EFFECT OF DURATION OF FERMENTATION ON THE PROXIMATE COMPOSITION AND PHYTOCHEMICAL PROFILE OF BAOBAB (Adansonia digitata) SEED

Abstract

Samples of Baobab Seed (BS) were collected from Lur, Kanke Local Government Area of Plateau State, to determine its Proximate Composition and Phytochemical Profile. The seeds were washed to remove pulp on the seed coat, sun dried until crisp, then winnowed to remove debris. They sun-dried seeds were divided into four

equal parts. The first part was left unprocessed as Unfermented Baobab Seed (UFBS) at 0hr of fermentation; the 2 nd, 3rd and 4th parts were soaked for 24 hr, and then fermented for 48, 72 and 96hr as Fermented Baobab Seed (FBS), respectively. After fermentation the seeds were washed to remove fungus or leached anti nutrients, Sun dried until crisp and then ground for chemical analysis. Baobab Seed (BS) Fermentation for 48hr increased Crude Fibre (CF), Ash, Ether Extract (EE) and Nitrogen Free Extract (NFE). Fermentation of BS for 72hr increased its Dry Matter (DM) while 96hr fermentation improved Crude Protein (CP) and Metabolizable Energy (ME). Oxalate, Saponin and Phytate were significantly (P<0.05) destroyed at 72hr. BS Fermented for 96hr significantly (P<0.05) reduced levels of Alkaloid and Hydrocyanide. Tannin was significantly (P<0.05) reduced at 48hr. Therefore, fermentation for 96hr can be recommended to improve the nutrient value of BS, since protein and energy are the most expensive and critical nutrients required for growth and development in farm animal.