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

The purpose of this research was to enrich cassava peels in a solid state fermentation with rumen liquor and various nitrogenous sources, as well as to assess the nutritional potential of the fermented cassava peels. Fresh cassava peels were washed, sun-dried, crushed, and combined in airtight polythene bags with various nitrogenous (N) sources (layer-waste, rabbit-waste) at rates of 0, 50, and 100 g/kg. Each polythene bag's contents were sprayed with 250 mL rumen filtrate and sealed for fermentation durations of 0, 72, and 144 hours. After that, the fermented samples were sun-dried and examined. As the amounts of N-sources rose from 0 g kg-1 to 50 and 100 g kg-1, the crude protein value of cassava peels increased by 29.6% and 39.8%, respectively. As the fermentation duration extended from 0 to 72 and 144 hours, 13.5 percent and 18.7 percent increases were detected. The crude fibre (CF) value decreased 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, while it decreased by 10.4 percent and 11.2 percent as the fermentation period (FP) increased from 0 to 72 hours and 144 hours, respectively. HCN and phytate levels consistently reduced when N-sources and FP levels increased (P.001). With higher amounts of N-sources and FP, the phy:Zn molar ratio and [Ca][Phy]:[Zn] declined, while the Ca:Phy molar ratio rose.

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