Crude Fibre Values Research Articles

Nutritional and Digestibility Profile of Palm Kernel Cake (<i>Elaeis guineensis</i>) Produced in Different Regions of Tanzania

The feed depleted livestock industry gears to exploring non-conventional animal feeds. Among them is Palm kernel cake (PKC) for its potential use as animal feed hence the need for the study. PKC samples from Kigoma, Mbeya and Morogoro were collected for analysis of its nutritional composition, Van Soest fibre analysis and digestibility (invitro and in Sacco) which were done at the Tanzania veterinary Laboratory Agency (TVLA-Dar es salaam) and department of Animal, Aquaculture and Range Sciences (DAARS)- Sokoine University of Agriculture. The study found out that PKC samples from Kigoma and Mbeya had high Crude Protein and Ash (CP 19.2% and 18.1% CP) and (7.6 and 7.3% ash) but less energy (9.6 and 9.4 MJME/kgDM) and ether extract (EE 11.1% and 11.2%EE), respectively compared with those of Morogoro (12.7%CP, 5.6% Ash, 19.8% EE and 14.4 MJME/kgDM) though they had comparable Crude Fibre (CF) value (19.1-22.1). The contents of Neutral Detergent Fibre (NDF, 68.3 and 64.4%), Acid Detergent Fibre (ADF, 34.2% and 31%) for samples of Kigoma and Mbeya, were higher than those of Morogoro (48.8% NDF and 21.4% ADF) with almost similar Acid Detergent Lignin (ADL) results (6.9, 4.7 and 5.4%, respectively). Both Invitro and In Sacco digestibility were higher for samples from Mbeya (51.2 and 53.5%) respectively in comparison to samples from Kigoma (36.8 and 38.9%) and Morogoro (34.6 and 35.8%). In conclusion the study revealed a varying nutritional composition and digestibility of PKC samples collected from different regions of Tanzania which were however within the NRC recommended level hence being suitable for ruminant feeding.

NUTRITIVE EVALUATION OF SELECTED ENERGY, PROTEIN AND FIBRE FEEDSTUFFS

The study was conducted to evaluate the proximate composition of selected energy, protein (plant and animal origin) and fibre feedstuffs for poultry feeding. The feedstuffs were obtained from Muda Lawal market in Bauchi town and were cleaned, milled and screened to fine particle size of less than 250µm. All the feedstuffs were subjected to proximate analysis for the determination of dry matter, crude protein, ether extract, crude fibre and ash while nitrogen free extract and metabolizable energy were computed using mathematical relationships. The results revealed that energy sources are generally higher in metabolizable energy with values ranging from 2830.50-3359.97kcal/kg in Dauro millet and yellow maize, respectively which were however, mostly low in crude protein (8.64 vs 11.67%). Of the plant protein sources, groundnut cake contains the highest crude protein (43.21%) closely followed by full fat soya bean (41.68%). The lowest crude protein was obtained on Bambara nut (22.61%). Blood meal contains the highest protein (70.62%) followed by industrial fish meal (64.55%) and local fish meal (59.19%). For fibre feedstuff, wheat offal contained the highest crude protein (16.24%) while the lowest value of 6.49% was obtained in rice offal. Rice offal had the highest crude fibre value of 31.23%. The local maize offal and millet offal are richer in energy (2250vs2275kcal/kg). It recommended that major ingredients of feeds (energy, protein, fibre) must be analyzed for nutrients, availability and density before incorporation into poultry feeds.

Harnessing the Potential of Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) on Low-calorie Papaya (Carica papaya L.) Jam Formulation and Storage Optimization

The quality of jam is significantly impacted by the storage conditions. The present study addresses the imperative need for a nutritious and low-calorie fruit preserve by focusing on the development of an unconventional low-calorie papaya (Carica papaya L.) jam with enhanced nutritional qualities, and extended shelf-life by substituting sucrose with natural sweeteners Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) as a functional ingredient. Incorporating these natural sweeteners and functional ingredients is anticipated to improve the nutritional properties of jam while also addressing health issues linked to traditional high-sugar jams. Through a comprehensive investigation of the formulation, this research aims to elucidate the impact of stevia and chia seed on the product's nutritional value. Various low calorie papaya jam samples were formulated using nineteen different treatments. These jams were stored in pre-sterilized glass jars at ambient temperature. All nutritional aspects of these samples were assessed at two-month intervals over a period of six months. Results revealed that during the storage crude fibre value increased by (5.18 %-5.38 %) and crude fat content (0.78 %-0.82 %). Other end, moisture content dropped by (29.01 %-25.09 %), water activity (aw) (0.73-0.70), ash content (1.65 %-1.57 %), crude protein content (3.65 %-3.55 %), antioxidant activity (30.62 %-27.46 %), total flavonoid content (43.70 %-41.78 %) and total phenolic content (56.43 %-52.55 %), respectively. The nutritional evaluation depicted that the jam sample prepared with stevia @ 10gm/kg + chia seed @ 6.25%/kg + potassium metabisulphite @ 100mg/kg was considered best and demonstrated stability minimum for up to six months of storage, during which this period only minor changes observed in the nutritional characteristics and sensory ratings.

