Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Abstract

In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and anti-nutrient content were determined. Fermentation significantly (p < 0.05) increased the protein content of the CAR by 56.07% and reduced the carbohydrate content to 42.49%. Moreover, soaking and fermentation significantly reduced phytate content of the CAR from 0.4123% to 0.2504% and 0.1106% respectively; all the treatments significantly reduced the oxalate content while boiling and soaking had a significant reducing effect on the tannin content of the CAR. These suggest that pre-treated cashew apple residue may be used for animal feed formulation.