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

Main Article Content

Idris Abdullahi
James Omage
Francis Ojariafe Abeke
Omotugba, Stephen Kayode
Ibrahim Kailani Al-Habib
Okeke Obioma Rufina
Abbas Mariya Lawal


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.

Balanites aegyptiaca seeds, amino acids, antinutritional factors, processing methods.

Article Details

How to Cite
Abdullahi, I., Omage, J., Abeke, F. O., Kayode, O. S., Al-Habib, I. K., Rufina, O. O., & Lawal, A. M. (2019). Antinutritional Factors and Aminoacids Content Comparison with Different Processing Methods of Balanites aegyptiaca in Formulated Broiler Diets. Asian Journal of Biotechnology and Bioresource Technology, 5(4), 1-8.
Original Research Article


HAMID NT, Kumar P. Anti-nutritional factors, their adverse effects and need for adequate processing to reduce them in food; 2017.

Ogori AF, et al. Effects of different process- drying methods on the nutritional potential of balanites aeqyptiaca leaves. EC Nutrition. 2017;9(2):88-93.

Chothani DL, Vaghasiya HU. A Review on Del (desert date): Phytochemical constituents, traditional uses, and pharmacological activity. Pharmacognosy Reviews. 2011;5:55-62.

Samuel AL, Temple JV, Ladeji O. Chemical and nutritional evaluation of the seed kernel of Nigerian Journal of Biotechnology. 1997:8:57-63.

Christiana NE, Marcel JI. Processing effects on the nutritional and anti- nutrition contents of African locust bean (Parkia biglobosa Benth.) seed. Pakistan Journal of Nutrition. 2008;7(20):214-217.

Mbajunwa OK. Effect of processing on some anti-nutritive and yoxic components and on the nutritional composition of African oil bean seed (Pentaclethra macrophylla Benth). Journal of Science, Food and Agriculture. 1995;68:153-158.

Sievwright CA, Shipe WF. Effect of storage condition and chemical treatments on firmness, in vitro protein digestibility, condensed tannins, phytic acid and divalent cations of the cooked black beans (Phaseolus vulgaris). Journal of Food Science. 1986;51:982-987.

Omoruyi FO, Ashworth L, Asemote HN. Nutrition and Food Science. 2007;37(1):8-15.

[ISSN:0034-6659. Emalrald Group Publishing]

Association of Official Analytical Chemists. Official methods of analysis. 16th Ed. Association of Analytical Chem. Washington, DC; 1994.

Munro A, Bassir, O. Oxalate in Nigeria vegetables. West Africa Journal of Bio-logical and Applied Chemistry. 1969;12(1): 4-8.

SAS SAS/STATR Users Guide (released 9.0). SAS Institute Inc., SAS Circle. Cary, North Carolina, U.S.A; 1993.

Lohlum SA, Forcados EG, Agida OG, Ozele N, Gotep JG. Enhancing the chemical composition of seeds through ethanol extraction for use as a protein source in feed. Sustainable Agriculture Research. 2012;1(2):251-256.

Atanda et al. Nutritive evaluation of boiling duration on the anti-nutrients and amino acids composition of Roselle seeds. Asian Journal of Advances in Agricultural Research. 2018;6(3):1-7.

Abdullahi I. Nutritive value of differently processed mango seed kernel (Local variety (Kanbiri) and mixed samples) meal in broiler diets. International Journal of Applied Research and Technology. 2012; 1(7):46-51.

Liener IA. Toxic constituents of plant foodstuffs. 2nd Edn. Academic Press, New York, NY. 1980;78–81.