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

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.