Effect of Varying Cooking Time on Amino Acids Profile of Flamboyant Seed Meal (Delonix regia) for Animals Feeding

Abstract

The purpose of this study was to evaluate the influence of cooking time on amino acids profile of Flamboyant seeds (Delonix regia). Delonix regia used for the study were collected at the premises of Plateau State College of Agriculture, Garkawa. Cooking started at 100 \(^{\circ}\)C for 0, 30, 60, 90 and 120 minutes as treatments and replicated three times in a completely randomized design (CRD). It was then analyzed for both essential and non-essential amino acid profiles at the University of Jos, Plateau State, using a Technicon sequential Multi-sample Amino Acid Analyzer (TSM). The findings revealed significant (P<0.05) increase in the amino acids profile from 0 to 60 minutes while a minimal loss was observed in 90 to 120 cooking time. In addition, cooking duration beyond 60 mins denatured the amino acid profile. The amino acids profile of 60 minutes cooking time suggested the potential benefits of flamboyant seeds meal. The finding support the use of flamboyant seed meal as a food security plant to increase access to a balanced ration by providing good amount of critical amino acids like lysine and methionine for muscle development and precursor for cystine, source of dietary sulfur and integral portion of the body protein.