Effect of cooking durations on amino acids profile of flamboyant seed meal (Delonix regia) for animals feeding

Abstract

This study assesses the amino acids profile of Flamboyant seeds (Delonix regia) collected at the premises of Plateau State College of Agriculture, Garkawa. Flamboyant seed meal (FSM) were cooked for 0, 30, 60, 90 and 120 mins as treatments and replicated three times in a completely randomized design (CRD). It was then analyses for both essential and non-essential amino acids profile using Technicon sequential Multi-sample Amino Acid Analyzer (TSM) at University of Jos, Plateau State. Cooking started at 100oC for 0, 30, 60, 90 and 120 minutes. Results showed significant (p<0.05) increase in the amino acids profile from 0 to 60 minutes and decline thereafter as cooking duration increased. In addition, cooking duration beyond 60 mins denatured the amino acid profile. In conclusion, 60 mins cooking duration had the best, therefore, it is recommended to be use in animal feeding since critical amino acids like lysine and methionine had higher values over others cooking durations.