PHYSICAL PROPERTIES AND NUTRITIONAL COMPOSITIONS OF THE LEAF PROTEIN CONCENTRATES AND BY PRODUCTS OBTAINED FROM Spondia mombin (Linn) GROWN IN UNIBEN UGBOWO CAMPUS USING TWO PROCESSING METHODS

ABSTRACT

The experiment was conducted to determine the physical properties and nutritional composition of the Leaf protein concentrate and bagasse obtained from Hog plum (Spondia mombin) leaves using two different methods of extraction. The process of extraction was done using heat coagulation and alum precipitation methods, then the leaf protein concentrates and bagasse obtained were analysed for proximate and some mineral compositions. The yield of HLPC obtained via alum precipitation method (6.24%)  was obviously higher (4.25%) than that obatined from heat coagulation method. The bagasse yield were (21.27 and 20.03%) respectively for both heat coagulation and alum precipitate method.  The chemical analysis reveals higher dry matter, crude protein,  and crude fat  contents in HLPC extracted using alum precipitation compare to those extracted using heat coagulation method. Crude fibre, crude ash and NFE on the other hand were higher significantly in HLPC extracted using heat coagulation method. The phoshorus, calcium and magnesium, zinc,  iron and copper were higher in LPC extracted using heat coagulation method than that obtained in HLPC from alum precipitation method other parameters assayed were higher in HLPC extracted using alum precipitation method. It is therefore concluded that Hog plum leaf protein concentrates obtained using alum precipitation would be preferred as a result of its high crude protein content and should therefore be considered as a viable substitute for more expensive protein feed materials like soya bean meal, groundnut meal etc in livestock feed formulation. The Bagasse obtained could also be used as feed for ruminants and could also be ensiled to be used for dry season feeding when feed is scarce.