Effect of different processing methods of seed meal of Cassia tora on nutritional composition, phytochemicals, mineral composition and amino acid assay

Abstract

The nutritional composition of available legumes indicates that they are rich in nutrients. The effects of different processing methods of seed meal of Cassia tora on nutritional and chemical composition were investigated. The pods of the Cassia tora seed were collected within the premises of Federal University Dutse, it was then threshed and winnowed to obtain the seeds. The raw samples of the Cassia tora seeds were then subjected to different processing methods amongst which are toasting, soaking, autoclaving, boiling, fermenting, boiling + fermenting and soaking + toasting. The raw and processed seeds were then subjected to proximate composition, chemical and amino acid analysis in triplicates. The nutritional composition of the raw and differently processed seed meal of Cassia tora revealed that the toasted seed meal had significantly better (P<0.05) crude protein (18.90%) and metabolisable energy (3393.76 kcal/kg). Likewise, the mineral composition of the raw and differently processed seed meal
indicated that the toasted had significantly (P<0.05) higher mineral amongst most of the minerals determined. Furthermore, the phytochemical analysis showed the toasted seed meal had highest significantly (P<0.05) depleted concentrations compared to the values recorded for the other processed seeds. Tannins, Phytate and Alkaloids with concentration of 104.42, 508.00 and 240.60 mg/100g in the raw seed meal were significantly (P<0.05) degraded to 78.33, 200.04 and 119.11 mg/100g, respectively in the toasted seed meal of Cassia tora. In conclusion, the nutritional composition of the toasted seed meal of Cassia tora showed great potentials to be used as a fish feed ingredient.