EFFECT OF DIFFERENT PROCESSING METHODS ON CHEMICAL COMPOSITION AND ANTI-NUTRITIONAL FACTORS OF KENAF SEED MEAL (HIBISCUS CANNABINUS)

Abstract

The exploitation of conventional protein-rich plant resources such as soybean and groundnut cake for humans and livestock consumption has necessitated a search for other suitable and under-utilized alternative such as kenaf seed (Hibiscus cannabinus). This study was conducted to investigate the effect of different processing methods on the proximate composition and anti nutritional factors of kenaf seed meal. The processing methods employed were; - raw boiling and fermentation, roasting and boiling. Designated as treatments A (control), B, C and D respectively. Significant (P<0.05) variation existed in the nutrient‘s levels among the treatments. A significant (P<0.05) increase was observed in Crude protein, Crude fibre and Dry matter in treatments B (Boiled and fermented), C (Roasted), and D (Boiled). Carbohydrate was significantly higher in treatment A (Raw). The processing methods significantly (P<0.05) reduced flavonoid, oxalate and tannin. Reduction in all the anti-nutritional factors measured was observed in treatment B except for saponin. It was concluded that processing improved the nutritional value of kenaf seed meal