Preparation of Cass-Soya concentrate for inclusion in poultry diets (in-vitro studies)

Abstract

A study was conducted to determine the best means of processing cassava and soybeans together in a suitable proportion to produce a concentrate of good physical and nutritive quality for feeding to poultry. Samples of cassava and soybeans were subjected to six different processing techniques and mixed together in different proportions viz. 80:20, 60:40 or 50:50. The processing techniques were as follows: toasted soybeans and dried cassava chips were mixed together and ground in sample A while toasted soybeans and cassava were ground separately before mixing in sample B. Samples C and D included raw cassava and soybeans mashed together before being sun-dried or oven dried respectively. For samples E and F raw cassava and soybeans were boiled together before being sun-dried or oven-dried respectively.

Results showed that when cassava and soybeans were boiled together and dried, the product was of good physical texture as indicated by its flaky texture. Nutritive quality was also high in terms of protein and energy contents. For these samples, sun-drying was preferred to oven-drying due to the ease of the method of drying as well as the cheaper cost involved in drying. Proportions of either 50:50 or 60:40 are preferred to take advantage of both energy and protein contents of the final product.

Keywords: Cass-Soy Concentrate, Poultry Diets