Effect of different processing methods on the chemical composition of Mangifera indica leaves

Abstract

The study was conducted to assess the effect of different processing methods on the chemical composition of Mangifera indica leaves. The M. indica leaves were collected from the University Botanical Garden and Orchard of Kebbi State University of Science and Technology, Aliero and subjected to five different processing methods, designated as T1 (Air dried: control), T2 (Soaked in freshwater), T3 (Soaked in hot water), T4 (Fermented without yeast) and T5 (Fermented with yeast). Proximate composition of M. indica revealed that fermented leaf meal crude protein was significantly (T5: 13.15±1.2) higher (P< 0.05) than in other treatments. Analysis of anti-nutritional factors revealed that Cyanide, Nitrate, Tannin and Oxalate reduced significantly (P<0.05) after the processing of M. indica leaves meal. The mineral composition (Calcium, Magnesium, Potassium, Phosphorus, Nitrogen, and Sodium) recorded significantly (P<0.05) higher in fermented leaves than in other treatments. The results on the processing methods will serve as baseline information on the utilization of M. indica leaf meal for animal feed.