Ground Millet Research Articles

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

Aims: Microorganisms are everywhere including food. Food, although not sterile, must have the number of microbes present falling within the acceptable limit as prescribed by the World Health Organization and other regulatory bodies. Street-vended food and drinks are still a thriving industry in the majority of developing nations, providing most urban people with their daily meals. This study sought to investigate the microbial load of some locally made street vended drinks including sorrel drink (‘Sobolo’) made from Hibiscus sabdariffa, ‘Brukina’, (a Ghanaian drink made of ground millet and pasteurized milk), ‘Emuduro’ (a natural ginger drink), ‘Abele’ (Ghanaian ice cream) and ‘Asaana’ (caramelized corn drink). Study Design: Cross-sectional study. Place and Duration of Study: In and around Kumasi Technical University campus, Kumasi-Ghana between January 2023 to March 2023. Methodology: Twenty-one (21) samples of local drinks were sampled randomly from various vendors aseptically and sent to the laboratory immediately for microbiological analysis. The standard plate count method and identification tests were used to determine the total aerobic count and identify microorganisms present respectively. Results: The study recorded a high microbial load in the samples collected. ‘‘Emuduro’’ was the most contaminated with an average viable count of 4.5 x 107 cfu/mL. ‘Asaana’ had the least contamination with an average viable count of 2.4 x 105 cfu/mL which fell still out of the tolerable limit of ≤ 105cfu/mL. ‘Sobolo’, ‘Brukina’, and ‘Abele’ had counts of 4.1 x 107 cfu/mL, 1.4 x 106 cfu/mL, and 1.3 x 106cfu/mL respectively which are unacceptable. Pathogenic bacteria such as Staphylococcus spp., Escherichia coli, Klebsiella spp., Pseudomonas spp., and Enterobacter spp. were identified from the samples. The high microbial load in most of the samples may result from the use of unhygienic water, insanitary surroundings and equipment, and prolonged refrigeration Conclusion: The study revealed that street-vended locally made drinks can be harmful to people and may cause various food-borne illnesses.

2D and 3D Wear Analysis of 3D Printed and Prefabricated Artificial Teeth

This study aimed to assess the 3-body wear of prefabricated and 3D-printed artificial denture teeth. Four groups of artificial teeth were used; 3D-printed polymethylmethacrylate (PMMA) teeth (PR) and 3 prefabricated commercially available denture teeth: PMMA (Gnathostar, GN), PMMA (SR Orthotyp PE, SR), and Nanohybrid composite (SR Phonares NHC, PH). The 3-body wear test was performed using a steatite ceramic antagonist in a chewing simulator with 750,000 cycles, temperature 23 ± 2 ˚C, and force of 50 N. The abrasive medium was composed of ground millet seeds and white rice mixed with distilled water. The teeth were 3D-scanned before and after the wear test. The 3D images were assessed for teeth wear by measuring the volumetric (3D wear) and the vertical (2D wear) substance loss. The one-way analysis of variance followed by Tukey post hoc test was used to statistically obtain the data analysis. Maximum 3D wear was observed in the PR (51.05 ± 4.53 mm³), followed by GN (20.22 ± 6.29 mm³) and SR (12.12 ± 6.29 mm³) artificial teeth. Minimum wear occurred in the PH teeth (6.24 ± 0.87 mm³). The analytical differences amongst the groups were statistically significant (P < .05) except between PH and SR teeth. For 2D wear measurement, the maximum was seen in the GN teeth (6.29 ± 1.64 mm), followed by PR (5.04 ± 0.83 mm) and then SR (4.53 ± 0.87 mm). The PH teeth (3.09 ± 0.68 mm) again showed minimum wear. Statistically, amongst the groups, the major observable differences (P < .05) were between PH and GN, PH and PR, and SR and GN. Composite resin teeth had a greater wear resistance than acrylic resin teeth and 3D-printed resin teeth, both of which were comparable. Due to the advancement of digital workflows, manufacturers should devote effort to enhancing 3D-printed teeth.