Amino acids profile and health attributes of Bambara groundnut (<i>Vigna subteranea</i> L.) and sesame (<i>Sesamum indicum</i> L.): a comparative study

Healthy seeds samples of Bambara groundnut (Vigna subteranea L.) and sesame (Sesamum indicum L.) commonly found in Nasarawa State, Nigeria were studied for comparative nutritional evaluation with respect to proximate and amino acid compositions using standard analytical techniques. The respective proximate composition values (%) for the Bambara groundnut (Vigna subteranea L.) and Sesame (Sesamum indicum L.) samples were: (10.39 and 3.53), crude protein (25.68 and 9.67), crude fat (25.67 and 3.44), ash (7.12 and 2.42) and crude fibre (10.39 and 3.53). The calculated nitrogen-free extract (NFE) was 26.10 and 71.07% respectively. The results showed that Bambara groundnut gives appreciable values of crude protein, fat and fibre which are twice the values obtained for sesame. The anti-nutritional composition phytate, for the two samples Bambara groundnut and sesame, recorded a triple digit’s values (mg/100g) of 188.74 and 186.77, tannins double digits value of 14.91 in Bambara while a single digit value of 8.91 in sesame respectively. The amino acid profile revealed that both samples contained useful quantities of most essential amino acid. Glutamic acid had the highest value in both samples 18.31 and 18.67 g/100g crude protein while cystine recorded the lowest value of 0.60 g/100g cp in Bambara and tryptophan 1.36 g/100g cp in sesame. By comparison with the FAO/WHO standards, the EAA score value of the samples based on white hen’s egg profile, showed that both samples are mostly greater than 1.0 g/100g except for Ile, Lys, Met + Cys (TSAA) and Thr in Bambara and Ile, Lys, Thr and Val in sesame which may require supplementation based on the provisional amino acid scoring pattern. The incorporation of the seeds into diets has the capacity of enhancing its health applications due to the presence of some important nutrients containing health-protecting and disease-preventing abilities.

Effects of germinated pigeon pea inclusion on the chemical composition and sensory properties of maize-based pudding

This study evaluated the effects of germinated pigeon pea addition on chemical and sensory proper-ties of maize-pigeon pea pudding. The maize grains were cleaned, dried, milled, and sieved to produce maize flour while the pigeon peas were sorted, soaked, germinated, dried, milled, and sieved to produce germinated pigeon pea flour. Maize and pigeon pea flours were prepared and combined in varying ratios (90.00:10.00, 87.50:12.50, 85.00:15.00, 90.00:10.00, 87.50:12.50, 85.00:15.00, 86.25:13.75, 88.75:11.25 and 85.00:15.00) using D-Optimal mixture design. The flour blends were investigated for their physico-chemical properties, proximate composition, minerals and anti-nutritional composition while the pudding was assessed for sensory acceptability. The water absorption capacity and titratable acidity ranged from 161.09 - 182.70% and 0.15-0.87% respectively. The range of values for moisture content, crude fat, total ash, crude fibre, crude protein and total carbohydrates were 8.48-10.34%, 9.47-11.55%, 1.07-2.17%, 1.20-2.42%, 11.96-15.56% and 61.69-67.21% respectively. Low amounts of tannin, saponin, oxalate, phytate and trypsin inhibitor were present in maize-pigeon pea flour blends. The values for potassium, calcium, magnesium, iron and zinc ranged from 61.74-71.19mg/100g, 4.92-6.56mg/100g, 11.02-12.99mg/100g, 6.82-8.93mg/100g and 2.02-4.16mg/100g respectively. Colour properties (Lightness, redness and yellowness) varied significantly. However, sensory scores showed that pudding prepared from blend of 90.00% maize and 10.00% germinated pigeon pea was most accepted by the panellists.

