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SUMMARY:The effect of garlic on the absorptive surface of the small intestine of broilers was investigated towards elucidating its mechanism of growth promotion. One hundred day-old Arbor acre broilers were reared in 4 separate groups of twenty-five each. Broiler diet was supplemented with graded doses of garlic meal viz: 0% -group A; 0.125% -group B; 0.25% -group C; 0.5% -group D. Feed conversion ratio (FCR) was determined at 6 week-old. At 8 week-old, five broilers/group were selected randomly, euthanized and sections of the jejunum were harvested for histological examination. Villi lengths, widths and cryptal depths were determined. Mean body weight at 8 weeks old was highest in group B (1930 ± 41g) and least in group A (1850 ± 92g). FCR was highest in group D (4.34) and least in group B (3.8). Mean villi length, villi width and cryptal depth were highest (p<0.05) in group B i.e. 39.3 ± 2.3 mm, 7.64 ± 1.6 mm and 23.0 ± 1.6 mm, respectively, indicating increased absorptive surface area. It was concluded that garlic meal supplementation at 0.125% in the diet of commercial broilers improved body weight gain and FCR by increasing villi length, villi width and cryptal depth.

The study was conducted to determine the effect of different treatments (autoclaving, boiling, soaking [cold water and hot water] and roasting) on the chemical composition, antinutritional factors and functional properties of Bambara groundnut (Voandzeia subterranea) flour. Bambara groundnut was subjected to different treatments, dried and milled into flour. Moisture, ash, fat, crude fiber, crude protein and carbohydrate contents ranged 8.56–10.67%, 2.92–4.18%, 6.01–6.28%, 3.50–3.91%, 17.11–18.03% and 57.16–60.70%, respectively. Treatments significantly (P < 0.05) affected the ash, fat, crude fiber and crude protein content of the flour except carbohydrate and moisture contents. Bulk density, dispersibility, water absorption index, pH, foam capacity, water‐binding capacity and emulsification capacity ranged from 0.64 to 0.80 g/mL, 73.00–80.67%, 83.00–152.67%, 6.46–6.74%, 20.33–43.00%, 6.33–13.00%, 45.88–77.57%, respectively. The functional properties of the Bambara groundnut flour were significantly affected (P < 0.05) by the treatments. Calcium, magnesium, sodium, iron and zinc contents ranged 560.0–765.0 mg/100 g, 103.0–133.5 mg/100 g, 9.27–15.52 mg/100 g, 1.62–2.94 mg/100 g and 0.51–1.39 mg/100 g, respectively. Treatments significantly (P < 0.05) affected the mineral composition of the Bambara groundnut flour. Tannin, phytate and oxalate contents ranged 0.30–0.96, 9.29–15.30 and 0.99–1.22 mg/100 g, The study concluded that processing of Voandzeia subterranea by autoclaving, boiling, soaking and roasting had significant effect on its chemical composition and functional properties. Also, autoclaving, boiling, soaking and roasting resulted in significant reduction in the tannin, phytate and oxalate content of Bambara groundnut. Practical Applications The results of this study will provide information on the chemical composition of Bambara nut flour and effect of different treatments on the antinutritional contents. The data on functional properties and mineral contents of the flour will help for end usage such as baking.

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