Evaluating whole grain millet feeding in broiler-starter chicks at 0-21days post hatch

A 21-d investigation was conducted to ascertain the effect of 50% whole millet grain replacement for milled millet on growth performance, gastrointestinal conditions and development in broiler chickens. Eighty-four one-day-old unsexed broiler chicks were randomly allotted to two treatment groups with 7 replicates of 6 chicks per replicate. Two diets; whole millet diet (WM), consisting of 50% of the millet provided as whole grain, and the ground millet diet (GM), as the control, were formulated and fed ad-libitum throughout the study period. Performance data: feed intake, daily live weight gain and feed conversion ratio were recorded weekly, i.e. at 7, 14 and 21d, while gastrointestinal assessment: jejunal, digesta pH, relative weights of the proventriculus, gizzard, pancreas and liver, and jejunal and ileal morphometry were conducted on 21d. Similarities (p &gt; 0.05) were observed in the growth performance, digesta pH and relative weight and length of duodenum, jejunum, ileum and caeca for chickens in both treatments. A 25.7% increase in gizzard weight was observed in chickens on WM, as well as significant (p &lt; 0.05) increases in jejunal and ileal height and jejunal villus width were recorded on the chickens. A significant reduction in flock uniformity was observed in chickens fed the whole millet diet at 14d. It could therefore be concluded that 50% whole millet grain replacement for milled millet resulted in similar growth performance and improved gastrointestinal function and activity in 21-d post hatch chickens.

Morphological changes in starch grains after dehusking and grinding with stone tools

Research on the manufacture, use, and use-wear of grinding stones (including slabs and mullers) can provide a wealth of information on ancient subsistence strategy and plant food utilization. Ancient residues extracted from stone tools frequently exhibit damage from processing methods, and modern experiments can replicate these morphological changes so that they can be better understood. Here, experiments have been undertaken to dehusk and grind grass grain using stone artifacts. To replicate ancient activities in northern China, we used modern stone tools to dehusk and grind twelve cultivars of foxtail millet (Setaria italica), two cultivars of broomcorn millet (Panicum miliaceum) and three varieties of green bristlegrass (Setaira viridis). The residues from both used and unused facets of the stone tools were then extracted, and the starch grains studied for morphological features and changes from the native states. The results show that (1) Dehusking did not significantly change the size and morphology of millet starch grains; (2) After grinding, the size of millet starch grains increases up to 1.2 times larger than native grains, and a quarter of the ground millet starch grains bore surface damage and also exhibited distortion of the extinction cross. This indicator will be of significance in improving the application of starch grains to research in the functional inference of grinding stone tools, but we are unable to yet distinguish dehusked forms from native.

Whole or ground millet grain provided in two supplementation frequencies for grazing beef cattle: nutritional parameters

The objective of this study was to evaluate the processing of millet grain provided at two supplementation frequencies for grazing beef cattle during the dry season on nutritional parameters. Five rumen-cannulated crossbred steers, with 24 to 26 months of age and average body weight of 428.6±26.06 kg, were assigned to a Latin square design (5 × 5) in a 2 × 2 + 1 factorial arrangement, as follows: two forms of millet grain (whole grains - or ground; WG - GG), two strategies of concentrate supplementation (daily distribution - 7X; or three times a week - 3X) and a control treatment (mineral mixture - MM). Animals were kept in five paddocks of 0.24 ha each with Marandu grass pastures. Concentrate supplements were supplied at 2.00 and 4.66 kg/animal/day for treatments 7X and 3X, respectively. The concentrate supplementation enhanced the intake of total dry matter (DM) and organic matter (OM) and nutrients compared with mineral supplementation. No differences were found between dry matter intake and forage organic matter intake. The values of digestibility coefficients of DM, OM, ether extract, total carbohydrates and non-fiber carbohydrates were increased by concentrate supplementation. Regarding concentrations of rumen ammonia nitrogen, the interactions among time × treatment × day and day × treatment had effects on the measurements of ruminal pH. Plasma urea nitrogen, urinary urea excretion and urinary urea N excretion differed only between MM treatment and the others, with no interference of grain physical form and supplementation frequency on those variables. The millet grain processing does not alter forage intake, but improves digestibility. Daily supplementation increases digestibility of dry matter and neutral detergent fiber.