Characterization of the chemical composition, amino acid, and fatty acid profiles of underutilized poultry feathers

Poultry is one of the leading subsectors of animal husbandry. However, despite its socioeconomic importance, it is considered a significant contributor to environmental problems through its waste production, including feathers. Feathers are protective layers that make up the typical outer wrapping. It can be found on feathery and in some non-feathery winged creatures. In this context, this research was conducted to determine the proximate, mineral, fatty acid, and amino acid profile in poultry feathers. The proximate analysis revealed the values of ash (1.40%), moisture (6.30%), crude fiber (9.20%), protein (67.50%), crude fat (2.90%), and carbohydrate (12.70%). The mineral elements (ppm) indicated sodium (0.04), magnesium (0.03), potassium (0.04), calcium (0.06), phosphorus (0.05), manganese (0.01), iron (0.01), and zinc (0.01). The amino acid profile showed that it contained sixteen amino acids which includes important amino acids most especially all the essential amino acids except lysine. In contrast, the fatty acid profile revealed that it contained twelve fatty acids. Among these, it includes basic saturated fatty acids such as glycine and rich in unsaturated fatty acid contents. The finding indicates that poultry feathers can contribute useful nutrients, mineral elements, fatty acids, and amino acids to livestock feed for maximum utilization and rapid development, making it a good potential and sustainable material from waste to wealth.

Comparative analysis, nutritional properties, and in-vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

Comparative analysis, nutritional properties, and in-vitro gastrointestinal digestion of the antioxidant potential of roselle leaves using drying techniques

Investigation of Some Oat (Avena sativa L.) Genotypes in Terms of Grain Yield and Quality

This research was conducted to compare different agronomic characteristics of some oat (Avena sativa L.) genotypes. The research was carried out in the trial fields of Trakya Agricultural Research Institute, located in Edirne, in 2018-2020. In the experiment, 15 oat genotypes along with 5 standard varieties namely; Kırklar, Kahraman, Küçükyayla, Yeniçeri and Sebat were used. The research plan was designed according to the Randomized Complete Block Design using three replications. In the study, thousand grain weight (TGW), hectolitre weight (HW), relative feed value (RFV), metabolic energy (ME), crude fibre (CF), crude ash (CA) and dry matter digestibility (DMD) characteristics were examined. As a result of this study, all the characteristic values of oat showed significant differences in terms of years except for; DMD. Additionally, all the examined traits showed significant differences in terms of genotypes. The average mean values of TGW, HW, RFV, ME, CF, CA and DMD of examined genotypes showed variation between 24.1-43.2 g, 50.1-62.6 kg/hl, 205.0-328.3, 2.56-2.76 Mcal/kg, 7.88-13.82%, 4.35-5.83% and 73.1-78.3%, respectively. Generally, genotypes 3 and 5 took the first place in terms of grain yield, whereas the genotypes 3, 4, 6, 10 and 11 in terms of grain nutritional values. Consequently, it is concluded that the genotypes 3, 4, 6, 10 and 11 have higher values in terms of the examined traits as compared to the rest genotypes. So, these genotypes would be more suitable for oat cultivation under similar ecological conditions with the expectation of satisfactory economic benefits.

Determining the Ideal Temperature and Fermentation Duration to Enhance Crude Protein Content and Reduce Crude Fiber in Rice Bran Using Solid-State Fermentation with Aspergillus niger (USM F4)

Solid-state fermentation (SSF) offers a sustainable method for enhancing the nutritional quality of agricultural residues such as red rice bran. This study aimed to determine the optimal temperature and duration for SSF of red rice bran, focusing specifically on increasing the crude protein (CP) content and reducing the crude fiber (CF) content. SFF of rice bran with Aspergillus niger (A. niger) USM F4 was conducted over 14 consecutive days at three different temperatures (25°C, 35°C, and 45°C). A total of 63 samples of rice bran were divided into three temperature groups, each containing 21 samples. Three samples per group were collected at 48-hour intervals over the 14-day fermentation period. The fermentation process for the collected samples at 48-hour intervals was halted by oven drying at 60°C for 24 hours. The fermented products were subjected to proximate analysis for crude protein (CP), ash, ether extract (EE), and crude fiber (CF) contents using the methods outlined by the Association of Official Analytical Chemists (AOAC). The results revealed a significant effect of temperature and fermentation duration on CP, ash, EE, and CF content when compared to the unfermented rice bran kept at room temperature (25oC). The peak values of CP and the highest degradation of CF across all temperature levels were observed on day 10 while the maximum increase in ash and EE content occurred on day 8. Among the temperature conditions, the highest CP values and the lowest CF values were recorded at 35°C. Conversely, the lowest improvements in CP and CF degradation were observed at 25°C on day 10. In conclusion, the optimal conditions for SSF of rice bran with A. niger to enhance CP content and degrade CF are a temperature of 35°C and a fermentation duration of 10 days.

