AbstraCt: J


A 112-day feeding trialw ~ conducted to 'compare roasting and autoclaving as methods of heat treatment., for imprm)ing the nutritional va'lueofve/~'et beans (Mucuna pruriens) for the laying hen. One batch of beans was autoclaved at 211 for 30 minutes. Another batch was mixed with an equal amount of sand and even (v roasted in an open pan. Representative samples of both beans were analysedfor crude protein,ji-. bre,fat, ash, calcium, andphosphorus. The chemical analysis showed that velvet beans contained 27.1% CP, 3 % CF, 8.9 % Fats, 3.1 % Ash,'4.6 % Ca and 1.4 % P. The beans were subsequently incorporated to constitute lOand 20 perc~nt of the experimental diets andfed to laying hens. The results revealed an over-all improvement in the performance of laying henswhenfop autoclaved beans. The addition of autoclaved beans up to the level of20 percent had no detrimental effect on egg production and egg quality character-istics. But when roasted beans constituted20 percent ofth,e diet, there was a significant (P<O. 05) reduc-tion in egg produ'ction, egg'mass out put and per cent marketable eggs. It was concluded that autoclaving· was ci better method of heat treatment than roasting, for velvet bfans fed to the laying hens

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