Browsing by Author "Augustine, C."

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    EFFECT OF DIFFERENT PROCESSING TREATMENTS ON NUTRIENTS AND ANTINUTRIENTCOMPONENTS OF SENNA OCCIDENTALIS SEED MEAL
    (Department Of Science And Laboratory Technology, Nasarawa State University Keffi., 2016-04-09) Doma, U. D.; Nyako, H. D; Igwebuike, J. U; Augustine, C.; Dazala, I. U; Shuaibu, S.; Linus, S.
    A laboratory analysis was conducted to evaluate the effects of different processing treatments (boiling, soaking, sprouting and fermention) on the chemical composition of Senna occidentalis seed meals (SOSM). The entire representative processed samples were properly dried and milled. Each sample was analysed in triplicate for proximate composition, amino acid profile and levels of anti-nutritional factors using standard methods of analysis. Data obtained were subjected to analysis of variance of the completely randomized design and the treatment means were separated using Duncan multiple range test. The result revealed that the processing treatment significantly (P<0.05) affected the proximate composition of the seed meals. The proximate composition were observed to decrease in the differently processed seeds except for fermentation and sprouting where increase in the crude protein and ash contents of the seeds where observed. Similarly, the amino-acid profile showed significant (P<0.05) reduction except for the fermented seed meal which showed an increase in some of the amino acids content. The processing methods were observed to significantly (P<0.05) reduced the levels of the anti-nutritional factors withfermentation producingthe highest reduction effect. It can be concluded that fermentation was more effective in reducing the level of anti-nutritional factors and also in improving the nutrient content of Senna occidentalis seed meal. Based on the findings of this study, fermentation is therefore recommended for processing of Senna occidentalis seed meal. Further studies on processing the seed meal using integrated processing treatments such as soaking and boiling and two-stage cooking are required. Furthermore, fermented Senna occidentalis seeds should be used in a feeding trial with a view to ascertain the best inclusion level for domestic animals especially monogastric animals.
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    EFFECTS OF SOAKING AND BOILING DURATIONS ON THE CHEMICAL COMPOSITION OF COFFEE SENNA (SENNA OCCIDENTALIS (L)) SEED MEAL
    (Department Of Animal Science, Nasarawa State University Keffi., 2016-04-09) Augustine, C.; Abdulrahman, B. S.; Midiga, R.; Tarimbuka, L. I.; Adamu, S. B.
    This study was designed to evaluate the effect of soaking and boiling durations on the chemical composition of Senna occidentalis (Coffee senna) seed meal (SOSM). The seed samples were divided into four batches of 100g each. Samples were soak for 0, 6, 12, 24 hours and boiled for 30 minutes at 1000C, dried for five days and milled to form SOSM and labeled T1, T2, T3 and T4, respectively. Each representative sample was analyzed for proximate composition and levels of anti-nutritional factors using standard method of analysis. The amino acid profile of the seed meal was determined using isocratic high performance liquid chromatography equipment. The soaking periods and boiling treatment did not remarkably alter the proximate composition and the amino acid profile of the seed meal even though a slight reduction in the proximate composition and amino acid profile was observed. However, the different soaking periods and boiling treatment decreased the levels of the anti-nutritional factors. It is recommended that SOSM can be soaked up to 24 hours and boiled for 30 minutes without any adverse effects on the nutritional value. More studies on other methods of detoxification of SOSM are required. It is important to test the seed meal in a feeding trial with a view to assess its actual value to the body of an animal.