EEFECT OF CRUDE PAPAIN ON THE NUTRITIVE VALUE OF RAW, TOASTED AND COOKED JACKBEAN FOR BROILER FINISHER.

Abstract

Jack beans were divided into four batches. The first batch was milled raw. 71ie second batch was milled raw and mixed with natural papain (2% of the weight of the jack bean meal). The third batch was milled raw before subjecting it to local toasting at temperature fluctuating between 100 and 120" C until it became crispy. The toasting that lasted for 15-20 minutes involved adding about one kilogram of the meal unto a pan already set on a burner and steadily turning it until it hecarlie dark yellow in colour. Natural papain (2's of the weight of jack bean) was thoroughly mixed with it. The fourth batch was cooked or 60 minutes (one hour straight cooking), sun-dried and milled. This was also thoroughly mixed with natural papain (2'%o, fit weight). The jack bean meals so prepared were used to formulate broiler finisher diets at 0% and 20'%, dietary levels respectively. Each diet was fed to forty eight (48) young broi1e.r~ at their finisher phase. At 201% dietary levels, jack bean meal so prepared significantly (P< 0.05) depressed performance of broiler birds. The result of this trial showed that natural papain at this level could not improve, the nutritive value of jack bean.