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.