Assessment of nutritional composition of palm kernel cake with varying particle size

Abstract

In as much as the future remains unknown and becoming scary, there will always be a need to carry out research capable to create a sustainable development without compromising with the generation ahead. This brought about the idea to conduct a study on the nutritional composition of palm kernel cake (PKC) with varying particle sizes. PKC as an example of ago-industrial by-product (AIBP) is an important endproduct of palm kernel oil (PKO) from the fruits of palm oil (Elaeis guineensis) which is readily available in many tropical environments among which are Malaysia, Nigeria and Indonesia. PKC is known to be characterized by a poor nutritive value due to the presence of high amount of non-starch polysaccharides (NSPs) within its cell wall. Therefore, PKC utilization into the ration of monogastric animals is very limited. The general aim of this research is to evaluate the chemical constituents of PKC that was physically treated into different sieve and particle sizes.