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Proximate and phytochemical analyses of raw and differently processed pigeon pea seeds as potential animal feed

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Research Paper 08/08/2023
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Proximate and phytochemical analyses of raw and differently processed pigeon pea seeds as potential animal feed

Adeolu Modupe Esther, Asolo Olayinka Hannah, Akinrinmade Bobola Philip
Int. J. Agron. Agri. Res.23( 2), 28-33, August 2023.
Certificate: IJAAR 2023 [Generate Certificate]
Key: Animal feedPhytochemical processingPigeon pea seedProximate

Abstract

Proximate and Phytochemical analyses of Raw and differently processed Pigeon pea seeds as potential Animal feed was conducted at the Nutritional Laboratory of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. Pigeon pea (Cajanus cajan) as the test ingredient was obtained from local markets in Owo. The seeds were handpicked and winnowed to remove all the foreign materials, after which the seeds were processed using the following methods; soaking, boiling, and toasting at different times (24 hours, 48 hours, and 72 hours soaked; 15 minutes, 30 minutes, and 45 minutes boiled; 5 minutes, 10 minutes, and 45 minutes toasted). Proximate and phytochemical analyses were carried out using standard methods of analysis. The results revealed that the anti-nutritional factors in the processed pigeon pea seed meal (PPSM) had a lower range for oxalate (0.81-2.07mg/g), phytic acid (0.46-9.02mg/g), saponin (0.85-2.97mg/g), tannin (0.21-1.35%), and trypsin inhibitor (1.01-13.11%) as against 2.43mg/g, 10.71mg/g, 24.72mg/g, 4.17%, and 29.40% obtained for raw pigeon pea seed meal, respectively. It was concluded that processing (soaking, boiling, and toasting) of PPSM reduced the level of anti-nutritional factors (oxalate, phytate, saponin, tannin, and trypsin inhibitor), and thus the inclusion of processed pigeon pea seed meal is recommended as an ingredient in animal feed as it offers high nutritive value due to its high crude protein content. Also, processing by soaking, boiling, or toasting as analyzed in this study is recommended to reduce the content of its anti-nutritional factors.

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