Tropentag, September 16 - 18, 2026, Göttingen "Towards multi-functional agro-ecosystems promoting climate-resilient futures"

Degradation of gossypol from cottonseed meal for monogastric livestock feeding in West Africa

¹University of Abomey-Calavi, Lab. of Valorization and Quality Management of Food Bio-ingredients, Benin
²Ronfostec, The Netherlands
³Wageningen University & Research, Food Quality and Design, The Netherlands

Abstract

Benin is the largest cotton producer in Africa, with cottonseed meal (CSM) as an underutilised agricultural byproduct. CSM has a nutritional value comparable to soybean meal and is therefore a potential alternative protein-rich source for feed formulations, making it an appropriate solution for addressing the competition between feed and food for human consumption. To date, CSM is not a major feed ingredient because it contains gossypol, which severely limits its suitability as a feed for monogastric animals such as poultry and pigs. The purpose of this study is to detoxify CSM using the process of Yinyinkou, which is a local starter used to ferment the seeds of Parkia biglobosa into Sonrou, a popular condiment used in North Benin. First, we surveyed and monitored 12 Yinyinkou producers and 35 Yinyinkou users (producers of Sonrou) in Northern Benin to document the process and practices. The subjects surveyed were sampled using the snowball method. Data were collected using digital questionnaires, supplemented by individual interviews and focus groups for triangulation of information. Next, the Yinyinkou process was used to process CSM. Next, 9 female processors were provided with 5 kg CSM for processing according to their own preferred and tested practices. Afterwards, samples were collected for analysis of nutrient content and free gossypol by Mérieux NutriSciences, an accredited, commercial lab in Ede, the Netherlands. Laboratory analyses showed that fermentation and cooking led to an increase in pH as well as a significant reduction in free gossypol. Particularly, cooking proved to be very effective in decreasing free gossypol from CSM. Overall, the Yinyinkou process caused a reduction of more than the targeted 50% of free gossypol in CSM. It seems that alkaline fermentation alone is less effective, whereas the combination of cooking and fermentation is more efficient. The nutritional composition of the processed CSM was not affected. This detoxification method constitutes an effective and accessible approach for valorising CSM for potential use as a nutritious ingredient for monogastric animal feeding.

Keywords: Benin, cottonseed meal, detoxification, fermentation, gossypol, Yinyinkou

Contact Address: Polycarpe Kayodé, University of Abomey-Calavi, Lab. of Valorization and Quality Management of Food Bio-ingredients, 01BP 526 Cotonou, Benin, e-mail: kayodepolycarpegmail.com