COMPOSITION OF CASSAVA (Manihot spp.) PEELS FERMENTED WITH BOVINE RUMEN LIQUOR AND DIFFERENT NITRO..

The goal of this work was to enrich cassava peels in a solid state fermentation with rumen fluid and various nitrogenous sources, as well as to assess the nutritional potential of fermented cassava peels. Fresh cassava peels were washed, sun-dried, crushed, and mixed in airtight polythene bags with various nitrogenous (N) sources (layer-waste, rabbit-waste) at rates of 0, 50, and 100 g/kg. For fermentation periods of 0, 72, and 144 hours, the contents of each polythene bag were sprayed with 250 ml of rumen filtrate and sealed airtight. After that, the fermented samples were sun-dried and examined. The crude protein value of cassava peels grew by 29.6% and 39.8% as the N-source levels climbed from 0 g kg-1 to 50 and 100 g kg-1, respectively, and by 13.5 percent and 18.7% as the fermentation period extended from 0 to 72 and 144 hours, respectively. The crude fibre (CF) value was significantly affected by the level of N-sources (P.001), fermentation period (P.001), and their interactions (P.001), with the CF value decreasing by 22.7 percent and 37.3 percent as the level of N-sources increased from 0 to 50 to 100 g kg-1, respectively, and by 10.4 percent and 11.2 percent as the fermentation period (FP) increased from 0 to 72 hours and 144 hours. As the levels of N-sources and FP increased, the values of HCN and phytate dropped (P.001). While the phy:Zn molar ratio and [Ca][Phy]:[Zn] declined as N-sources and FP levels increased, the Ca:Phy molar ratio increased (P.001) when N-sources and FP levels increased. Ca and Zn bioavailability is supported by Phy:Zn, Ca:phy, and [Ca][Phy]:[Zn] values.

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