Evaluating the nutritional changes in jujube seed meal (ziziphus mauritiana) under varying toasting and soaking treatments.

Abstract

BAKO, H.Y., SADAUKI, M.A., AMANA, A.S AND AL AMIN I.M

Department of Fisheries and Aquaculture, Faculty of Renewable Natural Resources, Federal University Dutsin-Ma, Katsina State, Nigeria

*Corresponding author email: hbako@fudutsinma.edu.ng 09035510268

Abstract

This study investigated the effects of different soaking durations (8, 10, and 12 hours) and toasting times (10, 20, and 30 minutes) on the proximate composition of jujube seed meal (Ziziphus mauritiana). Results revealed that both processing methods significantly influenced nutritional parameters, including moisture, fat, ash, protein, and crude fibre content. Among soaking treatments, 12 hours resulted in the lowest moisture (4.79%) and highest ash content (12.88%), while among toasting treatments, 10 minutes of toasting yielded the highest protein content (13.15%) with a balanced fat and fibre profile. Based on the findings, toasting for 10 minutes is recommended as the optimal method for enhancing the nutritional value of jujube seed meal in fish feed applications.

Keywords; Soaking, Ziziphus Mauritania, Toasting, Proximate Composition