Perfil de ácidos graxos da carne de novilhos europeus e zebuínos alimentados com milheto

O objetivo deste trabalho foi avaliar o perfil de ácidos graxos da carne de novilhos mestiços alimentados, em confinamento, com dietas contendo níveis crescentes de grão de milheto moído em substituição ao grão de milho moído. Foram utilizados 24 tourinhos mestiços europeus e 24 mestiços zebuínos, abatidos aos 24 meses de idade, após 96 dias de confinamento. Utilizou-se o delineamento experimental inteiramente casualizado, com os tratamentos em arranjo fatorial 4x2 (quatro dietas com 0, 33, 66 e 100% de milheto no concetrado e dois grupos genéticos) com seis repetições. O aumento dos níveis de grão de milheto na dieta elevou linearmente a participação dos ácidos graxos, araquídico (C20:0), heneicosanoico (C21:0), α-linolênico (C18:3 n-3) e dihomo-γ-linolênico (C20:3 n-6). Tourinhos europeus apresentaram carne com menor teor dos ácidos graxos, mirístico (C14:0), heneicosanoico (C21:0) e γ-linolênico (C18:3 n-6) do que tourinhos zebuínos. A concentração total de ácidos graxos saturados (45,2%), monoinsaturados (41,2%) e poli-insaturados (8,7%), e a relação monoinsaturados/saturados (1,09) e poli-insaturados/saturados (0,18) não foi alterada pelos grupos genéticos e pelas dietas. O aumento da percentagem de grão de milheto na dieta de tourinhos europeus ou zebuínos melhora a relação entre os ácidos graxos ω-6/ω-3.

Genetic diversity of Tribolium castaneum (Herbst) population in storage infrastructures and agro ecological zones in Senegal

The stocks of millet are attacked by the beetle among them T. castaneum. This devastator attacks the grain and causes important losses as for as the stocks of ground millet in the sahel. The aim of this study is to evaluate genetic diversity of T. castaneum population meet in the stocking infrastructures and the different agroecological areas with the intention to identify the different haplotypes that walk around. Portions of the cytochrome b and 28S ribosomal genes of T. castaneum were sequenced, using samples from that represent storage infrastructures and agroecological areas in Senegal. The results reveal a strong haplotype diversity in the stores of Sandiara (0.889±0.127) and Diaroume (0.556±0.165). The population of T. castaneum meet in the stores who supply themselves locally as that of Djilas show a weak haplotypique and nucleotidic diversity. The cereals marketing at the markets such as the Sandiara one would be at the origine of the wealth haplotypic observed in the store taken as an exemple in this locality. The pourcentage (0.16%) of molecular variance analysis (AMOVA) shows that there is not a significant genetic differentiation between agroecological areas. The test of Mantel shows that there is no correlation between geographical distance and genetic differenciation.

Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial characteristics of the fermented mashes obtained from grounded debranned millet (Panicum miliaceum), different species of wheat (Triticum aestivum - two variety, Triticum durum - one varieties, Triticum spelta - one variety and Triticum turgidum - one variety) and well modified Pilsner barley malt. There have been two series of determinations: first series with ground millet with the disc mill set to 0.1 mm and a second series with ground millet with the disc mill set to 0.4 mm disc gap. For both series, the other grains used were milled to 0.4 mm disc gap. The mashes content is 1:12 = grounded mix (millet : wheat : barley malt = 1.33:1:1): water. After boiling, reconstruction of the initially content with water, filtering and adding of 7% w/w white crystalline sugar those two series of five sweet mashes was inoculated with a mixed culture (0,01% w/w - dry wheat beer yeast and 0,04% w/w - dry cheese lactic acid bacteria), incubated at 30 ºC for 15 h in the thermostat and then stored at 6ºC for 63 h. At beginning and follow-up of fermentation the mashes were analyzed (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration and dynamic viscosity). At the end of fermentation, it was done the sensory evaluation (colour, sweet, sour, taste, texture and stability). All determinations have made in triplicate and data are shown as mean ± SD. The best results have obtained for mashes containing T. Spelta wheat, followed by mashes with T. durum variety. Highest dynamic viscosity and total acidity was recorded for mashes obtained with Triticum turgidum variety of wheat.

Fornecimento de grão de milheto, inteiro ou triturado, em duas frequências de suplementação para bovinos de corte

Objetivou-se avaliar o processamento do grão de milheto inteiro ou triturado em suplementos fornecidos diariamente ou três vezes por semana para bovinos de corte em pastejo e seus efeitos sobre o desempenho produtivo e econômico e o comportamento ingestivo diurno durante o período da seca. Utilizaram-se 25 bovinos nelores não-castrados, com peso inicial de 350,92±31,7 kg, mantidos em cinco piquetes com área unitária de 1,45 ha formados por B. brizantha cv Marandu. Os animais foram distribuídos em delineamento inteiramente casualizado em esquema fatorial 2 × 2 + 1, composto de duas formas físicas do grão de milheto (inteiro ou triturado), duas frequências de suplementação (diária ou três vezes por semana) e um tratamento controle (mistura mineral). A suplementação concentrada promoveu ganho de peso, enquanto a suplementação apenas com minerais acarretou perdas de peso de 0,16 kg/animal/dia. A moagem do grão de milheto proporcionou maiores ganhos (0,36 e 0,38 kg/animal/dia nos grupos com suplementação 3 e 7 vezes por semana, respectivamente), em comparação ao fornecimento de grão inteiro (0,22 e 0,24 kg/animal/dia, 3 e 7 vezes por semana, respectivamente), enquanto as frequências de suplementação estudadas não promoveram diferenças nestas variáveis. Foi encontrado efeito significativo da interação dia × tratamento para tempo gasto com consumo de suplemento, pastejo e hidratação. Para o tempo em ócio, foi encontrada diferença entre o grupo controle e os demais. Maior retorno econômico foi obtido quando se ofertou milheto triturado e em menor frequência de suplementação (R$ 22,70/animal). A utilização de suplementos múltiplos, assim como o processamento do grão de milheto, possibilita maiores ganhos de peso, independentemente da frequência de suplementação estudada, sendo que o fornecimento de suplemento 3 vezes por semana reduz os custos da suplementação.

Millet noodles in Late Neolithic China

Noodles have been a popular staple food in many parts of the world for at least 2,000 years, although it is debatable whether the Chinese, the Italians or the Arabs invented them first. Here we analyse a prehistoric sample of noodles contained in a well preserved, sealed earthenware bowl discovered in the Late Neolithic archaeological site of Lajia in northwestern China. We identify millet as the source of the abundant seed-husk phytoliths and starch grains present in the vessel. This shows that the conversion of ground millet flour into dough that could be repeatedly stretched into long, thin strands for the preparation of boiled noodles was already established in this region 4,000 years ago.

