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Articles by C.O. Okparaocha
Total Records ( 1 ) for C.O. Okparaocha
  I.C. Okoli , C.O. Okparaocha , C.E. Chinweze and A.B.I. Udedibie
  Several processing methods have been used to reduce the cyanogenic glycoside content of cassava used in animal feeding, resulting in wide variations in the physicochemical and hydrogen cyanide (HCN) contents of available processed cassava products. This study evaluated the physicochemical and HCN contents of three differently processed cassava products used for feeding poultry in Nigeria. The three products were designated Abi (AB), Nali (NB) and Local (LB) brands. They were analyzed for their physical properties Bulk Density (BD), Water Holding Capacity (WHC) and specific gravity (SP); chemical properties Moisture Content (MC), Crude Protein (CP), Crude Fiber (CF), Ether Extract (EE) Ash Content (AC), Nitrogen Free Extract (NFE) and Metabolizable Energy (ME) and hydrogen cyanide contents. The LB and AB had significantly higher (p<0.05) WHC than NB while LB had the lowest BD and SG which were again significantly different from those of AB and NB (p<0.05), indicating significantly higher insoluble Non Starch Polysaccharides (NSP) or indigestible fiber in LB. The AB and LB were similar in their CF, AC and NFE values (p>0.05) which were significantly different from the NB values (p<0.05). The significantly higher CF (5.5%) in NB is chiefly soluble NSP as shown by the low WHC of the brand. The NB recorded very high HCN value (100-200 ppm), while the LB and AB had 5-15 ppm, indicating value in poultry feeding. Comparatively, NB, which is an oven toasted product, recorded superior physicochemical values, while the AB and LB gave more desirable HCN values. The Nali and Abi processing methods could be combined to produce a superior cassava product for the feeding of poultry in Nigeria.
 
 
 
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