Effects of Natural Fermentation on the Nutrient Composition of a Mixed Substrate of Spent Sorghum Grain and Sweet Potato Leaves
A 1:1 mixture of spent sorghum grain and sweet potato leaves was fermented naturally for a period of five weeks at room temperature with a view to determining the effects of fermentation on its nutrient composition. Fermentation brought about an increase in the Crude Protein, Total Lipid and Nitrogen Free Extract contents by 25.43%, 81.29% and 24.57% respectively. The Crude Fibre content of the mixed substrate dropped significantly (P<0.05) while Calcium and phosphorous values were found to increase. A fermentation period of three weeks was observed to be optimum for enhancement of the protein content of the substrate. Two amino acids including cystine and glutamic acid were found to increase while histidine, arginine, aspartic acid, threonine, serine, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine and phenylalanine were found to be decreased.
Key words: Spent grain, Sweet potato leaves, Nutrient composition, Fermentation
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