samuel S . ndams | Ahmadu Bello University, Zaria, KAduna (original) (raw)
Papers by samuel S . ndams
Bayero Journal of Pure and Applied Sciences, 2017
Growth and nutrient studies was carried out on Clarias gariepinus Juveniles of mean weight 7.00-8... more Growth and nutrient studies was carried out on Clarias gariepinus Juveniles of mean weight 7.00-8.00g stocked into rectangular plastic aquarium tanks 30cm x 15cm for 120 days fed with differently processed soya bean meal. There were eight treatments labeled as diet T 1-T 8 , diet T 1 (control diet; contains no soybean meal but has fishmeal as the protein source); diet T 2 (Conventional diet; purchased commercially); diet T 3 (contains a partial replacement of fishmeal with raw soybean meal at 66.7 replacement) diet T 4 (has 100% of raw soybean meal inclusion), diet T 5 (66.7% toasted soybean inclusion); diet T 6 (100% toasted soybean inclusion); diet T 7 (100% raw soybean with methionine and lysine); diet T 8 (100% toasted soybean with methionine and lysine). The diets were formulated at 40% crude protein containing soya bean meal at different inclusion rates; the toasted soya bean was toasted at 100 o C for 10 minutes using an oven and then milled into a fine powder before being mixed with other ingredients. Results showed that the highest average weight gain of 432.55g, specific growth rate (SGR) of 3.38% and food conversion ratio (FCR) of 5.78 of the formulated diets respectively were recorded in fish fed with diet T 5 (toasted soyabean meal) P<0.05. The Juveniles fed raw soybean gave the least growth performance (Diet T 3) and (Diet T 4) P>0.05. this relative lower growth performance of the fish might be attributed to the presence of higher levels of anti-nutritional factors present in soybeans for example trypsin inhibitors and phytic acid which may interfere with the availability of nutrients to the fish; from the result It could be concluded in practice that toasted soybean based diet is optimal for growth of Clarias gariepinus Juvenile. Mortality rates recorded during the dietary trial ranged between 30% in fish fed diet T 8 to 100% in the remaining diets. The results were discussed in relation to fish feed production and its implication for fish culture intensification in Nigeria and it is recommended that toasted soya bean should be embraced as the most preferred treatment for the soyabean used in fish feed
Science World Journal, Nov 10, 2011
Greener Journal of Agricultural Sciences, 2016
Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/... more Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41% levels of methionine on dry matter(DM) basis. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition as much as possible and allowed to ferment for 4 days. The re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively.The DM% composition of SSM sample was significantly (P<0.05) higher than samples on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly (P>0.05) but were significantly (P<0.05) higher than the control. The CP% was observed to increase linearly with increase in the levels of methionine supplementation. The CF% composition of sample on control were similar to that on 0.29% methionine treatment but significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine treatments. The RSSM sample showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). The results of this study indicates increase in quantity of protein and the availability of essential amino acids after second stage fermentation of spent sorghum mash with methionine supplementation and can therefore be used in rations for non-ruminant animals in place of expensive conventional plant protein sources.
Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with ... more Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.
Spent sorghum mash (SSM) a by-product of fermentation, was purchased dried and re-fermented after... more Spent sorghum mash (SSM) a by-product of fermentation, was purchased dried and re-fermented after treatment and inoculation with rumen liquor respectively. Four (4) samples of SSM with substrate to inoculums concentration of 10:1(w/w) were supplemented with; 0.5, 1.0, 1.5, and 2.0% levels of urea. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition and allowed to ferment for 4 days. The re-fermented urea treated spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively. The result showed significant decrease in percentage dry matter with increased levels of urea supplementation. The crude protein percentage of samples on 1.0 and 1.5% were similar but significantly (P<0.05) higher than the control and those of 0.5 and 2.0% urea supplementation. The crude fibre percentage of the control samples and that of 2.0% urea supplementation were similar but significantly (P<0.05) higher than those of 0.5, 1.0 and 1.5% urea supplementation. The unfermented (SSM) and re-fermented samples (RSSM) both showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). Therefore in this experiment, the second stage fermentation of spent sorghum mash with urea supplementation resulted in increased protein both in quantity and quality and can be used as a plant protein source for non-ruminant nutrition.
Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a se... more Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a second stage fermentation with urea (N) and methionine (S) supplementation. The effects of four levels of urea (0.5, 1.0, 1.5 and 2.0%) and four levels of methionine (0.29, 0.33, 0.37 and 0.41%) were tested on fermentation of SBR incubated in rumen liquor of cow for four days. Sixteen jam bottles of equal volume were used to carry the same sample of SBR (500g) inoculated with the different urea and methionine concentration ratios. The crude protein (CP) content produced of all fermented SBR samples with urea plus methionine supplementation were significantly higher (P<0.05) than the control (Unfermented SBR sample), while the crude fibre percentage (CF %) of the control sample was significantly higher (P<0.05) than those of all fermented SBR samples. The optimum protein enriched biomass produced (38.19%) was obtained from the sample supplemented with urea to methionine percentage ratio of 1.5:0.37% (7.5:1.85g). This research has demonstrated the potential for high protein production from SBR when supplemented with urea plus methionine and fermented using rumen liquor as inoculum.
Brewers dried grains (BDG) a by-product of fermentation, was procured dried and subjected to a se... more Brewers dried grains (BDG) a by-product of fermentation, was procured dried and subjected to a second stage fermentation using rumen liquor as inoculums. Five different concentrations of substrate (BDG) to inoculums ratios (10:1, 10:2, 10:3, 10:4, and 10:5 (w/w)) were used. The five inoculated samples were subjected to four periods of fermentation (2, 4, 6 and 8 days). Twenty (20) bottles of equal volume were arranged in five (5) sets (4-bottles each). The five sets of bottle were used to carry the same inoculated BDG sample. The four bottles of each set of the 5-inoculated BDG samples were buried under soil to maintain anaerobic condition and fermented for between 2 to 8 days. The refermented BDG samples were subjected to analyses for proximate nutrient composition and laboratory bacteria population count. The rumen liquor was microscopically examined for bacteria organism. Results in terms of dry matter (DM) percentage showed all BDG samples with substrate to inoculum concentration of 10:1. 10:2, 10:3 and 10:4 to be similar (P>0.05). The fermentation of all BDG samples generally resulted in increased crude protein (CP) and decreased crude fibre contents. The BDG sample on 2-day fermentation and 10:2 inoculum concentrations resulted in the highest crude protein. While the sample on 8 day fermentation with 10:4 concentration was least in CP content. The CP content of BDG samples on 2, 6, and 8 day fermentation did not differ significantly (P>0.05). The CP content of sample on 4 day fermentation was statistically similar (P>0.05) to those on 2 and 8 days fermentation but significantly lower (P<0.05) than those on 6-day fermentation. The crude fibre (CF) decreased from 37.90% to 14.16% on fermentation. BDG sample on 10:1 was significantly lower (P<0.05) compared to those on 10:2, 10:3 and 10:4 treatments. The ash content of samples on 10:2, 10:2, 10:3 and 10:4 were similar but significantly lower (P<0.05) than those on 10:5 fermentation. There were no definite trends observed in the bacteria population between samples in the different periods of fermentation. Rumen liquor contained Streptococcus bovis and Ruminococcus albus on microscopic observation. Second stage fermentation of BDG resulted in increased CP and decreased CF composition. For higher CP content, the optimum period of fermentation between 2, 4, 6 and 8 day is 2-day and the best substrate to inoculum ratio is 10:2.
Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/... more Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41% levels of methionine on dry matter (DM) basis. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition as much as possible and allowed to ferment for 4 days. The re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively. The DM% composition of SSM sample was significantly (P<0.05) higher than samples on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly (P>0.05) but were significantly (P<0.05) higher than the control. The CP% was observed to increase linearly with increase in the levels of methionine supplementation. The CF% composition of sample on control were similar to that on 0.29% methionine treatment but significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine treatments. The RSSM sample showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). The results of this study indicates increase in quantity of protein and the availability of essential amino acids after second stage fermentation of spent sorghum mash with methionine supplementation and can therefore be used in rations for non-ruminant animals in place of expensive conventional plant protein sources.
Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with ... more Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.
