Effect of Processing Methods on the Utilization of Sorrel Seed Meal by Broilers

Comparative Influence of Dehulling on the Composition, Antioxidative and Functional Properties of Sorrel (<i>Hibiscus sabdariffa</i> L.) Seed

“…[47] reported that sun-drying and boiling caused crude protein reduction in sorrel seed. However, the increase here corroborates increase reported by Yagoub et al [18] and Duwa et al [25] in processed sorrel seed. This increase may be attributed to heat treatment which destroys heat-sensitive anti-nutritional factors such as protein inhibitors that bind to proteins and inactivate enzymes that speed up nutrient damage, hence improving the availability of nutrients [14].…”

“…Whereas dehulling decreased crude fibre possibly due to removal of hulls; germination, roasting and boiling increased it. Lower values in the present study (2.04% -4.69%) as compared to those (13.10 -15.50) previously reported by Duwa et al[25] may be due to sieving of the flours after milling; although comparable values were reported by Kwari et al[12]. Based on the high protein and moderate crude fibre contents of the dehulled sorrel seed flour (DDSF), this sample may be useful as a cheap, available protein supplement for enriching protein content of cereal-based complementary foods which serve as major Overall, sample DDSF had the lowest mineral contents and may be linked to the lowest total ash recorded in DDSF.…”

“…The method of Duwa et al [25] was adopted for preparation of roasted sorrel seed flour. Washed seeds were roasted for 40 min at 100˚C in a frying pan placed on an electric cooker and allowed to cool to ambient temperature (25˚C ± 2˚C).…”

Response of grower rabbits fed diet containing boiled sorrel (Hibiscus sabdariffa l.) Seed meal on performance growth characteristics

“…The Ether Extract (EE) levels were within the range given by FAO (1997). This is non-comparable with the report of Duwa et al (2012) that higher level of EE in the BSS could be attributed to the decrease in the non-lipid component of the sorrel seeds during cooking. The ash value of 5.74% for raw seeds in this study agrees with the findings of Ari et al (2013) who reported that crushed seeds of sorrel ranged from 5.39-6.94% but below the value of 10.09% reported by Dashak and Nwanegbo, 2002. The boiled seeds at different boiling duration observed fell within the range (5.39-6.50%) reported by Nyameh et al (2012), Maikano et al (2014).…”

Effect of graded levels of differently processed Roselle (Hibiscus sabdariffa) seed meal on the performance and carcass characteristics of broiler chickens

“…The most commonly reported anti-nutritional factors are total phenols, tannins and phytic acid and these have had adverse effects on the health and performance of animals (Diarra , 2011 andIsmail 2008). However, to inactivate anti-nutritional factors, various processing methods of test ingredients used in livestock feed have been employed (Soetan and Oyewole 2009;Duwa 2012). Processing methods such as soaking, fermenting, cooking and…”