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\hypersetup{pdftitle={Acids Profile of Raw and Processed \textit{Moringa oleifera} Seeds},pdfauthor={Esther Akangbe, Okhiomah Abu, Anthony Ologhobo},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Amino acids , Fatty acids , kEY WORDS : Moringa oleifera , protein source },pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\begin{center}
\Large{\textbf{Acids Profile of Raw and Processed \textit{Moringa oleifera} Seeds\footnote{\textbf{Contact Address:} Esther Akangbe, University of Ibadan, Ibadan, Nigeria, Agricultural Biochemistry and Nutrition Unit, Department of Animal Science, University of Ibadan, 200005~Ibadan, Nigeria, \mbox{e-mail}: \email{estherakangbe@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Esther Akangbe$^{1}$, Okhiomah Abu$^{2}$, Anthony Ologhobo$^{3}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$University of Ibadan, Ibadan, Nigeria, Agricultural Biochemistry and Nutrition Unit, Department of Animal Science, Nigeria}}}
\item[]{\small{\textit{$^{2}$University of Ibadan, Dept. of Animal Science, Nigeria}}}
\item[]{\small{\textit{$^{3}$University of Ibadan, Dept. of Animal Science, Nigeria}}}
\end{itemize*}
\index[author]{Akangbe, Esther}
\index[author]{Abu, Okhiomah}
\index[author]{Ologhobo, Anthony}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Wild plants for reasons of cost, availability and accessibility have been exploited in
 Africa in order to bring solution to numerous nutrition and health challenges of man. \textit{Moringa oleifera} is believed to be one of the numerous plants being exploited as a protein"=rich feed ingredient comparable to Full-Fat Soyabean (FFS) for poultry. This experiment was designed to investigate the amino acids and fatty acids profiles of processed \textit{Moringa Oleifera} Seed Meal (MOSM) as alternative protein source.



\textit{Moringa oleifera} seeds were harvested, cleaned ,and soaked in water (200\,{g}\,{litre}\textsuperscript{-1}) for 1(T2) ,2 (T3) ,and 3(T4) hours while the un"=soaked seeds served as the control (T1). The seeds were drained, dried, and milled into fine powder for chemical analysis of amino acids (histidine, isoleucine, leucine, lysine, methiaonine, alanine,
 valine, threonine, serine and trypotan) using Ninhydrin chemical reaction and fatty"=acids (oleic, palmitic, stearic, lautric, linoleic, linolenic, behenic, mystric, erucic and palmitoleic acids) profiles using the spectrophotometric determination in a completely randomised design experiment. Data were analysed using descriptive analysis and ANOVA at $p = 0.05$.



Three hours water"=soaked \textit{Moringa oleifera} seed (T4) obtained the highest amino"=acids values which was significantly different ($p < 0.05$) from other treatments but lower on fatty"=acids profile which was significantly different ($p < 0.05$) from others while the un"=soaked obtained the highest fatty acids values and two hours water"=soaked was at the middle. 



From results in this study, it was observed that \textit{Moringa oleifera} seed can add value to plant origin when soaked at three hours inclusion level , thereby improve the well"=being of consumers in respect to their health status and can be used as protein source when fed to livestocks.
}

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\end{abstract}
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\noindent \textbf{Keywords:} Amino acids, fatty acids, \textit{Moringa oleifera}, protein source
\index[key]{Amino acids}
\index[key]{Fatty acids}
\index[key]{Moringa oleifera@\textit{Moringa oleifera}}
\index[key]{Protein source}
\end{document}
