Effect of Ensiling Period on the Proximate Composition and Hydrogen Cyanide Content of Ensiled Wet Cassava Peels Meal

Emenike H.I., Emenalom O.O., Ogbuewu I.p, Aladi N.o and Okehie N.U.
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Emenike H.I.: Advanced Unmanned Aerial Vehicle laboratory Uburu. Ebony State, Nigeria
Emenalom O.O.: Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria
Ogbuewu I.p: Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria
Aladi N.o: Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria
Okehie N.U.: Federal University of Technology Owerri Imo State. P.M. B 1526 Owerri, Nigeria

International Journal of Research and Scientific Innovation, 2022, vol. 9, issue 2, 119-122

Abstract: Cassava peel is an agro-waste product produced in the processing of whole cassava roots into different food and industrial products in Nigeria. The use of cassava peel as feed for non- ruminant animals is limited by its high crude fibre and hydrocyanic acid contents but low protein content. To improve its nutritional potential as energy source, an experiment was conducted to examine the effect of ensiling periods on the proximate compositions and hydrogen cyanide contents of wet cassava peel meals. Wet cassava peels were ground into meal using an attrition mill and divided into 4 batches. The first batch was sundried immediately after grinding while the second, third and fourth batches were sundried after ensiling in black polythene bags kept under room temperature for 7, 14 and 21 days, respectively. Ensiling significantly (p

Date: 2022
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