EFFECT OF DIFFERENT PROCESSING TREATMENTS ON NUTRIENTS AND ANTINUTRIENTCOMPONENTS OF SENNA OCCIDENTALIS SEED MEAL

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.