Effects of Toasting on Nutritional Value of Mesquite (Prosopis africana) Seeds and Its Utilization by Oreochromis niloticus Fingerlings

Abstract

Nutritive value of mesquite (Prosopis african) seeds subjected to toasting processing method in the diet of  Oreochromis niloticus fingerlings was studied in an 84-day feeding trials. One hundred and twenty all male fingerlings of O. niloticus (5.53 ± 0.01 g) were stocked in triplicate and 4 iso-nitrogenous diets (35 % crude protein) were formulated using the toasted mesquite seed at 0 %, 15 %, 30 % and 45 % inclusion levels to replace soybean meal (SBM) in a completely randomized design (CRD). Proximate composition of the seed was significant (P < 0.05) on crude lipid, fiber and mineral content of mesquite seed.  Essential amino acids profile were differently affected. The anti-nutritional factor tannin and phyate were slightly reduced. The highest weight gain (5.32 g), specific growth rate (1.77 %day^-1), feed conversion efficiency (0.71) protein efficiency ratio (2.02 %) and economic conversion ratio ($0.91 /kg) were observed in group fed diet I while diet 3 gave the least. Carcass proximate analysis showed high value for crude protein and ash content. Toasted mesquite seed meal could be exploited in the on-farm production of tilapia diet at 15 % inclusion level.

Keywords: Mesquite seeds, toasting method, amino acids, nutrient utilization and Oreochromis niloticus.

DOI: 10.7176/JBAH/9-14-02

Publication date:July 31^st 2019