EFFECT OF STORAGE PERIOD ON CHEMICAL COMPOSITION OF SOME LOCALLY PRESERVED FORAGES IN THE SEMI-ARID ZONE OF SOKOTO STATE, NIGERIA

Authors

  • Suleiman, A. National Animal Production Research Institute, Ahmadu Bello University, Zaria.
  • Malami, B. S.
  • Amodu, J. T.
  • Ishiaku, Y. M
  • Yusuf, M.
  • Salisu, M. D.
  • Sani, R. T.
  • Wunti, Z. M.

Keywords:

Chemical composition, Cowpea, Forages, Groundnut, Sorghum, Preservation.

Abstract

The study was conducted in six (6) weeks to determine the chemical composition of four locally dried preserved forages and their chemical changes over time. The sourced forages were dried and replicated four (4) times and each preserved under local method of preservation. There were sixteen (16) replicates in all. The forages used were cowpea haulms, cowpea husk (Vigna unguiculata), groundnut haulms (Arachis hypogaea) and Sorghum bicolor panicles. Nutrient components of each was determined using proximate analysis. The data obtained were statistically analyzed using SPSS computer analytical package. The results showed that, there were significant differences (P<0.05) in their nutrient components. Cowpea haulms contained 6.7% moisture, 5% ash, 7.5% crude protein, 4.2% ether extract, 37.9% crude fibre and 45.5% nitrogen-free extract. Cowpea husk contained 7.3% moisture, 9.2% ash, 5.1% crude protein, 3% ether extract, 27.5% crude fibre and 55.2% nitrogen free extract. Groundnut haulms contained 6.3% moisture, 7.3 ash, 5.3% crude protein, 4.5% ether extract, 27.9% crude fibre and 54.9% nitrogen free extract. Sorghum panicle also, contained 6.9% moisture, 2.2% Ash, 4.3% crude protein, 2.6% ether extract, 12.7% crude fibre and 78.3% nitrogen free extract. The results also showed similar changes (P<0.05) in the nutrient contents of all the forage species within time of preservation.

Author Biography

Suleiman, A., National Animal Production Research Institute, Ahmadu Bello University, Zaria.




Published

2017-06-30