THERMAL PROCESSING METHODS AND THEIR INFLUENCE ON NUTRIENTS AND ANTI-NUTRIENTS COMPOSITION OF FLAMBOYANT SEEDS DELONIX REGIA

Abstract

The effect of different thermal processing methods on nutrients and anti-nutrients composition of Delonix regia (DR) seeds was investigated. The raw seeds were sorted to ensure homogeneity of product; raw samples were collected, crushed and tagged T1. At boiling point (100oC), another sample of the seeds was poured into tower aluminum pot containing 25litres of water; samples were taken after 40 minutes of boiling and tagged T2. The third sample (T3) was toasted using open pan for 40 minutes and crushed. Each sample of the treatments was replicated 3 times; the prepared samples were then taken for analyses. The results showed that cooking produced better (P<0.05) crude protein value of 35.49% while crude fibre was reduced significantly (P<0.05) compared to the raw; the concentration of lysine (0.39%) and tryptophan (0.73%) were significantly (P<0.05) higher when toasted compared to the other treatment methods. Similarly, ash content was significantly (P<0.05) higher in raw (7.99%) and cooked (7.64%) compared to the toasted seeds. Cooking and toasting significantly (P<0.05) reduced acid detergent fibre, acid detergent lignin and cellulose. Cooking also significantly (P<0.05) increased trypsin inhibitor activity, TIA (12.06 mg/100g) but reduced phytate (0.11 vs. 0.14 mg/100g) for T2 and T3, respectively. In view of the findings of this study, cooking and or toasting DR seeds can serve as an alternative protein source for most monogastric animals considering its rich nutrient composition.