Studies on the Chemical and Phytochemical Properties of the Seeds of Etanda africana

Abstract

A study was conducted to evaluate the nutritive value and anti-nutritive factors of raw and processed Etandaafricana seed. Raw Etandaafricana seeds were collected for the study. Two different processing methods (boiling and roasting) were carried out. All the processed seeds were milled and taken to the laboratory for nutrients and anti-nutrient analyses. The processing methods had no effect (p>0.05) on the dry matter, ether extract and ash contents of the seed.The mean values of crude protein and crude fibre were significantly (p<0.05) reduced by the different processing methods. However, the nitrogen free extract (28.12 - 34.64 %) was significantly increased (p<0.05) by the methods. All the processing methods significantly (p<0.05) reduced the contents of phytochemicals; saponin was reduced from 0.21 to 0.11%, tannin, 1.81 to 0.15% and alkaloids, 0.13 to 0.02 % in the seed. It was concluded that Etanda africana seed should be processed through boiling and roasting to reduce anti-nutritional factors to a tolerable level before being used as animal feed.