Effects of processing on the nutrient composition of rubber seed meal

Abstract

The nutritive value of raw and processed rubber seed meal (Hevea brasiliensis) was investigated by considering the following parameters – proximate composition, gross energy, mineral composition and anti-nutritional factors. The raw and processed seeds were dried, milled and chemically analysed. Crude protein contents of the raw and processed rubber seeds ranged between 21.08% and 24.60%, while the crude fibre values ranged between 4.47% and 5.88%. The gross energy content for the raw had significantly (P < 0.05) higher values than the processed. Mineral content (macro and micro) of seeds boiled was significantly (P < 0.05) higher than other processing methods. Also, seeds boiled had significantly (P < 0.05) lower values in all anti-nutritional factors, with hydrogen cyanide and trypsin inhibitor completely destroyed by both boiling and toasting. With high value of crude protein (24.60%), appreciable energy content (2.32 MJ/kg), highest value of macro and micro minerals and significantly lower values in all the anti-nutritional factors for the seeds boiled, boiling is therefore recommended for usage in livestock and poultry ration. Keywords: Nutritive value, Rubber seed meal, Processing methods, Livestock, Poultry