Development of technology for detoxification of Indian mustard deoiled cake for poultry and livestock consumption

摘要

India produces almost 42 lakh tones of mustard annually with protein content of 37-38%. Mustard de-oiled cake (DOC) is the best and cheap source of protein for livestock and poultry in India, but is not being utilized properly as a direct feed for livestock due to the presence of antinutritional elements such as allylisothiocyanate, phenolic and phytic acid. The amount of allylisothiocyanate present in mustard DOC is 40-54 μmoles/gm and is sufficient to cause goiter in poultry. Phytic acid forms 2.3-2.5% of cake and phenolic make around 3.0-3.5% of it. Therefore, detoxification of mustard cake at this juncture is important for proper and efficient utilization of DOC as a livestock feed. But unfortunately, till date no such technology has been developed for its commercialization. In our research various experiments were undertaken to develop a technology for detoxification of mustard DOC. In first experiment, the DOC was treated with a solution of 10% NH4OH and 1% ethanol at 80°C for half an hour followed by continuous washing with water. The quantification of various anti-nutrients was done following AOCS protocols.This detoxification process has shown promising results but cannot be used commercially as alcohol use will put huge pressure on industry's economic viability. In other experiment acetic acid treatments of DOC with simultaneous baking at 65°C was done for its successful detoxification where acetic acid (0.5% of DOC) treatment for 3 hours at 65°C with constant moisture level of 7% is sufficient to reduce the phytic acid up to as low as 1.91% and reduces the phenolic content up to 1.71%. In another experiment, the treatment of DOC with saturated steam at pressure of 15 psi found to be the most effective in its maximum detoxification, as the phytic acid concentration was reduced from 2.53% in original cake to 0.35% in cake after its treatment and phenolic concentration was reduced from 3.153% to 0.791%. The residual cake was found to be palatable for poultry, as it is free from the said antinutritional elements. The last experiment has the potential to be developed as technology for DOC detoxification and can be exploited for commercial use.