*Corresponding author: Matthew UD | Received: 17.11.2022 | Accepted: 19.11.2022 | Published: 26/11/2022 |

 

Abstract: Effect of Different Processing Methods of Kidney Bean (Phaseolus vulgaris) Seeds on the Proximate and Mineral Compositions, Concentrations of Some Anti-Nutritional Factors; and Performance of Broiler Chickens was evaluated.   Raw Kidney bean seeds contained 90.29% DM, 25.96% CP, 2.49% CF, 2.20% E.E, 3.94% Ash and 65.49% NFE. Proximate composition was significantly affected (P<0.05) by the different processing methods. Potassium and Iron were the most abundant macro and micro minerals in Kidney bean seeds. There was a significant (P<0.05) decrease in the levels of phosphorus and magnesium when Kidney bean seeds were cooked for 60 minutes; sodium level was not affected by soaking in water for 48 hours and cooking for 60 minutes. Fermentation also resulted in significantly (P<0.05) the highest destruction of most of the anti-nutritional factors in Kidney bean seeds. Phytate and trypsin inhibitor were the most destroyed by cooking in water for 60 minutes.  Soaking for 24 hours resulted in the destruction of 16.67% TIA, 5.45% phytate, 2.33% tannin, 16.13% oxalate and 1.91% HCN.  Fermentation seemed to be most effective in getting rid of some of the TIA, HCN and tannin in Kidney bean seeds; while cooking in water for 60 minutes was most effective in destroying phytic acid. Soaking for 24 hours and then fermenting for 72 hours resulted in the destruction of 33.33% TIA, 34.93% HCN, 22.58% oxalate 16.28% tannin and 10.91% phytic acid. Apart from fermentation, and cooking for 60 minutes; soaking for 48 hours also appeared to be a promising method for processing Kidney bean seeds.

Keywords: Proximate, Mineral Compositions, Kidney Bean (Phaseolus vulgaris) Seeds