EFFECTS OF SOAKING AND BOILING DURATIONS ON THE CHEMICAL COMPOSITION OF COFFEE SENNA (SENNA OCCIDENTALIS (L)) SEED MEAL

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NJST-MS-2016 pp. 82-85. Augustine, C. et al..pdf (264.96 KB)

Date

2016-04-09

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Department Of Animal Science, Nasarawa State University Keffi.

Abstract

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.

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Keywords

Soaking duration, Senna occidentalis seed meal, chemical composition, under-utilized

Citation

Ingweye, J. N., Kalio, G. A., Ubua, J. A. and Umoren, E. P. (2010). Nutritional evaluation of wild sickle pod (Senna obtusifolia) seeds from Obanliku, South –Eastern, Nigeria. American J. Food. Tech. 5: 1-12. Ikemefuna, C., Obizoba, J. and Atii, J. V. (1991). Effects of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds. Plt Food Hum. Nutr. 41: 203-212. Mueller-Harvey, I. (2006). Unravelling the conundrum of tannins in animal nutrition and health. J. Food Sci.. Agric. 88:2010 – 2037. doi :10.1002/jsfa 2577. Nsa, E. E., Ukachukwu, S. N., Isika, M. A. and Ozung, P. O. (2011). Effect of boiling and soaking durations on the proximate composition, ricin and mineral contents of undecorticated castor oil seed (Ricinus communis). Int. J. Plt. Anim. Env. Sci. 1(3):244-247. Odetola, O. M Eruvbetine, D., Oduguwa, O. O., Onagdesan, O. M and Adeolu, M. (2011). Performance and carcass characteristics of broilers fed varying levels of raw kenaf meal as replacement for full fat soy meal. Proc. 16th Ann. Conf. Anim. Sci. Assoc. Nig. (ASAN), September 12th – 15th 2011 Kogi State University Anyigba, Nigeria. Pp. 391-392. Pearson, D. (1991). Composition and analysis of food 9th edition, Churchill, London 480 p.

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https://keffi.nsuk.edu.ng/handle/20.500.14448/2820

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