Authors:
Anongo, T.T., Shaahu, D.T., Ahemen, T., C. D. Tuleun
and Okwori, A.I., Nigeria |
Abstract:
A detailed information on the chemical composition of alternative feed ingredients is needed for
feed formulation. Therefore, chemical composition; proximate composition, amino acid profile,
phytochemical analysis, mineral and vitamin analysis were carried out on the makurdi variants of
rice milling by-products (RMBPs). The RMBPs identified were NPRB-non parboiled rice bran,
NPGR-non parboiled grain rejects, NPRP-non parboiled rice polishing, PRB-parboiled rice bran,
PGR-parboiled grain rejects and PRO-parboiled rice offal. The CP level of the NPRP was
reported to be higher than the other fractions with NPGR having the lowest CP. The PGR had the
highest DM and ME with PRO having the least ME value. CF was observed to be higher in PRO
with the least value observed in NPGR. The phytochemical screenings of the rice milling by
products indicated that these products contain some secondary metabolites found in plants, such
as alkaloids, tannins, flavonoids, phenols, saponins, terpenoides, oxalates, phytates and trypsin
inhibitor. These phyto chemical substances were observed to be higher in rice bran. The nonparboiled rice bran however had a higher concentration of these plant metabolites. Unexpected
however, these metabolites were observed in high concentration in the par boiled grain rejects
than in the non-parboiled grain rejects with the exception of alkaloids, tannins, phenols and
terpenoids. The amino acid composition of rice milling by-products revealed high amounts of the
limiting amino acids (methionine, lysine, trptophan, argentine and thrionine) in the bran than the
other rice milling by-products. Similar to the amino acids, vitamins and phytochemical profile,
the minerals elements (macro and micro minerals) were observed to be more concentrated in the
bran fractions of the rice milling by-products found within Makurdi. Similar to the result of the
amino acid profile, greater number of vitamins was recorded in the bran fractions of the rice
milling by-products. The parboiled bran fractions however had higher amounts compared to the
non-parboiled rice bran. Conversely to the result of the bran, these vitamins were higher in the
non-parboiled grain rejects than observed for the parboiled grain rejects with lower values been
reported for rice offal. The chemical composition of these makurdi variants of RMBPs obtained
in this study compared well to literature values. Their combination with other feed materials can
therefore provide a nutritionally adequate diet for farm animals.
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