EFFECT OF PROCESSING ON THE NUTRIENTS QUALITIES OF RUBBER SEED MEAL

Abstract

The nutritive values of rubber seed meal (RSM) subjected to processing methods were evaluated to ascertain its usefulness in animal feeds. The rubber seeds were subjected to five different treatments; (a) soaking in hot water for 12 hours, drained and sundried; (b) soaking in ash solution for 12 hours, drained and sundried; (c) roasting for 15 minutes and cooled at room temperature; (d) Stored at room temperature for thirty five days. (e) Chemical de-fattened using Soxhlet apparatus. The samples were dried, milled and subjected to chemical analysis. The result revealed that defatted samples were significantly (P<0.05) highest in CP (40.36) and carbohydrate (41.48), Portion of energy due to protein (PEP) (37.08) and protein/fat ratio (3.25). Ash soaked and hot water sample had significant (P<0.05) highest energy (2675.61 and 2626.37 respectively); while those stored in room temperature sample where higher in NDF and ADL. Defatted sample has better nutrient quality than other processed samples.