SENSORY AND CHEMICAL EVALUATION OF YOGHURT FORTIFIED WITH PINEAPPLE JUICE

Yoghurt is a coagulated milk product obtained by controlled fermentation of lactose in milk by the action of Lactobacillus bulgaricus and Streptococcus thermophiles. Improvement of the sensory characteristics of yoghurt has been accessed with sucrose to enhance sweetness, cream to provide smoother texture with limited information on the use of fruit juices. This study was therefore carried out to access the effect of fruit (pineapple juice) on the taste and flavor of yoghurt. Yoghurt was prepared with ripe cayenne pineapple juice incorporated at different levels; T1: 0% (Plain yoghurt), T2: 0% (2% synthetic flavour), T3: 5%, T4: 10% and T5: 15%. Yoghurt samples were analyzed for proximate and nutritional composition as well as sensory properties. Yoghurt with 15% pineapple juice had the lowest fat (5.19%) and pH (4.05) values and was significantly different (p< 0.05) from other treatments. There were significant differences (p< 0.05) in the mean values of crude protein, fats and ash of the yoghurt samples. Crude protein, fats and ash values were significantly different (p< 0.05). Crude fibre values for 5, 10 and 15% were not significantly different (p>0.05) from each other but 15% pineapple juice yoghurt had the highest crude fibre value (0.19%). There was no significant difference (P>0.05) in the mean values for odour, colour and texture of yoghurt samples while 15% pineapple juice yoghurt had the highest score for taste (5.10). Graded levels of pineapple juice had an impact on the proximate and nutritional compositions, and also the sensory properties of yoghurt.

Nutritive and organoleptic evaluation of the African catfish (<i>Clarias gariepinus</i>) smoked with briquette and charcoal

Smoking is a preservation method which improves the nutritional value and organoleptic properties of fish. However, consumers are becoming more aware of possible hazards and detrimental health impacts arising from food they consume and are more demanding in respect of freshness, freedom from pollutant and other intrinsic qualities of smoked fish. The nutritive and organoleptic qualities of African Catfish smoked using charcoal and briquette as energy source were assessed. Sensory evaluation was conducted on tenderness, taste, juiceness, texture, colour and overall acceptability of the smoked fish samples based on 9-point Hedonic scale. Proximate and nutritive value of the smoked fish was also determined using standard methods. Data collected were analyzed using descriptive statistics. The mean value of crude protein, ash, ether extract, crude fibre and moisture content were 74.02±10.70, 4.53±1.20, 8.08±0.63, 8.08±0.63, 0.08±0.05 and 6.92±0.97 respectively for charcoal smoked fish samples and 76.86±2.95, 4.73±0.15, 8.08±0.33, 0.07±0.03 and 6.31±0.80 for briquette. The mean overall acceptability was also higher in charcoal (7.85±0.89) than briquette (7.72±0.52). T-test however showed that there was no significant difference (p>0.05) in the overall acceptability between charcoal and briquette. In conclusion, briquette produce good quality smoked fish just like charcoal.

