Physical Quality of Multinutrient Blocks with Organic Mineral Source on Different Storage Time and Methods

Abstract

The effect of different storage time and methods of multinutrient blocks (MNB) with organic mineral source were organoleptic physically investigated. Material used were fermented rice straw, molasses, urea, clamshell, bentonite, and salt. This study used a completely randomized design (CRD) factorial design (4×3) with three replications. The first factor was the storage time (0, 2, 4, and 6 weeks) and the second factor was the methods to keep the MNB (wrapped in clear plastic, unwrapped on an open tray and unwrapped on a closed tray). Parameters observed were sensory properties (color, flavor, texture, and contamination) and moisture contents. The results showed that there was interaction among storage time and the method of keeping the MNB. Storage time significantly affected (P0.05) MNB’s contamination and texture without any effect upon color and flavor of MNB. Multinutrient blocks stored unwrapped in open places provided good results up to week four. It can be concluded that keeping the MNB wrapped in clear plastic up to six weeks showed the best physically results compared to others