Abstract
The study was carried out to determine the nutrient values of different products of Moringa oleifera leaves after processing. The experiment entailed comparison of M. oleifera fresh leaf, M. oleifera leaf residue, M. oleifera leaf protein concentrate and M. oleifera sediment, each treatment had three replicates. The experiment was arranged in a completely randomized design and the data obtained for the study was subjected to one-way analysis of variance. Result shows that the highest (p<0.05) values of dry matter, ether extract, ash and crude protein contents were recorded for M. oleifera leaf residue, sediment, fresh leaves and leaf concentrate, respectively, while the leaf residue had significantly higher (p<0.05) neutral detergent fibre, acid detergent fibre and hemicellulose contents above other treatments. The highest significant (p<0.05) values of organic matter were recorded for M. oleifera leaf residue (95.00 %) and sediments (96.50 %), while leaf protein concentrate had the highest (p<0.05) significant values for dry matter digestibility, dry matter intake, relative feed value and cell content above other treatments. The results of the present study indicated that all the products of processed M. oleifera had an appreciable nutritive value with high digestibility. However, better nutrient availability was observed in M. oleifera leaf protein concentrate when compared with other products after processing.
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