The Potentials of Raw and Processed (Coelocaryon preusii) seeds as Feed for Livestock

  • Eyoh, G. D.
  • Ekpo, U. E.
  • Ekpo, J. S.
  • Udo, M. D.
Keywords: Processing methods, Livestock, Coelocaryon preusii seed meal


In the sub tropic and perhaps worldwide a novel plant (Coelocaryon preussii, warb) has not actually been utilized as food for man, livestock or poultry, though in abundance. Also, the effective utilization of Coelocaryon preussii seeds in livestock and poultry feed is limited by the presence of anti-nutrient components which requires some form of processing. The effect of boiling (60 mins), soaking (24hrs) and toasting (30 mins) on proximate composition, gross energy, mineral composition, fibre fractions and anti-nutritional factors (ANFs) of Coelocaryon plant (Coelocaryon preussii, Warb) were determined with aim of investigating its suitability as a feed ingredient. The raw, boiled, soaked and toasted seeds were dried, milled and chemically analysed. Crude protein contents of raw and processed Coelocaryon preussii seed meals range were 14.93 – 20.52% and the crude fibre values ranged between 3.74 and 5.95%. The gross energy content for raw was significantly (P<0.05) higher than the processed. The micro and macro mineral composition of boiled Coelocaryon preussii seed meal was significantly (P<0.05) lower compared to soaking and toasting method. Also, boiled seeds had significantly (P<0.05) lower levels of all the toxic substances determined. The results indicate that processing techniques adopted enhanced the proximate composition, caloric components, fibre fractions, mineral contents and significantly (P<0.05) lowered the levels of anti-nutrients present in Coelocaryon preussii seed meals, with boiling being the best and hence the recommended processing method for use in detoxifying Coelocaryon preussii seeds.


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How to Cite
Eyoh, G. D., Ekpo, U. E., Ekpo, J. S., & Udo, M. D. (2022). The Potentials of Raw and Processed (Coelocaryon preusii) seeds as Feed for Livestock. Nigerian Journal of Animal Science and Technology (NJAST), 5(3), 86 - 97. Retrieved from