Bagasse

The Experiment was conducted to determine the physical properties and nutritional composition of the Leaf protein concentrates and bagasse obtained from Gmelina (Gmelina arborea) leaves using alum precipitation and heat coagulation methods. The extraction process of leaf protein from Gmelina leaf was carried out in the main Laboratory of the faculty of Agriculture, University of Benin. After extraction it was
observed that GLPC obtained from alum precipitation was light green with fine and powedery feeling while the GLPC obtained from heat coagulation was dark green in colour with fine and powedery feeling. The yield of GLPC obtained using alum precipitation method (8.13%) was obviously higher (5.24%) than that obatined from heat coagulation method. The bagasse yields were (22.47 and 25.14%) respectively for both alum precipitation and heat coagulation method. The result from the expirement shows higher dry matter, crude protein, crude fibre and crude ash contents in GLPC extracted using alum precipitation method compare to those extracted using heat coagulation method. Crude fat and NFE on the contrary were higher
significantly in GLPC extracted using heat coagulation method. Elemental Phosphorus, potassium, nitrogen, zinc, iron, manganese and copper were higher in GLPC extracted using alum precipitation method than that obtained in GLPC from heat coagulation method. Other parameters assayed for mineral components of the LPC were higher in those extracted using heat coagulation method. It is concluded based on the above
findings that Gmelina leaf protein concentrates obtained using alum precipitation would be preferred as a result of its high crude protein content and qualitative mineral composition should therefore be considered as a viable substitute for more expensive conventional protein feed materials like soya bean meal etc. in livestock feed formulation.

The experiment was conducted to determine the yield, physical and chemical composition of leaf protein concentrates and bagasse obtained from oil palm leaf using three different processing methods. The process of extraction were heat coagulation, acid coagulation, and alum precipitation methods. The leaf protein concentrates and bagasse
obtained were further analysed for their chemical and mineral compositions. The yield of LPC and bagasse obtained from acid coagulation, alum precipitation, and heat precipitation were comparable. But, the yield of OLPC was not significantly (p>0.05) different in the acid and alum processing methods, but was significantly (p<0.05) different for the heat processing method. Result, from the chemical analysis shows that the CP and EE of acid coagulation method were significantly (p<0.05) different from alum and heat processing methods. At the same time, the MC and NFE of OLPC for heat were significantly (p<0.05) different from alum precipitation method and acid coagulation method. From the results obtained from this study, Oil palm leaf protein concentrates obtained using heat coagulation, acid coagulation and alum precipitation methods were comparable but heat coagulation would be preferable as a result of its high Ca (633.0), Cu (15.67), Mn (66.83), Zn (108.77), Na (3.46), Mg (501.63), P (417.67), Fe (154.30)
and Cl (1.307) values.