Valor nutricional de alimentos para suínos determinado na Universidade Federal de Lavras

Foram conduzidos seis ensaios de metabolismo no Departamento de Zootecnia da Universidade Federal de Lavras (UFLA) no ano de 2002, com objetivo de avaliar a composição química e nutricional de 8 alimentos protéicos e 10 energéticos. Para o primeiro ensaio, foram selecionados animais de peso-vivo médio de 40,4 kg, sendo analisado o farelo de algodão, soja micronizada, farelo de soja, farelo de linhaça, farinha de pâncreas suíno, farinha de vísceras suína, milho comum, milheto em grão e moído, resíduo de bolacha, óleo de canola, óleo de linhaça, óleo de soja, gordura de coco e gordura suína. Para o segundo ensaio, foram selecionados animais de 50,2 kg e foi analisado o farelo de amendoim e milho QPM. Um total de 72 suínos machos, castrados e mestiços (Landrace x Large White), foram utilizados nos ensaios, e a metodologia adotada foi a da coleta total de fezes e urina. Desta forma, cada alimento foi testado em três repetições. Os valores obtidos de coeficiente de digestibilidade da proteína bruta (CDPB), valores de energia digestível (ED) e energia metabolizável (EM) para os alimentos protéicos de origem vegetal foram 66,2%, 2480 kcal/kg, 2190 kcal/kg, para farelo de algodão; 77,73%, 2365 kcal/kg, 2289 kcal/kg, para o farelo de girassol; 72,3%, 2880 kcal/kg, 2580 kcal/kg para farelo de linhaça; 86,5%, 3430 kcal, 3360 kcal/kg para farelo de soja 46% proteína bruta; 86,8%, 4580 kcal/kg, 4350 kcal/kg para soja micronizada; 81,2%, 3292 kcal/kg, 3146 kcal/kg para o farelo de amendoim. Para os alimentos protéicos de origem animal foram 47,3%, 3470 kcal/kg, 3310 kcal/kg para farinha de pâncreas suína; 81,3%, 3660 kcal/kg, 3535 kcal/kg para farinha de vísceras suína. Para os alimentos energéticos de origem vegetal foram 84,4%, 3220 kcal/kg, 3185 kcal/kg para a farinha de bolacha; 85,3%, 3480 kcal, 3320 kcal/kg para o milho moído; 81,2%, 3308 kcal/kg; 3257 kcal/kg para o milho QPM; 86,2%, 3213 kcal/kg, 3048 kcal/kg para o milheto moído; 83,5%, 3123 kcal/kg, 2950 kcal /kg para o milheto em grão inteiro. Para óleos e gorduras os valores de energia digestível (ED) e energia metabolizável (EM) foram 8630 kcal/kg, 8340 kcal/kg para o óleo de canola; 8380 kcal/kg, 8220 kcal/kg para o óleo de linhaça; 8670 kcal/kg, 8340 kcal/kg para o óleo de soja; 8110 kcal/kg, 7960 kcal/kg para a gordura de coco; 8630 kcal/kg, 8280 kcal/kg para a gordura suína. De uma maneira geral, os dados analisados mostram variações na composição química, digestibilidade e valores energéticos dos alimentos, em relação aos citados nas tabelas brasileiras e estrangeiras, e valores citados por outras pesquisas referenciadas nas literaturas consultadas. Os valores obtidos no presente trabalho, além de fornecerem subsídios para aumentar as informações do banco de dados como forma de contribuir na elaboração de uma tabela nacional de alimentos para suínos, também poderão possibilitar melhorias técnicas para a formulação de rações para suínos.

Experimental manipulation of termites (Isoptera, Macrotermitinae) foraging patterns in a Sahelo-Sudanese savanna: effect of litter quality

The foraging pattern of four sympatric fungus-growing termite species was followed for five months of the dry season in a semi-arid savanna (Senegal). Experimental plots were established with and without termites (exclusion with insecticide) and amended with different litter quality: Acacia leaves, millet canes, ground millet (<500 µm), Combretum wood and cattle manure. Results showed different foraging patterns between the fungus-growing species. Odontotermes nilensis, for example, rapidly developed its foraging activity on the litter. In contrast, Macrotermes subhyalinus delayed its foraging activity but, extensively collected the food after its discovery. Differences in food preference were evident between the termite species: Odonto-termes nilensis foraged preferentially on millet, canes and Acacia leaves, Macrotermes subhyalinus preferred cane and ground millet. Ancistrotermes guineensis selected the millet, and Microtermes sp. was mostly recorded foraging on pieces of dead wood. Relationships between different foraging parameters were established to assess the relative intensity of this activity over the dry season. The comparison between untreated plots and plots treated with Fipronil® (Aventis) clearly demonstrated that the exclusion of termites from part of the savanna is possible and that this possibility can be used to study their role on the soil and organic matter cycle in situ.

Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi

AbstractMillet was converted into ogi, a naturally fermented cereal product, by the traditional wet milling/wet sieving process and by fermenting millet meal and ground millet malt. Proximate chemical composition, flavanol content, vitamin A and B2 contents, energy value, protein and starch availabilities and Brabender paste viscosity of millet grain and ogi were determined. Yields of ogi ranged from 67.5 to 96.5%. Protein, ether extract, ash and crude fibre contents were reduced in ogi by 2.3–24, 3.9–25.5, 14.3–28.6 and 6.6–42.3% respectively, while the soluble carbohydrate content of the grain (68.2 ± 12 g kg−1) was retained. Flavanol content of millet (1.025 g c‐glycosylflavanol equivalent kg−1 grain) was reduced in ogi (0.643–0.872 g c‐glycosylflavanol equivalent kg−1 grain). Vitamin A content was reduced by 21.4–53.4% and vitamin B2 content was increased by 85.7–242.8% on conversion of millet into ogi. Apparent protein availability increased by 91.3–144.9% with papain digestion and by 47.6–109.5% without papain. However, changes in tryptophan (5.6%) and lysine (5.2%) were less marked, except in ogi from malt, which showed 22.2 and 20.8% increases in tryptophan and lysine contents respectively. Apparent carbohydrate availability increased (by 17–93%) but energy value generally remained the same (highest increase 3.4%) when millet was converted to ogi. Conversion of grain to ogi reduced paste viscosity.© 2002 Society of Chemical Industry

Supercritical fluid extraction of oil from millet bran

AbstractProso millet bran [Panicum miliaceum (L.)], variety Dakota White, was extracted with supercritical carbon dioxide (SC‐CO2) to yield crude oil. The effects of operating parameters (pressure, temperature, and specific solvent flow) and of features of the raw material (moisture content and particle size) on oil extraction were investigated. Complete de‐oiling of ground millet bran pellets was achieved under 300 bar at 40°C with a specific solvent flow of 2–10 h−1 within 200 to 500 min. Solvent requirements were 20–30 kg CO2/kg raw material. Composition of crude SC‐CO2 oil extracted under optimal conditions, i.e., fatty acid profile, amount of unsaponifiables, tocopherols, free fatty acids, sterols, sterol esters, waxes, hydrocarbons, and phospholipids, was compared to that of crude oil obtained by petroleum ether extraction. These two oils were similar in terms of fatty acid profile and amount of free fatty acids, unsaponifiables, peroxides, and tocopherols. They differed in respect to phospholipids (present in petroleum etherextracted oil and absent in SC‐CO2 extracted oil), metals, and waxes (lower levels in SC‐CO2 extracted oil). The effects of extraction procedures on oxidative stability of crude SC‐CO2 oil were studied. Ensuring that all pieces of the extractor in contact with the oil were in stainless steel; cleaning the separator, i.e., washing with KOH, rinsing, purging with N2 and CO2, and heating; performing a couple of extractions before the main extraction; and achieving the extraction without interruption all positively influenced the oxidative stability of the oil. Conversely, increasing CO2 purity above 99.5% had no effect. Oxidative stability of the SC‐CO2 oil extracted under these conditions was only slightly lower than that of the oil extracted with petroleum ether.

