PROXIMATE AND MINERAL ASSAY OF MICROBE-FERMENTED CASSAVA TUBER WASTE IN DIFFERENT MIXING RATIOS AS A SUSTAINABLE FEED INGREDIENT IN LAYER'S FEED

Abstract

This study evaluates the nutritional enhancement of cassava tuber wastes through solid substrate fermentation with Aspergillus niger (ATCC: 16404). Three different mixing ratios of cassava peels (CP) and cassava stumps (CST) were used namely: 2/3 CST + 1/3 CP, 1/3 CST + 2/3 CP and 1/2 CST +1/2 CST. These different mixing ratios of CP and CST were microbially fermented with the candidate micro-organism for 5 days to obtain 2/3 MFCST + 1/3 MFCP, 1/3 MFCST + 2/3 MFCP and 1/2 MFCST +1/2 MFCST microbe-fermented (MF) value-added cassava tuber by-products designated Sample A, Sample B and Sample C respectively. They were assayed for proximate composition and mineral content in order to determine their nutritional quality for subsequent incorporation into layer diets. Moisture content in the three differently mixed cassava tuber by-products ranged (p<0.05) from 11.20 ±0.20% in Sample A to 15.20±0.20% in Sample C while the dry matter content in the three fermented samples differed (p<0.05) from 84.80±0.20% in sample C to 88.80±0.20% in Sample A. Samples A and C had the same value (81.80%) for NFE while Sample B differed significantly (p<0.05 )from the two at 75.00±0.80%. Significant differences (p<0.05) was also observed in Ash content among the three samples. Significant difference was only observed in the Zinc content of the samples with 4.45±0.23ppm, 3.85±0.32ppm and 5.08±0.14ppm recorded for Samples A, B and C respectively. Conclusive, the three fermented cassava tuber wastes products are well balanced in the critical nutrients like Metabolizable energy, crude protein, fat and mineral elements that could meet the nutritional need of the egg laying species of livestock.