EFFECTS OF DIFFERENT PROCESSING METHODS ON THE PROXIMATE COMPOSITION AND ANTI-NUTRIENT OF PHILIOSTIGMA RETICULATUM SEED MEAL
Abstract
This study investigated the proximate composition and anti-nutrient content of Philostigma reticulatum seed meal processed through different methods: raw, toasted, fermented, and soaked. Seeds were obtained from Njimtilo, Konduga LGA, Borno State, and authenticated at the University of Maiduguri. The seeds were cleaned and processed to reduce contamination. The proximate composition was analyzed using the Association of Official Analytical Chemists (AOAC, 2010) method by measuring moisture content, crude protein, ether extract, ash, crude fiber, and nitrogen-free extract. Data collected was analyzed using one-way analysis of variance. The results revealed that the highest moisture content (7.90%) was observed in soaked seeds, whereas the lowest (2.72%) was observed in toasted seeds. The harvested seeds had the highest crude protein (33.85) and the lowest raw protein (25.36%). The highest extract (8.40%) was obtained from raw seeds, whereas the lowest (4.38%) was obtained from fermented seeds. Toasted seeds had the highest ash content (5.09%), whereas raw seeds had the lowest ash content (4.30%). The highest crude fiber content (19.33%) was obtained from raw seeds, whereas the lowest fermented seed content (13.41%) was obtained. The highest nitrogen-free extract (42.22%) was obtained from fermented seeds and the lowest was obtained from toasted seeds (35.47%). The anti-nutrient contents (phytic acid, tannins, flavonoids, alkaloids, saponin, and trypsin inhibitors) were also analyzed. The results revealed significant reductions in anti-nutrient levels through various processing methods. Fermentation was the most effective method for reducing phytic acid content, achieving a 55.58% reduction, followed by soaking and toasting. Tannin content was significantly reduced by fermentation (54.60%) and soaking (55.87%), whereas toasting was less effective. Flavonoid content was reduced by 36.96% by fermentation, with soaking and toasting also contributing to the reduction. The alkaloid content showed no significant difference across processing methods, with a reduction of 37.11%. The saponin content was most effectively reduced by toasting (50.00%), followed by soaking and fermentation. Trypsin inhibitor levels were reduced by 43.63% by toasting, with fermentation and soaking also contributing to the reduction. These findings suggest that processing methods, particularly fermentation and toasting, significantly improve the nutritional quality and digestibility of Philostigma reticulatum seed meal, making it more suitable for use in animal feeds
Keywords:
Philostigma reticulatum seed, Proximate Composition, Anti-nutrientsDownloads
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Copyright (c) 2025 Muhammad Zanna Wuroma, Wanas Lalai Ndirmbita, Umar Buba Wakil
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