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Articles by A.A. Akingbade
Total Records ( 3 ) for A.A. Akingbade
  G.O. Tona , V.O. Asaolu , O.A. Amao and A.A. Akingbade
  This study was carried out to investigate the chemical composition and the 24 h in vitro fermentation characteristics of various levels of Moringa oleifera leaf meal supplementation, sole or combined with other feed ingredients for ruminants. Moringa oleifera Leaf meal (MOL), dried cassava peels, palm kernel cake, bone meal and salt were milled and stored separately and then mixed together at different levels. The levels of inclusions were; D1 (0% MOL), D2 (5% MOL), D3 (10% MOL), D4 (15% MOL) and D5 (100% MOL = test ingredient). The potential gas production ranged from 26.00-37.00 mL/200 mg DM. Highest p<0.05 potential gas production were obtained with both treatments D1 and D3 while D5 recorded the lowest value. The ME was highest in D1 (8.05 MJ kg-1 DM) and lowest for both D2 (6.90 MJ kg-1 DM) and D5 (6.82 MJ kg-1 DM) which were similar. The percentage OMD was highest (p<0.05) in D1 (61.42%) and lowest in both D2 (46.22%) and D5 (46.81%) which did not differ (p>0.05). The values for SCFA were highest (p<0.05) for both D1 and D3 (0.82 μmol) and lowest for D5 (0.56 μmol). The diet (D1-0% MOL) without the inclusion of Moringa oleifera leaf meal had the highest values of in vitro gas production parameter measurements, including the ME, OMD and SCFA as compared to the other diets with Moringa oleifera leaf meal inclusions. The best level of Moringa oleifera leaf meal inclusion in the diets was 10% (D3-10% MOL) while the sole Moringa oleifera leaf meal diet (D5-100% MOL) recorded the lowest in vitro gas production parameter values. This study, thus demonstrated that Moringa oleifera leaf meal when fed in combination with conventional concentrate ingredients could enhance its utilization as feed for ruminants.
  A.A. Akingbade , F.G. Sodeinde , C.O. Olaniyi , T.S. Oyetayo , O.R. Fadare and A.O. Rabiu
  The study examines the proximate and mineral elements constituents of water soaked Jack Bean (Carnavalia ensiformis) seeds. The seeds were subjected to four treatments which comprised: 24 hrs, 48 hrs, 72 hrs and 96 hrs soaking in cold water with each treatment made up of three replicates. After the expiration of each soaking period, the water was discarded, sun-dried for 7 days and thereafter milled to pass through 1 mm sieve and subjected to laboratory analysis. The study revealed the following: dry matter increased after 96 hrs of soaking. Crude protein (CP) however decreased in value from 21% to 17%. Soaking for 48 hrs led to a reduction in the crude fibre (CF) content of seeds. Prolonged soaking period of 96 hrs increased the ether extract (EE) level. However, total ash content was reduced in seeds soaked for 96 hrs soaking. Soaking for 96 hrs increased Mg, Fe and Cu contents but Zn content recorded a decrease. Differences between treatments for all the parameters considered in the study were significant (P < 0.01).
  A.A. Akingbade , F.G. Sodeinde , C.O. Olaniy , O.S. Oyetayo , O.R. Fadare and A.O. Rabiu
  The study examines the proximate and mineral composition of Carnavalia ensiformis seeds subjected to varying periods of boiling in water. There were four treatments, which comprised: 1 hr, 2 hrs, 3 hrs and 4 hrs water boiling. Each treatment was made up of three replicates. After the expiration of each boiling period, the water was discarded, sun-dried for 7 days and thereafter milled to pass through 1 mm sieve and subjected to laboratory analysis. The study revealed the following: Dry matter did not differ significantly, P < 0.01, across treatments. Crude protein recorded for the 4 hrs boiling had a higher value of 21%. Highest crude fibre was recorded for the 2 hrs boiling. Ether extract decreased in value up to the 3 hrs treatment time but later increased in seeds boiled for 4 hrs. Ash content decreased from 4% in the raw seeds to 2% after boiling for 2 hrs but later increased to 4% in seeds subjected to 4 hrs boiling. Magnesium level increased to 20% in seeds boiled for 3 hrs but zinc level decreased from 0.73% in the raw seeds to 0.42% in seeds subjected to 4 hrs of boiling. Iron content recorded a decrease at 3 hrs of boiling but boiling for 4 hrs recorded an increase while copper content recorded an increase in seeds boiled for 3 hrs. The results revealed that subjecting seeds of Canavalia ensiformis to 4 hrs boiling in water led to a release more nutrients in improve form.
 
 
 
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