Evaluation of the Efficiency of Different Processing Methods in Improving the Potential of Baobab Seeds in Fish Diets

Abstract

The influence of different processing techniques on the chemical composition of baobab seed (Adansonia digitata) meal was investigated. Baobab seeds were subjected to four processing methods: autoclaving (0.15MPa for 30minutes), toasting (150oC for 30 minutes) and soaking (72 hours) in water and pulp. The seeds were milled and sieved. The proximate composition ; amino acid profile; the mineral content and anti-nutritional composition were determined using standard methods. The crude protein content of processed meals ranged from 22.84±0.13 to 26.42±0.13%. Amino acids of processed seeds were significantly (p<0.05) the same as raw. The ranges of minerals in the processed meals are; calcium (5.71±0.00-7.61±0.06%); potassium (3.29±0.01-3.65±0.00%); manganese (0.0022±0.00-0.0283±0.35%) and the ranges were all higher than the values recorded in raw samples. Saponins (61.67±2.89-120.00±10.00 mg/100g) and oxalates (171.67±10.41-231.67±10.41 mg/100g) concentrations were lower in processed, compared to raw seed meal. The result of this study reveals the potentials of processed baobab meals as a replacement for soybean meal in fish feed.