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A laboratory studies were carried out to investigate the effect of fermentation duration on nutrients and antinutrient composition of shea butter seed meal, SBSM. 500g of the wet unprocessed SBM was cooked for 1 hour after which it was cooled and divided into 5 portions. The first portion was tagged T1 and oven-dried. The remaining 4 were bagged in different air-tight polythene bags and allowed to ferment for 3, 4, 5 and 6 days and each treatment was labeled as T2, T3, T4 and T5, respectively. At the end of the processing, each treatment was replicated and the samples analyzed. Crude protein and ether extract were significantly (P 0.05) variation in the value recorded for DM across the treatments. Consistently, the best (P>0.05) result obtained for all the minerals evaluated were on the fourth day of fermentation except for days 3 (0.06%) and 6 (0.04%) which were comparable to both the control (0.09%) and day 4 (0.09%). Fermenting SBSM for up to day 4 gave the best (P>0.05) result for potassium (0.36%), calcium (0.18%) and phosphorus (0.36%). However, the treatment did not (P 0.05) in the results obtained for tannin (0.001 – 0.003%), oxalate (0.0010 – 0.0014%) and flavonoids (0.005 – 0.006%). The vitamins analyzed namely A, B6 and α- tocopherol were consistently improved (P<0.05) from the beginning of the time of fermentation up to day 4 but reduced (P<0.05) beyond this period of fermentation. Monogastric animal farmers can therefore, ferment SBSM for at most 4 days and conveniently feed their animals as a replacement for conventional energy source.

Nutritional value of Shea Butter (Vitellaria paradoxa) seed Meal (SBSM) as affected by different days of Natural fermentation