Northwestern Tanzania on a Single Shilling: Sociality, Embodiment, Valuation

The process of fermenting banana juice and ground millet into banana beer is an elaborate craft, practiced and appreciated by Haya men. As is the case in many African communities where the plenitude and desirability of beer is intimately connected with, if not indistinguishable from, the establishment and vigor of sociality itself, Haya brewers and drinkers are scrupulously attentive to the details of this often lengthy procedure (Carlson 1989; Karp 1980; Taylor 1991 ).' Many told me of their concern that jealous neighbors or sorcerers (often one and the same in Haya neighborhoods) would spoil their efforts by pouring kerosene into the frothy mixture during the night. But Haya evaluations of the fine points of the brewing process are by no means limited to anxious attempts to safeguard their valuable libations; there is, in fact, what can best be described as an aesthetic of beer production, and it is the demands of this aesthetic that dictate careful and precise technique. Haya brewers say that it takes three days to prepare olubisi (fresh) banana beer from the juice of special beer bananas fermented with ground, often roasted millet.2 The beer is stored in the dugout canoe (obwato) in which the banana juices are first extracted, and must rest overnight and then the entire next day (the second day) before being ready to serve on the following morning (the third day). Over the course of these days and nights, samples from the developing mixture are frequently tasted to scrutinize and savor the brew. It is especially important to test the beer on the second day, when the millet has begun to draw the sugars out of the banana juice but has not yet fully converted them into alcohol. This heady, oversweet concoction, having rested for one full day after being squeezed, is called omulala (the sleeper) and is highly prized drink in its own right. One man even described well-made omulala as a gift for king. But omulala is not only enjoyed for its own sake, since it is taken as critical index

Evaluation of True Metabolizable Energy for Waterfowl

True metabolizable energy (TME) bioassays of waterfowl foods typically use birds not provided with grit, and foods are fed in an intact, natural state. To determine if the use of grit-free birds provides accurate estimates of the TME of intact foods, we fed corn (Zea mays), milo (Sorghum vulgare), wild millet (Echinochloa crusgalli), and largeseed smartweed (Polygonum pensylvanicum) to giant Canada geese (Branta canadensis maxima) supplied with grit ad libitum and denied grit for the duration of TME bioassays. In a second experiment, the 4 test foods were ground and fed to grit-free geese to determine if this procedure provides results that approximate the energy extracted from intact foods by geese having access to grit. For TME bioassays of intact foods, we detected no difference in the ability of the 2 groups of geese to digest either corn (P = 0.064) or millet (P = 0.606); however, grit-free birds digested smartweed (P < 0.001) and milo (P < 0.034) more efficiently than geese supplied with grit. We attribute the results for smartweed and milo to the retention of these food items in the gizzards of grit-free geese, because birds frequently substitute hard seeds for grit when mineral particles are unavailable. In the second experiment, grit-free geese digested smartweed (P < 0.001) and milo (P = 0.037) more efficiently than geese supplied with grit and fed these 2 foods intact. Grit-free geese also digested ground millet more efficiently than geese provided with grit and fed millet intact, however, this difference was only marginally significant (P = 0.056). Corn was digested more efficiently when fed intact to geese supplied with grit, (P = 0.027), although the difference in digestive efficiency was less than 5% between these 2 treatments. Feeding birds ground food appears to overestimate TME for some foods because grinding may eliminate the fraction of food that normally passes through the digestive tract intact. We recommend researchers provide experimental birds with grit and feed foods intact for accurate estimates of TME.

Long- and short-term effects of crop residues on aluminum toxicity, phosphorus availability and growth of pearl millet in an acid sandy soil

