Chemical composition, anti-nutritive substances, amino acid profile and mineral composition of Moringa oleifera seeds subjected to different boiling duration

  • Musa, J. Department of Animal Science, Faculty of Agriculture, Kaduna State University, Kafanchan campus, Kaduna State, Nigeria
  • Njidda, A. A. Department of Animal Science and Fisheries, National Open University of Nigeria, KM4, Kaduna-Zaria road, Rigachukun, Kaduna State, Nigeria
Keywords: Moringa oleifera seeds, mineral, anti-nutritive substances


This study was conducted to evaluate the chemical and mineral compositions, anti-nutritive substances and amino acid profile of Moringa oleifera seeds. Samples were collected from five Moringa oleifera trees and analyzed for chemical and mineral compositions, anti-nutritive substances and amino acid profile using standard methods. The results indicated that the seeds of Moringa oleifera contained significantly (p<0.05) higher (322.00 and 136.40 g kg-1 DM) crude protein (CP) and fat values. The highest CP (322 g kg-1 DM) was obtained at 60 minutes boiling point of M. oleifera while the lowest CP (225.00 g kg-1 DM) was obtained from M. oleifera seeds boiled at 0 minutes (no heat treatment). M. oleifera seeds was observed to contain significantly (p<0.05) higher crude fiber (94.00 g kg-1 DM), neutral detergent fiber (518.00 g kg-1 DM) and cellulose (338.00 g kg-1 DM) at 60 minutes boiling duration than the other parameters studied. Boiling duration shows significant effect (p<0.05) on Sodium, potassium, calcium and magnesium values which decrease with increase in boiling duration while the phosphorus shows some inconsistency in the values with variation in boiling time. Similarly, the values for the micro minerals tend to decrease with increase in boiling time but the changes was so insignificant (figuratively). The tannin, phenolics, saponins and phytate content were observed to decrease with increase in boiling time. In conclusion, the seeds of both Moringa oleifera could be used as alternative protein supplement sources for feeding ruminant and monogastric animals during dry periods of the year and apparently boiling duration (60 minutes boiling duration) reduces the level of anti-nutrtive substances and macro minerals, as such mineral supplement should be added when using heat treated M. oleifera seeds does not cause adverse effects on the nutrient composition of the seeds.


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How to Cite
Musa, J., & Njidda, A. A. (2021). Chemical composition, anti-nutritive substances, amino acid profile and mineral composition of Moringa oleifera seeds subjected to different boiling duration. Nigerian Journal of Animal Science and Technology (NJAST), 4(1), 43 - 52. Retrieved from