Main Article Content
Nutritional potentials of differently processed cassava peels and blood meal as livestock feed ingredients
Abstract
Two unconventional feed ingredients (cassava peels and whole bovine blood) were processed and the effect of such processing on their chemical compositions was examined. Cassava peels from the sweet
variety TMS 30572 were subjected to 3 different processing methods namely ash treatment (ATD), parboiling (PAB) and sun-drying (SUD). Fresh bovine blood was also processed using on-farm method. The parboiled cassava peels had lowest cyanide content followed by the ash treated peels. The sun-dried peels had the highest amount of residual cyanide indicating that it was the least effective method of reducing cyanide content. Parboiling (PAB) was the most effective in reducing the cyanide
content of cassava peel. Treatment methods significantly (P<0.05) affected the peel thickness, weight and cost /kg. However the proximate compositions of the products for all the three processing methods
were similar. The proximate composition of the processed blood meal was comparable with the commercially sold ones. Since the quality of the end product is usually guaranteed and prices lower if processed directly by
farmers, it is concluded that farmers should process these non-conventional feed ingredients on their own especially now that quality is sacrificed for quantity by the suppliers of most feed ingredients.
Adulteration seems the order of the day with the unbearable consequences on the end user (Livestock) thus resulting in low or no productivity. Ultimately, farmers are forced out of profitable ventures with a
negative effect on the availability of animal protein to the populace.
variety TMS 30572 were subjected to 3 different processing methods namely ash treatment (ATD), parboiling (PAB) and sun-drying (SUD). Fresh bovine blood was also processed using on-farm method. The parboiled cassava peels had lowest cyanide content followed by the ash treated peels. The sun-dried peels had the highest amount of residual cyanide indicating that it was the least effective method of reducing cyanide content. Parboiling (PAB) was the most effective in reducing the cyanide
content of cassava peel. Treatment methods significantly (P<0.05) affected the peel thickness, weight and cost /kg. However the proximate compositions of the products for all the three processing methods
were similar. The proximate composition of the processed blood meal was comparable with the commercially sold ones. Since the quality of the end product is usually guaranteed and prices lower if processed directly by
farmers, it is concluded that farmers should process these non-conventional feed ingredients on their own especially now that quality is sacrificed for quantity by the suppliers of most feed ingredients.
Adulteration seems the order of the day with the unbearable consequences on the end user (Livestock) thus resulting in low or no productivity. Ultimately, farmers are forced out of profitable ventures with a
negative effect on the availability of animal protein to the populace.
