The study was conducted to evaluate the effects of different processing methods on the chemical composition of Senna obtusifolia leaves (SOLs). The leaves were divided into four batches. The first batch was sun-dried; second batch was boiled for 30 minutes; third batch was ensiled for 9 days and the fourth batch was boiled for 30 minutes and thereafter fermented for 7 days. The differently processed leaves were properly sun-dried, milled and analyzed in triplicates for their proximate composition, amino acid profile, vitamin contents and levels of anti-nutritional factors using standard laboratory procedures. The chemical composition of the processed SOLs was significantly (P<0.05) affected by the different processing methods. The lowest protein content, amino acid profile, vitamins and ash contents were recorded in the boiled SOLs. The fermented and ensiled SOLs however indicated the highest protein contents of 17.25 and 17.15%. The different processing methods were observed to reduce the levels of the anti-nutritional factors. However, the boiled and fermented SOLs indicated the lowest tannins (0.66 mg/100 g), alkaloids (0.64 mg/100 g) phytates (0.38 mg/100 g), oxalates (0.47 mg/100 g) and saponins (0.41 mg/100 g). In conclusion, the different processing methods were effective in reducing the levels of the anti-nutritional factors but boiling and fermentation was observed to be more effective in enhancing the nutritional qualities of the leaves and it is therefore, recommended for processing SOLs.
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