Antinutritional Factors and Aminoacids Content Comparison with Different Processing Methods of Balanites aegyptiaca in Formulated Broiler Diets

Abstract

A study was conducted to evaluate the effect of processing methods on the antinutrients and amino acids composition of Balanites aegyptiaca. The durations for soaking, roasting and fermentation were 0, 24, 48, 72 and 96 hours to determine the optimal duration of inclusion of processed Balanites aegyptica. Raw and processed samples were analysed for amino acids composition and anti-nutritional factors.The trial showed a linear increase in processing duration resulted into a decrease in the concentration of antinutritional factors. Raw Balanites aegyptica had higher concentration of concentration of amino acid than the soaked and boiled Balanites aegyptica. Soaking, fermentation and boiling up to 96 hours reduced the antinutritional components of Balanite aegyptica. Percentage reduction of anti-nutrients in Balanites aegyptica. fruit meal was best at 96 hours of soaking and fermentation and 60 minutes of boiling and roasting. All anti-nutrients in Balanites aegyptiaca fruit meal showed remarkable reduction post processing. In all processing methods, results showed that anti-nutrients in the Balanites aegyptiaca reduced up to the maximum durations of processing (96 hours and 60 minutes). It was therefore advisable to include  Balanites aegyptiaca upto 96 hours in the diets of broiler birds.