Formulation and Development of a Feed Stock Code-Named Musarpoms from Locally-Derived Non-Conventional Feed-Stuffs for Animal Production

Plantain peels and palm oil mill slurry are discarded as waste from the processing industry in our locality, which accumulates and thereby constituting menace to the environment. The current rising cost of grains and concentrates used in the production of livestock feeds, has led to the alternative use of non-conventional feed stuffs such as ripe plantain peels and palm oil mill slurry, amongst others. The objective of this study was to formulate and develop a feed stock from locally derived non-conventional feed stuffs for animal feeds production code-named MUSARPOMS using appropriate standard technique. The major ingredient for MUSARPOMS is ripe plantain peels and palm oil mill slurry. The results revealed that MSP25% recorded highest crude protein (CP) value of 22.17 %, it was not significantly (P>0.05) different from the CP values (20.42 %) obtained from MSP50% but significantly (P<0.05) different from MSP75% value of 19.25 %. The crude fibre (CF) values were not significantly (P >0.05) different among the different grades. Ash and NFE values differ significantly amongst treatment. MSP75% recorded highest Ash and NFE value of 8.28 % and 515.60 % respectively. It was observed that the reducing levels of MUSARPOMS fermented mixture grade formulations, resulted in proportional increase in the crude protein of the emerging ingredients. 25% MUSARPOMS grade had a higher crude protein value of 22.17 % compare to 50% MUSARPOMS value of 20.42 and 75% MUSARPOMS value of 19.25 % and far above the 10.69 % of the plantain peels

Fungi Associated with the Postharvest Fungal Deterioration of Shea Nuts and Kernels

Abstract The preliminary investigation into the postharvest fungal deterioration of Shea nuts and kernels with the aim to investigate and assess the impact of the fungi on the postharvest deterioration of Shea nuts and stored Shea kernels revealed four types of postharvest deterioration which are nut cracks, kernels discoloration, nuts discoloration and kernel deterioration. The major causes of the postharvest deterioration of Shea nuts are mainly as a result of cracks in the nut, insect's larvae and microorganisms. The microorganisms isolated from the postharvest fungal deterioration of Shea kernels using the serial plate dilution techniques, revealed the presence of four genera of microorganisms such as Aspergillus, Mucor Phoma and Fusarium spp while two genera of microorganisms namely Aspergillus and Xylaria were isolated from the Shea kernels and nuts respectively. The prevalence of these fungi on the deteriorated Shea kernels was as a result of favourable pH of between 5.8 and 6.0 and moisture content of between 4.76% and 10%. The possible source of these microbial contaminants on the Shea nuts and kernels was through cracks in the Shea nuts, insect's larvae, contaminants from the environment and storage conditions. The results of the pathogenicity test with these isolates showed that Aspergillus niger, A. flavus and A. persii were more pathogenic on the Shea kernels than the other isolates. These pathogens caused loss of viability of Shea nuts, tainting, colour deterioration and rot of the kernels which could result in poor quality of the processed Shea butter. Due to the economic importance of the Shea nut and kernels which include it uses for Shea butter and Shea oil production, it is important to development an appropriate cost effective techniques for storing the Shea kernels against postharvest fungal deterioration so as to harness its full economic benefits