A feeding trial of 120 days duration was conducted to study the effect of replacing 20 and 25 % of camel ration by poultry litter (PL) on the performance and some blood biochemical parameters. Fifteen healthy one–humped camels were allotted into three groups (5 animals / group). The first group was fed a basal ration and considered as control, while the second and third groups were fed rations ...

INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...

The study was conducted to investigate the effects of graded dietary inclusion levels of betaine on ileal and total tract nutrient digestibilities and intestinal bacterial metabolites in piglets. A total of eight barrows with an average initial body weight of 7.9 kg were randomly allocated to one of the four assay diets with two pigs per treatment in four repeated measurement periods. The assay...

INTRODUCTION The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. METHODS Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory eva...

The food insecurity in the world/Nigeria paves way for more research to remedy human hunger /diseases caused by weather conditions / greenhouse effects. This study compares and validates proximate composition, anti-nutritional anti-microbial screening of crude methanol extracts three Nigerian medicinal plants; Lactuca taraxacifolia; [ moisture (10.68 ± 00%), Ash (19.48 0.03%), Crude fibre (39.1...

The present study was undertaken to evaluate the effect of different levels of pumpkin on the quality characteristics of chicken sausages. The pumpkin was incorporated at three different levels viz. 6, 12 and 18 percent replacing lean meat in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, crude protein, ethe...