Bayero Journal of Pure and Applied Sciences, 2017
Growth and nutrient studies was carried out on Clarias gariepinus Juveniles of mean weight 7.00-8... more Growth and nutrient studies was carried out on Clarias gariepinus Juveniles of mean weight 7.00-8.00g stocked into rectangular plastic aquarium tanks 30cm x 15cm for 120 days fed with differently processed soya bean meal. There were eight treatments labeled as diet T 1-T 8 , diet T 1 (control diet; contains no soybean meal but has fishmeal as the protein source); diet T 2 (Conventional diet; purchased commercially); diet T 3 (contains a partial replacement of fishmeal with raw soybean meal at 66.7 replacement) diet T 4 (has 100% of raw soybean meal inclusion), diet T 5 (66.7% toasted soybean inclusion); diet T 6 (100% toasted soybean inclusion); diet T 7 (100% raw soybean with methionine and lysine); diet T 8 (100% toasted soybean with methionine and lysine). The diets were formulated at 40% crude protein containing soya bean meal at different inclusion rates; the toasted soya bean was toasted at 100 o C for 10 minutes using an oven and then milled into a fine powder before being mixed with other ingredients. Results showed that the highest average weight gain of 432.55g, specific growth rate (SGR) of 3.38% and food conversion ratio (FCR) of 5.78 of the formulated diets respectively were recorded in fish fed with diet T 5 (toasted soyabean meal) P<0.05. The Juveniles fed raw soybean gave the least growth performance (Diet T 3) and (Diet T 4) P>0.05. this relative lower growth performance of the fish might be attributed to the presence of higher levels of anti-nutritional factors present in soybeans for example trypsin inhibitors and phytic acid which may interfere with the availability of nutrients to the fish; from the result It could be concluded in practice that toasted soybean based diet is optimal for growth of Clarias gariepinus Juvenile. Mortality rates recorded during the dietary trial ranged between 30% in fish fed diet T 8 to 100% in the remaining diets. The results were discussed in relation to fish feed production and its implication for fish culture intensification in Nigeria and it is recommended that toasted soya bean should be embraced as the most preferred treatment for the soyabean used in fish feed
Science World Journal, Nov 10, 2011
Greener Journal of Agricultural Sciences, 2016
Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/... more Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41% levels of methionine on dry matter(DM) basis. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition as much as possible and allowed to ferment for 4 days. The re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively.The DM% composition of SSM sample was significantly (P<0.05) higher than samples on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly (P>0.05) but were significantly (P<0.05) higher than the control. The CP% was observed to increase linearly with increase in the levels of methionine supplementation. The CF% composition of sample on control were similar to that on 0.29% methionine treatment but significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine treatments. The RSSM sample showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). The results of this study indicates increase in quantity of protein and the availability of essential amino acids after second stage fermentation of spent sorghum mash with methionine supplementation and can therefore be used in rations for non-ruminant animals in place of expensive conventional plant protein sources.
Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with ... more Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.
Spent sorghum mash (SSM) a by-product of fermentation, was purchased dried and re-fermented after... more Spent sorghum mash (SSM) a by-product of fermentation, was purchased dried and re-fermented after treatment and inoculation with rumen liquor respectively. Four (4) samples of SSM with substrate to inoculums concentration of 10:1(w/w) were supplemented with; 0.5, 1.0, 1.5, and 2.0% levels of urea. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition and allowed to ferment for 4 days. The re-fermented urea treated spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively. The result showed significant decrease in percentage dry matter with increased levels of urea supplementation. The crude protein percentage of samples on 1.0 and 1.5% were similar but significantly (P<0.05) higher than the control and those of 0.5 and 2.0% urea supplementation. The crude fibre percentage of the control samples and that of 2.0% urea supplementation were similar but significantly (P<0.05) higher than those of 0.5, 1.0 and 1.5% urea supplementation. The unfermented (SSM) and re-fermented samples (RSSM) both showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). Therefore in this experiment, the second stage fermentation of spent sorghum mash with urea supplementation resulted in increased protein both in quantity and quality and can be used as a plant protein source for non-ruminant nutrition.
Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a se... more Sorghum beer residue (SBR), a by-product of fermentation was procured dried and subjected to a second stage fermentation with urea (N) and methionine (S) supplementation. The effects of four levels of urea (0.5, 1.0, 1.5 and 2.0%) and four levels of methionine (0.29, 0.33, 0.37 and 0.41%) were tested on fermentation of SBR incubated in rumen liquor of cow for four days. Sixteen jam bottles of equal volume were used to carry the same sample of SBR (500g) inoculated with the different urea and methionine concentration ratios. The crude protein (CP) content produced of all fermented SBR samples with urea plus methionine supplementation were significantly higher (P<0.05) than the control (Unfermented SBR sample), while the crude fibre percentage (CF %) of the control sample was significantly higher (P<0.05) than those of all fermented SBR samples. The optimum protein enriched biomass produced (38.19%) was obtained from the sample supplemented with urea to methionine percentage ratio of 1.5:0.37% (7.5:1.85g). This research has demonstrated the potential for high protein production from SBR when supplemented with urea plus methionine and fermented using rumen liquor as inoculum.
Brewers dried grains (BDG) a by-product of fermentation, was procured dried and subjected to a se... more Brewers dried grains (BDG) a by-product of fermentation, was procured dried and subjected to a second stage fermentation using rumen liquor as inoculums. Five different concentrations of substrate (BDG) to inoculums ratios (10:1, 10:2, 10:3, 10:4, and 10:5 (w/w)) were used. The five inoculated samples were subjected to four periods of fermentation (2, 4, 6 and 8 days). Twenty (20) bottles of equal volume were arranged in five (5) sets (4-bottles each). The five sets of bottle were used to carry the same inoculated BDG sample. The four bottles of each set of the 5-inoculated BDG samples were buried under soil to maintain anaerobic condition and fermented for between 2 to 8 days. The refermented BDG samples were subjected to analyses for proximate nutrient composition and laboratory bacteria population count. The rumen liquor was microscopically examined for bacteria organism. Results in terms of dry matter (DM) percentage showed all BDG samples with substrate to inoculum concentration of 10:1. 10:2, 10:3 and 10:4 to be similar (P>0.05). The fermentation of all BDG samples generally resulted in increased crude protein (CP) and decreased crude fibre contents. The BDG sample on 2-day fermentation and 10:2 inoculum concentrations resulted in the highest crude protein. While the sample on 8 day fermentation with 10:4 concentration was least in CP content. The CP content of BDG samples on 2, 6, and 8 day fermentation did not differ significantly (P>0.05). The CP content of sample on 4 day fermentation was statistically similar (P>0.05) to those on 2 and 8 days fermentation but significantly lower (P<0.05) than those on 6-day fermentation. The crude fibre (CF) decreased from 37.90% to 14.16% on fermentation. BDG sample on 10:1 was significantly lower (P<0.05) compared to those on 10:2, 10:3 and 10:4 treatments. The ash content of samples on 10:2, 10:2, 10:3 and 10:4 were similar but significantly lower (P<0.05) than those on 10:5 fermentation. There were no definite trends observed in the bacteria population between samples in the different periods of fermentation. Rumen liquor contained Streptococcus bovis and Ruminococcus albus on microscopic observation. Second stage fermentation of BDG resulted in increased CP and decreased CF composition. For higher CP content, the optimum period of fermentation between 2, 4, 6 and 8 day is 2-day and the best substrate to inoculum ratio is 10:2.
Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/... more Four (4) samples of Spent Sorghum mash (SSM) with substrate to inoculums concentration of 10:1(w/w) were supplemented with 0.29, 0.33, 0.37, and 0.41% levels of methionine on dry matter (DM) basis. The same quantity of samples were compacted in four (4) jam bottles of equal volume to achieve anaerobic condition as much as possible and allowed to ferment for 4 days. The re-fermented spent sorghum mash (RSSM) samples were sun-dried for 3 days and subjected to analyses for proximate nutrient and amino acid compositions respectively. The DM% composition of SSM sample was significantly (P<0.05) higher than samples on 0.29, 0.33 and 0.39% methionine treatments. The crude Protein content of all samples on 0.29, 0.33, 0.39 and 0.41% methionine treatment did not differ significantly (P>0.05) but were significantly (P<0.05) higher than the control. The CP% was observed to increase linearly with increase in the levels of methionine supplementation. The CF% composition of sample on control were similar to that on 0.29% methionine treatment but significantly (P<0.05) higher than that on 0.33, 0.37, and 0.41% methionine treatments. The RSSM sample showed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine). The results of this study indicates increase in quantity of protein and the availability of essential amino acids after second stage fermentation of spent sorghum mash with methionine supplementation and can therefore be used in rations for non-ruminant animals in place of expensive conventional plant protein sources.
Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with ... more Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.