Nutritive Value of Raw and Processed Jack Fruit Seeds (Artocarpus heterophyllus): Chemical Analysis

摘要

The nutritive value of raw and processed jackfruit seeds was investigated using the following parameters-proximate composition, gross energy, mineral composition and anti-nutritional factors. The raw seeds were cooked for 20, 40 and 60 min, respectively. Both the raw and processed seeds were later dried, milled and chemically analyzed. The raw seeds had values that were significantly (p<0.05) higher with the exception of dry matter for all the parameters considered for proximate composition and energy content. For mineral content of processed seeds, those subjected to 60 min duration of cooking had the highest value for both macro and micro minerals. Also, seeds subjected to 60 min of cooking had the highest percentage reduction in all the anti-nutritional factors with 49.72% reduction in phytin, 2.98% reduction in tannin, 50% reduction in oxalate, 44.25% reduction in saponin and 100% reduction in trypsin inhibitors. With appreciable value of crude protein (22.92%), energy content of 2.92kcal g-1, better values for macro and micro minerals and highest percentage reduction in all the anti-nutritional factors for the seeds cooked for 60 min, 60 min of cooking is therefore recommended for usage in livestock and poultry nutrition.