Idris, H.Kudu, Y. S.Yisa, M.Malik, A. A.Usman, AbdulkadirUkewase, I. K.2025-05-012024-01-042456-2912http://repository.futminna.edu.ng:4000/handle/123456789/1574Shea nut cake (SNC), a major by-product from Shea butter production has proximate nutrients which are not readily available for utilization by animals due to the presence of anti-nutritional factors, mainly the obromine, saponin and tannins. The present work evaluated the effectiveness of physical processing methods on samples (A - unprocessed Shea nut cake, B – soaked in water for 48 hours, rinsed, strained and sun dried; C – soaked for 48 hours by changing of water after 24 hours, rinsed, strained and sun dried; D - soaked in water for 72 hours by changing of water after every 24 hours, rinsed, strained and sun dried; E - soaked in water for 72 hours, rinsed, strained and sun dried; F- boiled up to 101 oC and sun dried) for reducing the anti-nutritional factors present in the she nut cake. The proximate composition analysis result showed that SNC was high in protein (8.33 to 13.99%) and ether extract (8.49 to 11.88%). The increasing order for effectiveness of the processing methods in reducing the tannin content of SNC was as follows: F<D<C<B<E<A. The E was found to be the most effective treatment in significantly reducing total tannins and theobromine content of SNC (by 13.86% and 40% respectively) thus improving its nutritional value as a livestock feeds material.entanninsphysical processing methodstheobromineShea nut cakesaponinsArticle