PROXIMATE COMPOSITION OF RAW, TOASTED AND FERMENTED MANGO (Mangifera indica) SEED KERNEL MEAL AND THEIR IMPLICATIONS AND POTENTIALS FOR POULTRY AND RUMINANT ANIMAL NUTRITION

Abstract

The study determined the proximate composition of raw, toasted and fermented mango seed kernel Mango seeds were collected from dump sites within Kumo Town. They were cut and opened manually .The kernels were removed from each half of the seed. The removed kernels were divided into 2 parts for further processing.One part of the mango seed kernel was soaked in water at room temperature and allowed to ferment for two days (48 hours) rinsed thoroughly with water and sun dried for 7 days.The second part was toasted for 30 minutes at l00°C, and milled to form toasted mango seed kernel meal (TMSKM). Proximate composition of raw, toasted and fermented mango seed kernel meal, were determined by The Standard analytical methods (AOAC, 2000) to determine Dry Matter (DM), Crude Protein (CP), Ether Extract (EE), Crude Fibre (CF) and Nitrogen Free Extract (NFE). The crude fibre values ere 10.50, 9.40 and 10.04% for raw , fermented and toasted, the crude fibre values ere 3.00, 2/90 and 2.40% respectively for raw , fermented and toasted. The values for the toasted samples were 65.50, 64.47 and 62.06 in that order. Toasting and fermentation did not improve the nutrient composition appreciably .Mamgo seed kernel can serve as a good energy source for poultry and ruminant animals The fibre content is adequate for poultry diets ,but grossly inadequate for ruminant diets.Based on the results of this study , the treatment methods used in treating mango seed kernel may not be a viable option in improving the nutrient content and therefore not recommended.Other treatment methods should be explored. Mango seed kernel is recommended as an energy source in poultry and ruminant diets.