EFFECT OF BOILING ON THE MICRO AND MACRO MINERAL COMPOSITION OF MORINGA (Moringa Oleifera) SEEDS

Abstract

This study evaluated the effect of boiling as a processing method on the micro and macro mineral composition of Moringa oleifera seeds as potential livestock feed. Moringa oleifera seeds were collected from Ungwan Musa, Kafanchan in Jama’a LGA of Kaduna State, Nigeria. The seeds were weighed and divided into seven (7)
portions of 100g each. The first portion was left raw as treatment control, while the second, third, fourth, fifth, sixth and seventh portion were boiled for 10, 20, 30, 40, 50 and 60minutes respectively. Thereafter the micro and macro mineral compositions were evaluated in the laboratory and the results obtained were analysed using simple descriptive statistics. The results showed a decline in both macro and micro elements with successive increase in boiling duration (from 10 60mins). For Macro minerals; Sodium, Potassium, Calcium, Phosphorus and Magnesium, a declined by 1.5%, 0.9%, 0.47%, 1.08% and 1.87% respectively was recorded. Micro
minerals; Iron, Copper, Manganese and Zinc decreased by 1.19%, 2.37%, 0.22% and 2.27% respectively. At 60 minutes boiling duration, Copper recorded the highest decline (2.37%), hence it was concluded that boiling Moringa oleifera seeds for 10-60minutes has no deteriorating effects on its macro and micro mineral compositions because all mineral elements considered were still within recommended amount to be fed as livestock feed.