PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE

Abstract

The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP) content increased at higher drying temperature (70 or 80 oC) for both soybean and redbean (P