Samuel, Emmanuel Alu2023-12-142023-12-142016-04-09Ega, R. A. I., Gyuse, V. K., Kago, B. I. I. and Bundipo, N. (1995). Evaluation of Delonix regia as a protein source for mice.Nig. Inst. of Food Sci. and Tech. Book of Abstracts.19th Annual Conference pp. 23- 25. Elisa-Noemberg, L. K. dan Adelaide, B. (2010). Effect of soaking and cooking on phytate concentration, minerals, and texture of food-type soybeans. Ciênc. Tecnol.Aliment, Campinas, 30(4): 1056-1060. Gupta, A. K. and Deodhar, A. D. (1975). Variation in Trypsin inhibitor activity in soybean (Glycine max). Indian J. Nut. Diet, 12: 81-84. Hammerstrand, G. E., Black, L. T. and Glover, J. D. (1981). Trypsin inhibitor activity in soybean products modification of standard analytical procedure. Cereal Chem., 58: 42-45. Kaankuka, F. G., Balogun, T. F. and Tegbe, T. S. B. (1996). Effects of duration of cooking of full fat soyabeans on proximate analysis, levels of antinutritional factors, and digestibility by weaner pigs. Anim. Feed Sci. Tecnol. 62: 229-237. McDonald, P., Edward, R. A. and Green Halgh, J. F. D. (2008). Animal nutrition, 4th #dition, Longman Group Limited.https://keffi.nsuk.edu.ng/handle/20.500.14448/6197The experiment was designed to study the effect of hydrothermal processing duration on nutrients and anti-nutrients compositions of Delonix regia seeds (DRS). Raw samples were collected, crushed and tagged T1; at boiling point (100oC), another sample of the cleaned seeds were poured into tower aluminum pot containing 25litres of water; samples were taken after 10, 20, 30 and 40 minutes of cooking and tagged T2, T3, T4 and T5, respectively. Each sample of the treatments was replicated 3 times in a Completely Randomized Design. The results showed thatthere was a significant reduction (P<0.05) in the values of crude fibre with increasing duration of cooking; cooking of DRS for 20, 30 and 40 minutes gave the lowest values of 9.03, 10.05 and 11.91%, respectively. However, all the fibre fractions were not affected (P>0.05) cooking duration. Cooking DRS for 30 minutes (T4) gave better (P<0.05) crude protein (32.33%) and NFE (40.26%) values compared to the rest of the treatments. The metabolizable energy was significantly (P<0.05) reduced with increase in cooking duration, DRS cooked for 10, 20, 30 and 40 minutes had lower ME than the raw group. Cooking DRS for 40 minutes significantly (P<0.05) reduced trypsin inhibitor (19.10%) and saponin (0.26%) while cooking that of 30 and 40 minutes reduced (P<0.05) tannin (0.03 and 0.02%) however, seeds cooked for 30 minutes, T4 produced the least value of 0.08% for sodium. In view of these findings, DRS can serve as a useful feed ingredient for most monogastric animals especially in the semi-arid regions of Nigeria where feed is a very important limiting factor to livestock production during the dry season.enDelonix regia seeds, hydrothermal processing, nutrients, anti-nutrients, cooking duration.Article