EFFECTS OF VARYING DURATION OF DIFFERENT PROCESSING METHODS ON  NUTRIENT QUALITIES AND TOXICITY (ANTI-NUTRITIONAL FACTORS) OF NEGRO  COFFEE (SENNA OCCIDENTALIS) SEEDS MEAL

M. J. Ibrahim; D. N. Tsado; T. Z. Adama; J. Y. Adama; M. L. Muhammad; A. Yohana

doi:10.51791/njap.vi.6404

Authors

M. J. Ibrahim School of Agriculture and Agricultural Technology, Federal University of Technology Minna
D. N. Tsado School of Agriculture and Agricultural Technology, Federal University of Technology Minna
T. Z. Adama School of Agriculture and Agricultural Technology, Federal University of Technology Minna
J. Y. Adama School of Agriculture and Agricultural Technology, Federal University of Technology Minna
M. L. Muhammad School of Agriculture and Agricultural Technology, Federal University of Technology Minna
A. Yohana School of Agriculture and Agricultural Technology, Federal University of Technology Minna

DOI:

https://doi.org/10.51791/njap.vi.6404

Keywords:

Negro Coffee, Threshing, Anti-nutritional factors, Attenuation and Winnowing

Abstract

The study investigated the effect of duration on processing methods (germination 24hrs, 48hrs, 72hrs, Roasting 10mins, 15mins, 20mins, fermentation 24hrs, 48hrs, 72hrs) proximate composition results showed increased dry matter, from (Raw 93.40%, germination 24hrs 92.80%, fermentation 24hrs 98.00, to the highest in germination 48hrs, 98.60,) crude protein from (Raw 11.20%, germination 24hrs 22.75%, to the highest in fermentation 72hrs 41.65%), Fluctuation was observed in the percentage Crude fiber and Ether extract with Raw having highest crude fiber 5.50%, Roasting 10min 5.00%, and fermentation 72hrs having lowest crude fiber 1.50%). Ether extract Raw 12.00%, germination 24hrs 12.50%, germination 48hrs fermentation 24hrs 8.00 respectively, and roasting 15mins recording lowest ether extract (7.50%). Mineral (ash) was highest in Raw 6.50% and lowest in fermentation after 24hrs (3.00%). NFE increases from 58.00% in raw senna to 82.00% after germination 48hrs. There was appreciable reduction in the concentration of anti-nutrients between the varying duration of the three different processing methods. Highest reduction of phytate was recorded in germination 72hrs reducing from 240.00mg/100g in raw seed to 198.11mg/100g. Roasting 20min had the most pronounced effects on tannin reducing it from 384.1mg/100g in raw seed to the lowest 283.11mg/100gm. Fermentation 72hrs had the most effects on Oxalate reducing it from 84.26mg/100gm to 70.63mg/100gm. Germination 72hrs reduces saponin from 179.00mg/100mg to 153.62mg/100gm.and Alkaloid from 255.00mg/100gm to 168.26mg/100gm.In conclusion, germination for 72hours gives the best result without any negative effect and improves the nutrient values and therefore recommended for adoption.