Physicochemical characterization of two agricultural wastes for the formulation of animal feeds
1 Department of Chemistry, Laboratory of Physical Chemistry, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Benin.
2 Department of water Sanitation Engineering, Laboratory of Water and Environmental Sciences and Techniques, National Water Institute, University of Abomey-Calavi, Abomey-Calavi, Benin
Research Article
World Journal of Advanced Research and Reviews, 2022, 16(03), 138-143
Article DOI: 10.30574/wjarr.2022.16.3.1315
Publication history:
Received on 25 October 2022; revised on 30 November 2022; accepted on 03 December 2022
Abstract:
Waste management is a major problem to which the agricultural and food industries must find solutions. The latter use pineapple in most of the processes for the manufacture of fruit juices. These processes result in tons of waste that are often abandoned on dumps near the processing plants, polluting the water table and the quality of surface water after drainage by rainwater. Our study therefore proposed to find an efficient solution to this problem by valorizing agro-industrial pineapple waste in animal feed. Thus, the physicochemical parameters of pineapple peelings and soybean cakes were determined following protocols of French standards. From the results obtained, it appears that pineapple peelings are rich in fermentable sugars, especially cellulose, a source of energy (34% DM) but poor in total nitrogenous matter (6.86%). As feed is a source of protein, soybean meal was added to pineapple peels for enrichment in total nitrogenous matter. The characterized soybean meal showed that it contains 33.46% of total nitrogenous matter. A more complete characterization of the formulated feeds will have to be carried out for their better use in animal feed.
Keywords:
Pineapple peels; Soybean cakes; Physico-chemical parameters; Fermentable sugar
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Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0