FEED POTENTIALS AND EFFECT OF SOUR SOP (Annona muricata) LEAF MEAL ON GROWTH PERFORMANCE OF WEST AFRICAN DWARF GOAT

A 63 day study was conducted to evaluate the feed potentials and effect of Sour sop (Annona muricata) leaf meal (AMLM) on growth performance of West African Dwarf (WAD) weaner goats. Chemical analysis of Annona muricata leaf meal showed high values of metabolisable energy, dry matter, ash, and crude fiber of 2563.5Kcal/Kg, 93.91%, 10.62% and 16.20% respectively, a relatively high level of nitrogen free extract (42.39) and crude protein (20.41) which indicates that Annona muricata is suitable for feeding ruminants. Nine (9) WAD goats were grouped into three and assigned three diets containing 0%, 10%, and 20% Annona leaf meal. Formulated feeds were offered at 3% of body weight in the morning and Gmelina leaves later in the day. Feed intake was recorded daily while weight gain was weekly. At the end of the study, weight gain, feed intake and feed conversion ratio were determined, results showed that feed intake was significantly higher in group 1(0%AMLM) and lower in group 3(20%AMLM). However, no significant (P>0.05) differences were observed among the groups on weight gain and feed conversion ratio proving that the diet treatment had no significant effect on the goats. Therefore, Annona muricata leaf meal can be used in goat's, diets without compromising performance.

ВЛИЯНИЕ ФУЛЬВОКИСЛОТЫ НА УСВОЕНИЕ ПИТАТЕЛЬНЫХ ВЕЩЕСТВ РАЦИОНА И ПРОДУКТИВНОСТЬ МОЛОДНЯКА КРС

The aim of research is to study the effect of fulvic acid on the absorption of nutrients in the diet and the productivity of young cattle. Feed additives based on humic substances (humic and fulvic acids) with high biological activity may be promising. The studies were conducted on the farm of the agricultural cooperative Imeni Ilyicha in the Novgorod Region on young Holstein cattle aged 6–7 months. Three groups of animals were formed (n = 10): a control group consuming the basic diet (BD), the first experimental group – BD + 5 ml of fulvic acid, the second experimental group – BD + 10 ml of fulvic acid. It was found that the introduction of 5 ml of fulvic acid into the diet of young cattle had a positive effect on the digestibility of all the nutrients studied. Thus, the dry matter, crude protein and crude fiber values in the first experimental group exceeded the similar values in the control group by 1.9 %, 5.4 and 5.8 %, respectively. The digestibility coefficients of crude fat, NFE and organic matter in the animals of the first experimental group also exceeded the control values by 3.9 %, 2.4 and 3.6 %. The increase in the mass fraction of fulvic acid did not lead to a further increase in the digestibility coefficient values, on the contrary, in relation to the first experimental group, they decreased in all indicators. The average daily gain in the control group was 570 g, in the first experimental group – 887, in the second experimental group – 854 g, this also showed that an increase in the dosage of the feed additive is inappropriate and leads to a decrease in the payment for the feed in weight gain.

Comparative Analysis of the Nutrient and Anti-Nutrient Compositions of Five Different African Eggplants.

Five distinct African eggplants were used in the study to determine their nutritional and anti-nutrient contents which include: Solanum aethiopica, Solanum gilo, Solanum inacnum, Solanum macrocarpon and Solanum melomgena. These analyses were carried using standard methods. The result indicated that S. inacnum has the highest proximate composition with calorific value of 306.45 kcal, S. gilo recorded the lowest carbohydrate value (9.28%). S. aethiopica, had the lowest proximate values but recorded the most value of crude fibre (22.00 ± 0.02%). S. macrocarpon has a low crude protein of 10.47% and a higher carbohydrate of 40.74 while S. melomgena has the highest carbohydrate and moisture of 42.98 and 84.58% respectively. There is no significant difference (p≤0.5) between the values obtained for all the minerals, in all the eggplants. The anti-nutrient analysis showed that S. gilo has the highest oxalate (6.01 ± 0.02mg/g). S. macrocarpon has a lower saponin (14.05 ± 0.02), hydrocyanic acid (4.34 ± 0.02) and phenol (1.45 ± 0.0l). S. melongena has the lowest tannin of 1.01 ± 0.01 but has the highest nitrate of 1.03 ± 0.01 µg/g. This shows that the eggplant, S. incanum, has the highest nutrient composition and can be eaten regularly for health benefits.

