Effects of Different Processing Methods on The Proximate Composition and Amino Acid Profile of Toad (Bufo Regularis)

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Jimmy, U. U.*, Tiamiyu, L. O. and Solomon, S. G

Department of Fisheries and Aquaculture, University of Agriculture, PMB 2373, Makurdi, Nigeria.

The effects of various processing methods on the proximate composition and amino acid profile of toads were investigated. Toads were collected, weighed, gutted and processed differently into meals as whole toadmeal (WTM), thermally processed toadmeal (TTM), skinned and deglanded toadmeal (SDTM) and fermented toadmeal (FTM). The differently processed toadmeals were analysed for proximate composition and amino acid profile. The results showed that crude protein content differed significantly (p<0.05), ranging from from 43.56 ± 0.17to 58.22 ± 0.67with FTM having the lowest crude protein content and SDTM having the highest. Moisture content ranged from 2.55 ± 0.05in SDTM to 3.75 ± 0.05in WTM and the difference was statistically significant (p<0.05). The results also revealed that amino acids of the differently processed toadmeal differed significantly (p<0.05). Lysine was highest in SDTM (6.94 ± 0.17) and lowest in FTM (5.47 ± 0.45). The values for methionine ranged between 1.87 ± 0.26 and 2.30 ± 0.23 with FTM having the lowest and SDTM recording the highest value and the differences between treatments were significant (p<0.05). The results depicted that SDTM gave the best amino acid profile while fermented toadmeal had the least. Values for all the essential amino acids were highest in SDTM and lowest in FTM except for phenylalanine which was highest in TTM. The amino acid profile of some of the toadmeals especially that of SDTM and TTM were comparable to that reported for fishmeal and superior to some other unconventional feedstuffs. Although skinning and deglanding method of processing gave comparably the best results in terms of proximate composition and amino acid profiles, however, there is need for further investigations to ascertain the detoxifying effects of these processing methods on the toxin of toads, before studies on feeding trials at different inclusion levels can be conducted.

 

Keywords: Fish, Toadmeal, Ferment, Skinned, Deglanded Toadmeal

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