Effect of different processing methods on nutritional composition of Leucaena leucocephala   (Lam De Wit) leaves as inclusion in Fish Feed

The potentials of Leucaena leucocephala leaf-meal as a supplementary protein in fish feed was evaluated. Leucaena leaves were subjected to two processing methods (sundrying and boiling) to determine the effect of these treatments on proximate composition and anti-nutritional factors. Five samples of Leucaena leaves were analyzed, sundried for 24 hours (SD₁), sundried for 48 hours (SD₂), sundried for 72 hours (SD₃), soaked in boiled water for five minutes at 100°C (SB₅) and unprocessed (SU). The tests were carried out in triplicate for each treatment. Data obtained were subjected to one way analysis of variance. Sun-drying (SD₁, SD₂, SD₃) led to a significant (P≤0.05) increase in crude protein, ash, phosphorus, potassium, magnesium and sodium when compared with the soaked in boiled water (100°C) for 5 minutes (SB₅) treatment. The sample soaked in boiled water for 5 minutes (SB₅) gave 73, 90, 81, 97 and 36 % reduction in the levels of phytate, cyanide, tannin, saponin and mimosine respectively, which was better than the sundried treatments.

Keywords
Leucaena leucocephala; anti-nutritional factors; nutritional composition; supplementary protein; mimosine; fish feed.