Effects of foaming agent types and ratio with red flesh pitaya puree on physicochemical properties of foam-mat dried powder

Red flesh pitaya (Hylocereus sp.) is a highly perishable fruit with a high content of bioactive compound. It has short shelf life due to high moisture content and water activity. In this study, red flesh pitaya (RFP) powder was produced via foam mat drying method (FMD) with egg albumen (EA) and whey protein isolate (WPI) as the foaming agents. This study aimed to investigate the effect of foaming agent types and its ratio with RFP puree on physicochemical properties of foam-mat dried RFP powder. RFP fruit was incorporated and foamed with EA and WPI at 0 %, 5 %, 15 % and 30 % w/w concentrations. The foam was dried at 65 ?C for 5 hours. The powders were analysed for its moisture content, water activity, solubility, density, colour, fiber and total soluble solid (TSS). Decreasing the puree concentration from 85% to 55% while increasing the concentration of foaming agents (0% to 30%) has decreased the value of moisture content, water activity, crude fiber and colour properties. Meanwhile, the solubility, density and TSS of the foam-mat dried RFP powder was increased with increasing the concentration of both foaming agents (decreasing the ratio of RFP puree) used. The quality of powder foamed with WPI has produced the lowest in moisture content (2.86 %) and water activity (0.18), high in solubility (71.03 %), densities (0.56 g/cm3 and 0.84 g/cm3) and high in TSS (9.61). Meanwhile, the quality of samples foamed with 5% EA and 80% of RDF puree observed high in fiber content (3.38 %) and mostly retains the colour properties. FMD technique may be applied as the preservation technique of fruit powder as it has produced the powder with low moisture content and good colour properties within a short time and is more economical.

Freeze-dried pulp and peel from pitahaya (Selenicereus undatus): physicochemical properties and potential source of fructooligosaccharides

The pitahaya Selenicereus undatus is a fruit widely consumed in the Yucatan Peninsula in Mexico, and its cultivation is promising due to its adaptability to adverse climatic conditions, its nutritional quality, and its bioactive compounds. The objective of this work was to determine the physical parameters of the fresh fruit (weights and diameters) and chemical parameters of the pulp (stored at -18 ºC) of pitahaya grown in two locations in the state of Yucatán, as well as to estimate the yield of fructooligosaccharides (FOS) present in freeze-dried pulp and peel flour, using the solid/liquid extraction method. Six physicochemical and six proximal descriptors (in freeze-dried pulp and peel), which were statistically compared using the t-student test, were quantified. The fruits had an average weight of 534.81 and 520.36 g for the pitahaya grown in Kinchil and Yobain, respectively. The peel weight of the fruit from Kinchil was significantly (p < 0.05) higher. The pulp represented between 67 – 72 % of the weight of the fruits. The physicochemical analysis of the fruit pulp indicated that the average total soluble solids/titratable acidity (TSS/TA) ratio was 20.5, and the pH was 3.29. The proximal analysis expressed on a dry basis (% d.b.) showed average values for the pulp of 4.80 % ash, 0.47 % crude fat, 10.42 % crude fiber, and 6.92 % protein; while for the peel 14.20 % ash, 1.39 % crude fat, 22.22 % crude fiber, and 5.31 % protein. The values of crude fiber and total carbohydrates in the peel, as well as the crude fat content in the pulp, were different (p < 0.05) between the locations. The estimated extraction yield of FOS with water was 86.49 g/kg for the freeze-dried pulp and 17.64 g/kg for the freeze-dried peel flour. This fruit exhibited good nutritional properties, and the freeze-dried flour from its peel could be used as supplement rich in dietary fiber and, together with the freeze-dried pulp, could be added to products such as juices, yogurt, and jams, among others, with a potential prebiotic effect due to its fructooligosaccharides content.

Proximate Composition and Phytochemical Analysis of Malaysian Liberica sp. Coffee Bean and Its Pulp

Arabica, Robusta, and Liberica are the three main coffee species cultivated globally. Liberica coffee is a minor species, accounting for less than 1% of global cultivation. Due to favorable climatic conditions in Malaysia, Liberica coffee dominates coffee production, accounting for 73%, while Robusta makes up the remaining 27%. Nevertheless, the substantial coffee production resulted in approximately 15 million tons of discarded skin and pulp, contributing to environmental pollution. This study was conducted due to insufficient information and research on the proximate composition and phytochemical compounds of the coffee bean and pulp from Liberica sp. This study aims to determine the proximate composition of coffee beans and pulp extracts from Liberica sp. and to identify the phytochemical composition using liquid chromatography-mass spectrometry (LC-MS) analysis. The nutritional values of carbohydrates, protein, crude fiber, crude fat, and ash were obtained using proximate analysis. Coffee beans exhibited the highest value for crude protein (11.96%) and crude fiber (11.83%), whereas coffee pulp has the highest significant value for moisture content (68.81%) and ash (7.31%). LC-MS analysis shows emmotin A and deoxymiroestrol were the major phytochemical compounds. These findings contribute to understanding the nutritional value and phytochemical compounds of coffee beans and pulp from Liberica sp. that may contribute to sustainable waste management and other applications in the food and beverage industry.

