Performance of West African Dwarf (WAD) Goats Fed Tridax and Siam Weed in Ficus Based Diets

Okukpe, K. M.; Adeloye, A. A.; Badmos, A. H. A.; Adeyemi, KD; Olaniran, TO

doi:10.4314/agrosh.v11i1.2

Cited by 2 publications

(2 citation statements)

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“…Wheat flour has been partially substituted with flour from other plant materials such as from soybean (Mathew-Njoku, 2005). It should however be noted that cereals generally are good raw materials for pastry and other snack products (Abayomi et al, 2006), as good food improves the nutritional status of both man and animal (Okukpe et al, 2011). The wheat is processed into flour used for various pastry products, as it is very rich in protein, carbohydrates, minerals, B-group vitamins and dietary fibre.…”

Section: Introductionmentioning

confidence: 99%

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Dauda¹,

Abiodun²,

Akintayo³

et al. 2020

AGROSH

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In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that the proximate composition of the samples during storage were as follows: protein, moisture, ash, crude-fat, crude-fibre and carbohydrate values ranged thus: (9.30-14.26%), (10.28-12.06%), (2.20-2.92%), (13.24-16.66%), (0.69-1.17%) and (53.60-61.47%) respectively, with better nutrient stability in the treated samples when compared to the control. The colour varied with increasing substitution, while the essential amino acids were higher in the walnut-supplemented samples. The microbial load of the control was higher than those of the treated samples, due to high antioxidant activity of walnut. Sensory evaluation revealed that biscuit sample having 2% walnut flour was most preferred. Keywords: Whole wheat flour; walnut; proximate composition; antioxidant properties; shelf life.

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Section: Introductionmentioning

confidence: 99%

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Dauda¹,

Abiodun²,

Akintayo³

et al. 2020

AGROSH

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“…Similarly, Haematological constituents reflect the physiological responsiveness of the animal to its internal and external environments which include feed and feeding (Esonu et al, 2001). Furthermore, it has also been explained that a fast means of assessing clinical and nutritional health status of animal on feeding trails may be to use blood analysis, because blood contains a myriad of metabolites and other constituents, which provide a valuable medium for clinical investigation and nutritional status of man and animals (Okukpe et al, 2011). Consequently, nutrition, breed, sex, age, reproductive status, environmental factors, stress and transportation are known to affect haematological and biochemical parameters (Balikci et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Performance and haemato - Biochemical profiles of west African dwarf (Wad) Does fed selected crop by-products in Nigeria

Kalio¹,

Anyanwu²

2017

Agrosearch

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This study was conducted to investigate the performance and haemato-biochemical parameters of WAD Does fed crop by-products: Yam peels(T1YP) Cassava peels (T2CP), Sweet potato peels (T3SPP) and Ripe plantain peels (T4RRP) in humid tropical Cross Rivers State of Nigeria. Sixteen (16) Consequently, the utilization of crop by-products used in this study has no deleterious effects on the nutritional and health conditions of the WAD Does and is recommended for use in goat production systems.

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Performance of West African Dwarf (WAD) Goats Fed Tridax and Siam Weed in Ficus Based Diets

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Cited by 2 publications

References 3 publications

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat

Performance and haemato - Biochemical profiles of west African dwarf (Wad) Does fed selected crop by-products in Nigeria

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