In a long-term field experiment millet straw application (+CR) increased soil pH and base saturation and strongly improved pearl millet (Pennisetum glaucum L.) growth on acid sandy soils. Aluminum (Al) toxicity may be responsible for poor millet growth in plots without crop residues (−CR). Laboratory experiments were conducted to verify this assumption. The concentrations of labile Al (8-hydroxyquinoline, 15 sec) in equilibrium soil solutions of top soil samples from field plots were 14.0 and 0.6 μM in unfertilized samples of −CR and +CR soil, respectively. The corresponding values for labile Al in fertilized (NPK) samples were 51.8 and 11.0 μM, respectively. A short-term (14 days) incubation of −CR soil with ground millet straw (0.1% w/w) increased soil solution pH and decreased total and labile Al in the soil solution by more than 44%. In a water-culture experiment with increasing concentrations of Al (0–60 μM) pearl millet proved to be very Al-tolerant compared to cowpea, peanut and soybean. A short-term (12 days) pot experiment with the incubated soil showed that root growth of pearl millet is not restricted by Al toxicity in the acid soils from Niger, but that after millet straw incubation root growth is considerably enhanced. Phosphorus (P) concentration in the soil solution was about three times higher in +CR (1.75 μM) than in −CR (0.52 μM) top soil. Since P is the most growth-limiting nutrient in those soils, the beneficial effect of crop residues on pearl millet is likely due to improvement of P nutrition by both increase in P mobility in the soil and enhancement of root growth.

Production of amylase and cellulase: Degradation of starch and carboxymethylcellulose by extracellular enzymes from four fungal species

Four fungal species, Aspergillus terreus (SA 562), Fusarium moniliforme (SA 1190), Aspergillus carneus (SA 1326) and Phoma sorghina (SA 1397) have been screened for the production of cellulase (EC 3.2.1.4) and amylase (EC 3.2.1.1). All the species grew profusely on culture plates containing 1% ground millet, starch or carboxymethylcellulose (CMC) as the carbon source. Maximum growth was observed within about 96 h. When grown in submerged liquid culture, stationary or shaken at 20 strokes min −1, the species produced a good yield of extracellular cellulase and amylase. Differences in yield of enzymes for stationary and shaking growth were negligible. A preliminary study of the action of the crude enzymes on CMC, starch, ground millet (Pannisetum typhoidees) and acha (Digitaria exilis) is reported.

Improved brewing of millet beer – (OYOKPO) and production of single cell proteins from the spent grain

AbstractThe improved method for preparing Oyokpo a Nigerian fermented beverage from millet, and the preparation of single cell proteins from the spent grain is described. Improvement of the brew was made by controlled malting, mashing and brewing with a pure culture of Saccharomyces cerevisiae. It had a reducing sugar content of 19.73 g/100 ml before fermentation and after fermentation 5.56% alcohol, 0.58 g/100 ml titratable acidity as acetic acid, a final pH of 4.2 and consisted of a yellowish clear liquid, slightly sour. The native brew had a reducing sugar content of 7.37 g/100 ml before fermentation and after fermentation, 2.40% alcohol, 0.43 g/100 ml titratable acidity, a final pH of 3.8 and consisted of a creamy yellowish liquid with a very sour taste. Fermented spent grain gave a higher protein yield compared to unfermented or ground millet. The lipids, proteins and crude fibre were 4.94%, 11.20% and 4.33% respectively for ground millet, 12,79%, 23.77% and 19.46% respectively for unfermented spent grain and 19.61%, 47.28% and 32.09% respectively for fermented spent grain. The high protein and fibre content of the fermented spent grain points to its potential as a feed supplement for ruminants.

Winter Protein Requirements of Bobwhite Quail

was nearly as high as on the diet containing 14 per cent sardine meal, but the average live weight per bird was only 139 grams. The difference between this weight and that for the birds on Diet 11 (3% dried whey) was not statistically significant. The general rating for the diet was as high as that for Diet 11, when ground wheat replaced ground millet in the diet containing 3 per cent dried whey. Survival of birds was 5 per cent-units lower, the average live weight was about the same, and efficiency of feed utilization was higher. Using D-activated animal sterol as a source of vitamin D and yellow corn and a good grade of alfalfa leaf meal as sources of vitamin A, fish oils were omitted from the diets without causing symptons of avitaminosis. However, because of the instability of vitamin A in storage, it is advisable to include sufficient fish oil, if obtainable, in quail diets to supply at least 2,000 I. U. of vitamin A per pound of feed on a total feed basis. LITERATURE CITED