Effect of different additives on nutrient parameter and palatability of ensiled water hyacinth (Eichhornia crassipes)

Netra Prasad Pokharel, Keshav Dhakal, Pravin Panth, Rajan Koirala — Wed, 05 Jun 2024 00:00:00 +0000

Water hyacinth, Eichhornia crassipes, is an invasive aquatic weed that covers major water bodies in Nepal, and its silage has great potential to be used as ruminant’s feed. An experiment was conducted with an aim to explore its ensiling attributes along with palatability test for cattle was conducted at Institute of Agriculture and Animal Science, Rupandehi in a completely randomized experimental design with three replications. The quality and palatability of water hyacinth silage prepared with additives such as rice straw, molasses, wheat flour, and rice bran were assessed. The treatments included: water hyacinth with rice straw(T1); water hyacinth with rice straw and rice bran(T2); water hyacinth with rice straw and wheat flour(T3); water hyacinth with rice straw and molasses(T4); water hyacinth with rice straw, wheat flour and molasses(T5); water hyacinth with rice straw, wheat flour and rice bran(T6) and water hyacinth with rice straw, wheat flour, molasses and rice bran(T7). The results showed, crude protein (CP), crude fiber (CF), ether extract (EE), total ash (TA), pH, and palatability had significant differences across all treatments (p<0.05). CP (15.13) and CF (23.73) were found to be highest under control whereas rice straw, wheat flour and rice bran had the highest EE (12.74), TA (15.13), pH (3.87), palatability (100%), and considerably high CP (12.40) and CF (19.75). Hence, silage of water hyacinth with rice straw, wheat flour, and rice bran has high nutrient content, palatability and can be used as a feed alternative to solve the problem of feed scarcity.

Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk

Chinasa Okorie, Gregory Ikechukwu Onwuka, Nneoma Elechi Obasi — Mon, 05 Aug 2024 00:00:00 +0000

Nowadays, beverages are not just considered as thirst quenchers; specific functionality is the major ingredient expected in beverages, which has becomes a lifestyle. In recent years, these initiations have led to newly developed products in the beverages sector. Companies are learning the consumption styles of various individuals and making novel beverages through blends of milk and energy drinks. Tigernut milk is among the most valued plant-based beverages, obtained from the aqueous extract of tigernuts tubers. This study investigated the mineral and antinutritional components of bottled and sterilized tigernut milk. Two varieties of tigernut tuber (Yellow and brown) were processed using three methods (Boiling, soaking and malting), and the milk was bottled and further sterilized. The results obtained showed that Iron recorded the least value at (1.73mg and 2.24mg) for yellow and brown tigernut tubers; alsotigernut tubers were low in some antinutrients except flavonoids. The result for the tigernut milk elucidated that processing and sterilization had little effect on the mineral content of tigernut milk. The study also showed that the pre-processing treatment applied (Soaking, boiling and malting) to the tigernut either increased or caused a decline in the mineral content of the tigernut milk, whereas, processing and sterilization affected the antinutrient content of tigernut milk. All processing methods showed a significant difference (p<0.05.) as there was a decrease in the phytate and oxalate content. The study highlighted the possibility of processing tigernut tubers into milk extract that can be bottled and sterilized for a period of time.

Agriculture and Food Sciences Research

Effect of different additives on nutrient parameter and palatability of ensiled water hyacinth (Eichhornia crassipes)

Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk