Consumption of indigenous foods is being encouraged globally as a means of meeting dietary needs of people. Yam products constitute staple source of energy to many Nigerians but little is documented on their nutrient composition. This study was carried out to determine the effects of processing methods on nutrient retention and possible contribution of some diets prepared from yam to nutrient intake of consumers. Fresh yam tubers were purchased from Sango market in Ibadan, peeled and cut into small pieces, then divided to eight portions. One portion was treated as raw sample while others were processed into roasted, fried, boiled, pounded yam (two samples), amala and porridge. All samples were analysed for proximate, energy and mineral composition using standard methods of AOAC and atomic absorption spectrophotometric methods. Raw yam was very low in crude protein (2.3 g), lipid (0.8 g), and fibre (1.4 g) moderate in ash (3.4 g), iron (4.1 mg) and zinc (5.6 mg), high in carbohydrates (33.3 g), energy (369.6 kcal), sodium (580 mg) and potassium (470 mg) /100 g edible portion. Roasting and frying brought significant improvement on crude protein, lipid and energy content of the products (p<0.05). Boiling yam caused significant reduction in all nutrient content except fibre, while boiling and pounding yam significantly improved its crude lipid, ash and energy content (p<0.05). Frying and using water for boiling yam in pounded yam preparation brought significant retention of nutrients in yam. Processing yam to amala and porridge resulted in significant improvement in nutrient content of the diets. Diets from yam can serve as good source of energy and minerals, and their 100 g portion can contribute between 12.4 to 20.9% gross energy, 11.0 to 46.0% iron and 17.3 to 48.7% zinc to recommended dietary allowances (RDAs) of consumers.
R.A. BELLOWS AND 0.0. THOMAS Highlight: This study was conducted to determine the effects of supplemental grain feeding on reproductive performance of lactating range beef cows. Results indicated that feeding 3.86 kg grain either before or during lactation, or before and during the breeding season, decreased the fall pregnancy rate in supplemented cows compared to cows on range forage only. The high level of grain feeding reduced grazing time and subsequent forage intake and served as a substitute for the range forage rather than a supplement.A dams should be considered a critical nutritional period. These findings indicate the need for studies to determine the most satisfactory methods of meeting the nutritional requirements of the lactating dam during this period.
major part of the diet of dams grazing during the early spring period was new growth on western wheatgrass. This forage was available in limited amounts during this early time period, and the moisture content ranged from 65.3 to 82.1%, resulting in a low dry matter intake. Lactating dams lost 1.23 kg daily during this time period, but daily calf gains at this time averaged 0.71 kilograms. Thus, a major part of the nutrients consumed by the dam was being used for production of milk, and at least a portion of the milk was being produced at the expense of body tissue stores of the dam. This work indicates that the period from calving until adequate forage with a sufficient dry matter content is available to produce weight gains in the lactating
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