The Effect of Dehulling and Extrusion of Jackfruit Artocarpus heterophyllus Seeds on Digestibility and Antinutrients, in Tilapia (Oreochromis niloticus) Diets

In the present study, the effect of dehulling and extrusion of Jackfruit seeds Artocarpus heterophyllus, and apparent digestibility of dry matter and protein was evaluated in feeds for Nile tilapia Oreochromis niloticus. For the digestibility bioassay, organisms with an average weight of 12.6 ± 3.1 g were used. The evaluation of the digestibility coefficient in vivo was determined by using the indirect method of chromium oxide as a marker. The dehulled Jackfruit seeds caused a significant increase in protein and lipids, and a significant decrease in fiber and ash respectively. The extrusion process did not significantly affect protein, fiber, ash, and carbohydrate content of the extruded flour, but caused a significant decrease in the lipid content of Jackfruit seeds. The results indicate that the extrusion process caused a significant decrease in the content of phytic acid, tannins, trypsin inhibitors, and saponins. In relation to trypsin inhibitors, dehulling did not have a significant effect. On the other hand, the combination of the extrusion and dehulling process allowed a significant decrease of phytic acid and tannins, while the dehulled of seeds did not have a significant effect on the phytic acid content. The combination of the dehulled and extrusion process caused a significant decrease in trypsin inhibitors and saponins with respect to raw Jackfruit seeds. The combination of the extrusion and dehulling process caused a significant increase in ADM of diets prepared with 30% of Jackfruit flours. The combination of the process of extrusion and dehulling of Jackfruit seeds allowed a significant increase in ADP compared to the unprocessed seeds. We conclude that dehulled and extruded Jackfruit flours represent a potential low cost, highly available alternative to replace fishmeal in the production of food for tilapia Oreochromis niloticus.