Effects of heat processing techniques on nutritional value and in vitro rumen fermentation characteristics of Jack bean (Canavalia ensiformis L.)

Abstract

Background and Objective: Feedstuffs that serve as protein sources for ruminants are expensive. Jack bean (Canavalia ensiformis L.) is an indigenous legume grown in Indonesia, which is rich in protein (23.95%), but is not used for protein supplementation in ruminants. This study on jack bean was conducted to improve its potential as a protein supplement for ruminants, jack beans were processed and evaluated for nutritional value and rumen fermentation characteristics. Methodology: Effects of no treatment (H0), compared to a roasting treatment (H1), an oven treatment (H2) and an extrusion treatment (H3) were investigated. Results: Heat processing techniques (H1, H2, H3) significantly (p<0.05) increased dry matter, ash, crude fibre and crude protein (CP), but decreased ether extract. Comparison of CP concentrations under the different treatments indicated that jack beans treated with the H3 method had the highest CP (26.89%). Rumen fermentation characteristics, including volatile fatty acids (VFA) and ammonia (NH3) were significantly (p<0.05) reduced by heat processing techniques (H1, H2, H3). However, rumen undegradable protein (RUP) was significantly (p<0.05) increased. Jack beans treated with the H3 treatment had the highest RUP (59.16%), although the in vitro dry matter digestibility (IVDMD) was not significantly different from jack beans in the control (H0) group. Conclusion: The extrusion technique (H3) was found to be the best technique for making jack beans suitable as a protein supplement for ruminants.