Heat treated castor bean ricinus communis a potential livestock protein supplement in the tropics
Okorie, A.U.; Anugwa, F.O.I.; Anamelechi, G.C.; Nwaiwu, J.
Nutrition Reports International 32(3): 659-666
Castor oil bean (Ricinus communis), a protein-rich oil seed was analysed for its chemical composition as a possible substitute for the conventional plant protein sources viz: groundnut cake and soya bean meal in livestock feeds. Also investigated were processing methods which could be effective in removing the toxicant, ricin, which has been shown to severely impair the consumption and utilization of castor bean. Gross proximate analysis as well as the analysis of some minerals and carotene were carried out, and the results are presented. The isolated ricin from the castor oil bean gave identical Rf value of 0.38 with an authentic ricin sample on a Thin Layer Chromatogram (TLC) using silica gel G as the absorbent. Destruction of the ricin component was achieved by roasting at 140.degree. C for 20 minutes with a corresponding reduction in the crude protein content of the castor bean from 32.8% to 24.4%. The castor bean sample with the destroyed ricin gave an Rf value of zero compared with the Rf value of 0.38 for the authentic ricin sample, and was also characterized by the non-appearance of ricin peak in the relevant ultraviolet (UV) spectrum.