Impact of dietary supplementation of Rhamnus prinoides leaf extract on the growth performance, nutrient retention and intestinal microbial count of “japanese quails”

This research was carried out to investigate the impact of dietary supplementation of Rhamnus prinoides leaf extract (RPL) on the growth performance, nutrient retention and intestinal microbial count of “japanese quails”. 300-2 weeks old “japanese quails” were allocated sixty birds per group and group treatment had four replicates (15 quails per replicate). Corn-soya meal (basal diet) was formulated according to the nutritional needs of birds (NRC, 1994). Quails in group 1(G1) was fed basal diet with no R. prinoides leaf extract, G2, G3, G4 and G5 were fed basal diet with 0.2 mL, 0.4 mL, 0.6 mL and 0.8 mL respectively. Result on the bioactive components in RPL revealed the presence of 15 bioactive compounds with pharmacological properties. Outcome on average daily weight gain showed that G3 (3.20 g), G4 (3.23 g) and G5 (3.24 g) were higher (P < 0.05) relative to G2 (3.06 g) and G1 (2.21 g). These groups also had a better feed conversion ratio (G3, G4 and G5). Average daily feed intake which varied from 703.81-708.33 g were not significantly (P > 0.05) different among the group. Mortality was recorded only among quails in group 1 (2.0%) (P < 0.05). Dry matter, crude protein, ether extract and nitrogen free extracts which varied from 70.12-86.57%, 58.70-68.91% and 50.62-66.05% were higher (P < 0.05) in G3, G4 and G5, intermediate in G2 and lowest in G1. Conversely, crude fibre values were higher in G1 relative to the other groups. Population of Escherichia coli, Salmonella sp. and Staphylococcus sp. count in the gut were lower in G2, G3, G4 and G5 relative to G1 while Lactobacillus sp. count were lowest in G1 (P < 0.05). It was concluded that RPL can be feed to quails up to 0.8 mL/L without causing any negative effect on the growth performance and health status of birds.

CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME

Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.

PERFORMANCE AND DIGESTIBILITY RESPONSE BY RABBITS FED DIETS CONTAINING COWPEA HAULMS (Vigna unguiculata) REPLACING RICE OFFAL AT GRADED LEVELS

An 84-day feeding trial was conducted with weaner rabbits to investigate the feeding value of cowpea haulms (Vigna unguiculata) on growth performance and nutrients digestibility. Thirtysix (36) weaner rabbits with initial live weight range of 427.33 – 474.50g were randomly allocated to six (6) dietary treatments and each treatments replicated six (6) times in a complete randomized design. Each treatment was made up of three (3) males and three (3) females with each as a replicate. The rabbits were fed diets with cowpea haulms replacing rice offal at 0%, 20%, 40%, 60%, 80%, and 100% levels according to treatments T1, T2, T3, T4, T5, and T6 respectively and T1 with 0% cowpea haulms as the control diet. The result of proximate composition and energy values of experimental diets revealed a crude protein value of 16.62% for T2 less than a similar value of 17.50% for T3, T4, T6 and T1 and T5 with a value of 18.38%. Crude fibre values ranged 12.43 to 21.00% increased across T1 –T6 as cowpea haulms (CH) level increased in the diet. Ether extract however decreased from T1 –T6 with increase in the level of CH with moisture following no particular trend. Ash was seen to decrease with increase in the diet CH, dry matter values 89.91% (T1) to 91.77% (T5) and NFE values 56.28 (T1) to 62.82 (T4) were in no particular trend. Also, ME values 3139.59 (T4) to 2731.32% (T1) did not follow a definite trend among the experimental treatments. The final weight (FW) was shown to decrease across the treatments with T1 having the highest final weight. T4 and T6 had the similar final weights. The nutrient digestibility across the six treatments revealed significant (P0.05) different. With these results from this study, it was concluded that, the bulky wastage of cowpea haulms after the seed harvest could be reduced by replacing rice offal with cowpea haulms in rabbit diets as a major crude fibre source. Cowpea haulms had no negative effects on the general growth performance of rabbits. Therefore, it is safe for farmers and feed manufacturers to include cowpea haulms to replace 100% of rice offal as a major source of crude fibre in rabbit diets.