PROXIMATE COMPOSITION AND AMINO PROFILE OF RAW AND PROCESSED MUCUNA PRURIENS SEEDS

Résumé

A comparative nutritional evaluation of raw and differently processed Mucuna pruriens seeds. The processing methods adopted were boiling the Mucuna seed for 60 minutes with distilled water (DW), fresh tamarind pulp extract (TPS) and maize cob ash (MCA) solution. The raw and resulting meals from processed Mucuna seed were included at 20% substitution of soya bean meal in 5 treatment diets with the control diet (no Mucuna). Data obtained was subjected to analysis of variance at α 0.05. There were significant different in the proximate composition. The result shows that MCA treatment as the best among other tested processing methods of M. pruriens seeds for inclusion in diet. Although the amino acid profile shown no significant different, but the MCA had the highest methionine and lysine compared to other treatment. In conclusion, this study has revealed that M. pruriens seeds processed with MCA has high feed promise and could be used as an alternative protein ingredient in fish diets