Effects of Processing Methods on Proximate Composition and Anti-Nutritional Components of Rolfe (Daniellia oliveri) Seed

Authors

  • S. A. Okunade Federal College of Wildlife Management, PMB 268, New Bussa, Nigeria
  • A. O. Isah Federal University of Agriculture, Abeokuta, Nigeria
  • K. O. Yusuf Federal University of Agriculture, Abeokuta, Nigeria
  • O. A. Olafadehan University of Abuja, Abuja, Nigeria
  • O. J. Makinde Federal University, Gashua, Nigeria
  • J. Ajayi Federal College of Wildlife Management, New Bussa

Keywords:

Daniellia oliveri, processing method, proximate composition, anti-nutritional factors

Abstract

This study aimed to determine the effect of different processing methods on the proximate composition and anti- nutritional factors (ANF) of Rolfe (Daniellia oliveri) seed. Dehiscent seeds of Daniellia oliveri (DO) were collected and subjected to different processing methods (fermentation, sprouting, cooking, toasting and toasting- decortications) under close monitoring. Dry matter and ash contents were highest (p<0.05) in toasted seeds Crude protein (CP) was highest and lowest (p<0.05) in toasted-decorticated and cooked seeds respectively. Toasting-decortication reduced crude fibre (CF) relative to other processing methods. Cooking had the lowest (p<0.05) ether extract among the processing methods. Although toasting-decorticating appears to be the most effective processing methods to enhance the nutritive potential of DO seeds. This study shows that DO seeds can serve as feed ingredient in livestock feeds to increase CP content without toxic consequences.

Author Biographies

S. A. Okunade, Federal College of Wildlife Management, PMB 268, New Bussa, Nigeria

Department of Animal Production Technology 

A. O. Isah, Federal University of Agriculture, Abeokuta, Nigeria

Department of Animal Nutrition 

K. O. Yusuf, Federal University of Agriculture, Abeokuta, Nigeria

Department of Animal Nutrition 

O. A. Olafadehan, University of Abuja, Abuja, Nigeria

Department of Animal Science 

O. J. Makinde, Federal University, Gashua, Nigeria

Department of Animal Science 

J. Ajayi, Federal College of Wildlife Management, New Bussa

Department of Basic Sciences 

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Published

2024-07-09

How to Cite

Okunade, S. A. ., Isah, A. O., Yusuf, K. O., Olafadehan, O. A. ., Makinde, O. J. ., & Ajayi, J. (2024). Effects of Processing Methods on Proximate Composition and Anti-Nutritional Components of Rolfe (Daniellia oliveri) Seed. Nigerian Journal of Animal Production, 1221–1223. Retrieved from https://njap.org.ng/index.php/njap/article/view/6271

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