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Potential of Ricinodendron heudelotii (‘akpi’) Cake as a Local Resource for Animal Feed in Côte d'Ivoire

Year: 2025
Type: article
Abstract: This study aimed to provide farmers with reliable nutritional data on a locally available, low-cost, and protein-rich ingredient, the defatted flour from Ricinodendron heudelotii (Baill.) kernels, as a potential feed resource for livestock. Kernel cakes were collected from five major production areas in Cote d’Ivoire, and aliquots were analyzed in the laboratory. Proximate composition was determined following AOAC procedures. Carbohydrates were calculated by difference and crude fiber was assessed using sulfuric acid digestion. Energy values were estimated using Atwater and Rosa coefficients. Mineral contents (Mg, P, Ca, K, Fe, Cl, Zn) were determined by atomic absorption spectrophotometry and spectrophotometry. Antinutritional factors, including total polyphenols, phytates, flavonoids, tannins, and oxalates, were quantified by spectrophotometric and titrimetric methods. Results showed that proximate values ranged as follows (g/100 g), dry matter 92.7-95.6; ash 11.2-13.1; crude protein 47.0-61.3; carbohydrates 20.5-37.8; crude fiber 9.5-14.4; and metabolizable energy 322-465 kcal/100 g. pH and titratable acidity varied from 6.1 to 7.1 and 1.9 to 4.5 meq/100 g, respectively. Antinutritional compounds were present in significant amounts, total polyphenols (216.6-403.9 mg/100 g), phytates (52.2-71.4 mg/100 g), flavonoids (1.0-4.6 mg/100 g), tannins (16.4-41.8 mg/100 g), and oxalates (714.7-973.6 mg/100 g). The flour was shown to be a good source of proteins, phosphate, potassium, and calcium, even if it had some antinutritional aspects that made it less useful. To sum up, defatted flours made from Ricinodendron heudelotii kernels are a good alternative protein source for feeding livestock in Côte d'Ivoire. For safe and effective on-farm use, we suggest simple, low-cost detoxification steps like short roasting or toasting (about 120–140 °C for 10–15 minutes) or short boiling (10–20 minutes) followed by sun-drying. If possible, a 24–48 hour lactic fermentation (clean container, discard soak water) will further reduce phytates and tannins, along with basic quality control (low moisture, cool-dry storage).
DOI: 10.56557/upjoz/2025/v46i185237
Language: English
Subfield: Food Science
Open Access status: diamond
OpenAlex ID: W4414366517
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