Effect of boiling on biochemical composition of raw Cassia Tora seeds and its potential as feed ingredient in poultry feeds
Effect of the duration of boiling on the proximate, mineral and anti-nutritional factors of Cassia tora seeds was investigated. Boiling lasted for 30, 60 and 90 minutes, after which the seeds were dried in an oven at 60oC for 24 hours, ground and analyzed. Results showed that raw seeds of C. tora contained 9.63% crude protein (CP) compared to 13.13%, 14.01% and 13.57% for 30, 60 and 90 minutes of boiling respectively. The dry matter was increased above 30 minutes of boiling. Fibre, ash, ether extract, nitrogen free extract and gross energy were reduced (P<0.05) by boiling. Boiling did not influence the mineral composition of the seeds. Generally boiling reduced the anti-nutritional factors. Boiling for 90 minutes compared to other durations led to 64.36%, 68.62%, 44.86% and 19.56% reductions in tannins, HCN, saponins and phytate respectively. In conclusion, raw Cassia tora seeds has potential for inclusion in poultry feeds and should be boiled at least for 30 minutes to reduce the anti-nutritional factors and improve its nutritive value especially the crude protein.
Keywords: anti-nutritional factors, boiling, cassia tora, mineral, proximate
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