L.A. Saulawa
Department of Animal Production and Health, Federal University, Dutsinma, Katsina State, Nigeria
A.I. Yaradua
Department of Biochemistry, Umaru Musa Yaradua University, Katsina State, Nigeria
L. Shuaibu
Department of Pharmacy, School of Health Technology, Kankia, Katsina State, Nigeria
ABSTRACT
Effect of different processing methods on chemical profile of Baobab (Adansonia digitata) seed meal was investigated. Raw Baobab seeds were collected for the study. Five different processing methods (Boiling, toasting, soaking, soak and boiling and sprouting) were used. All the processed seeds with the exception of toasted seeds were oven dried before milling for chemical analysis. Result of the study shows that raw baobab seed contains 28.85% CP with a reasonable amount of mineral and energy, it also contain some anti-nutritional factors. Processing significantly reduced crude protein, mineral and anti nutrition factors content but improved energy content. Boiling gave the least percentage reduction of crude protein and highest percentage reduction of anti nutritional factor. Boiling processing is recommended for baobab seed.
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How to cite this article
L.A. Saulawa, A.I. Yaradua and L. Shuaibu, 2014. Effect of Different Processing Methods on Proximate, Mineral and Anti Nutritional
Factors Content of Baobab (Adansonia digitata) Seeds. Pakistan Journal of Nutrition, 13: 314-318.
DOI: 10.3923/pjn.2014.314.318
URL: https://scialert.net/abstract/?doi=pjn.2014.314.318
DOI: 10.3923/pjn.2014.314.318
URL: https://scialert.net/abstract/?doi=pjn.2014.314.318
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