EFFECT OF DIFFERENT PROCESSING METHODS ON NUTRIENTS AND ANTINUTRIENT COMPOSITION OF LEBBECK (Albizia lebbeck) SEEDS
Abstract
Effect of different processing methods on proximate and anti-nutrient composition of Albizia lebbeckseeds was carried out. Raw Albizia lebbeckseeds used for this study were harvested from the Federal University of Technology, Minna Gida Kwano campus. Three different processing methods (boiling, sprouting and roasting) were carried out. All the processed seeds were milled, labelled and taken to the laboratory for proximate and phyto-chemical analysis. Results of the study show that processing significantly influenced (P<0.05) all the proximate and anti-nutritional contents determined. Raw Albizia lebbeckseed contains 92.44 % dry matter, 26.30% crude protein, 5.19 % crude fibre, 9.22 % ether extract, 5.57 % ash and 46.17 % nitrogen free extract. Sprouted seed contained the highest (P<0.05) Crude protein (33.26 %). Roasted seed had the highest (p<0.05) crude fibre (8.68 %). While the raw contained the highest (P<0.05) Nitrogen free extract and energy. Raw seeds were found to contain high anti-nutritional factors such as phytate (4.74 mg/100 g), saponin (6.39 mg/100 g), tannin (6.89 mg/100 g) and oxalate (6.51 mg/ 100 g). Anti-nutritional factors were significantly reduced (P<0.05) by the processing methods, however, boiling gave the highest percentage reduction of anti-nutritional factors (phytate, 1.87 %, saponin, 2.58 %, tannin, 2.21 % and oxalate, 3.63 %). It was concluded that Albizia lebbeck seeds should be improved by processing before being used as livestock feed.