IDEAS home Printed from https://ideas.repec.org/a/bjc/journl/v9y2022i2p119-122.html
   My bibliography  Save this article

Effect of Ensiling Period on the Proximate Composition and Hydrogen Cyanide Content of Ensiled Wet Cassava Peels Meal

Author

Listed:
  • Emenike H.I.

    (Advanced Unmanned Aerial Vehicle laboratory Uburu. Ebony State, Nigeria)

  • Emenalom O.O.

    (Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria)

  • Ogbuewu I.P

    (Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria)

  • Aladi N.O

    (Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria)

  • Okehie N.U.

    (Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria)

Abstract

Cassava peel is an agro-waste product produced in the processing of whole cassava roots into different food and industrial products in Nigeria. The use of cassava peel as feed for non- ruminant animals is limited by its high crude fibre and hydrocyanic acid contents but low protein content. To improve its nutritional potential as energy source, an experiment was conducted to examine the effect of ensiling periods on the proximate compositions and hydrogen cyanide contents of wet cassava peel meals. Wet cassava peels were ground into meal using an attrition mill and divided into 4 batches. The first batch was sundried immediately after grinding while the second, third and fourth batches were sundried after ensiling in black polythene bags kept under room temperature for 7, 14 and 21 days, respectively. Ensiling significantly (p

Suggested Citation

  • Emenike H.I. & Emenalom O.O. & Ogbuewu I.P & Aladi N.O & Okehie N.U., 2022. "Effect of Ensiling Period on the Proximate Composition and Hydrogen Cyanide Content of Ensiled Wet Cassava Peels Meal," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 9(2), pages 119-122, February.
    • Handle: RePEc:bjc:journl:v:9:y:2022:i:2:p:119-122
    as

    Download full text from publisher

    File URL: https://www.rsisinternational.org/journals/ijrsi/digital-library/volume-9-issue-2/119-122.pdf
    Download Restriction: no
    File URL: https://www.rsisinternational.org/virtual-library/papers/effect-of-ensiling-period-on-the-proximate-composition-and-hydrogen-cyanide-content-of-ensiled-wet-cassava-peels-meal/
    Download Restriction: no
    ---><---

    More about this item

    Statistics

    Access and download statistics

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:bjc:journl:v:9:y:2022:i:2:p:119-122. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Dr. Renu Malsaria (email available below). General contact details of provider: https://rsisinternational.org/journals/ijrsi/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.