Abstract:The study compared the chemical composition of fermented and toasted Icacina manni meal and evaluated their feeding and economic values using broiler chickens. The harvested roots were processed under two methods: the first involved peeling, chopping and fermentation of the roots for 48hours, while in second method, peeled tubers were grated and the liquid component squeezed out prior to toasting. Three diets each were formulated at starter and finisher phase of production, with diet one as the control. Diets … Show more
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