Nutritive Evaluation of Boiling Duration on the Anti-nutrients and Amino Acids Composition of Roselle Seeds

A study was conducted to examine how cooking Roselle seeds (Hibiscus sabdarrifa L.) in 100°C at different lengths of time (from 10 to 60 minutes) affects the contents of antinutrients and amino acid composition, to select the most optimal cooking time span for these seeds. The Roselle seeds (Hibiscus sabdarrifa L.) were boiled at 100°C for 10, 20, 30, 40, 50 and 60 minutes and a raw sample was assayed. There were seven treatment groups in a completely randomized design (CRD). Data collected were analysed using the Analysis of Variance procedures of S.A.S. 9.0 and significant difference (P<0.05) in means among the treatments was separated using a Tukey test. The result of the laboratory trial showed that there were significant (P≤0.05) differences in antinutritional factors and amino acid composition of Roselle seeds boiled at different durations. Boiling of Roselle seeds for 60 minutes significantly (P≤0.05) reduced the anti-nutritional factors (TIA, Tannin, Phytic acid, and Oxalate). Boiling for 60 minutes increased histidine, threonine, serine, glutamic acid and proline composition of Roselle seeds (Hibiscus sabdarrifa L.). The chemical composition, micro and macro minerals, amino acid composition of boiled Roselle seeds for 60 minutes revealed the overall suitability of Roselle seeds as an alternative feed ingredient in poultry nutrition. It is therefore recommended that boiling Roselle for 60 minutes can be used to replace maize in the diets of broiler birds.