PHYTOCHEMICAL PROFILING OF MICROBE-FERMENTED CASSAVA TUBER WASTE AT DIFFERENT MIXING RATIOS AS SUSTAINABLE FEED INGREDIENTS IN LAYER'S FEED

Résumé

The phytochemical profiling of three prospective livestock feed ingredients for layer is reported in this study. Cassava peels (CP) and stumps (CST) at three different mixing ratios were microbially fermented through the selective deployment of a candidate saprophytic fungus - Aspergillus niger (ATCC: 16404) in a fermentation protocol that lasted for 5 days. The three mixing ratios employed were: 2/3 CST + 1/3 CP, 1/3 CST + 2/3 CP and 1/2 CST +1/2 CST that produced 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. The quantitative screening of the phytochemicals in these samples showed the presence (p<0.05) of bioactive compounds including alkaloids (1.21-1.25 mg/g) in Sample C to A, saponins (1.35-1.61 mg/g) in Sample B to A and phytate (1.35-1.10mg/g) in Sample A to C. The cyanide content of these samples ranged (p>0.05) from 0.10mg/g in Sample C to 0.22mf/g in Sample B. The qualitative screening revealed the presence of alkaloids, saponins, cyanide, tannin, oxalates and phytate in all the three test samples. It can be concluded that these value added cassava tuber wastes contained appreciable amount of functional phytochemicals that qualify them as probable alternative feed resources in standard layers' ration formulation