TABLE OF CONTENTS
Declaration …………………………………………………………… i
Certification ………………………………………………………….. ii
Dedication …………………………………………………………… iii
Acknowledgement ……………………………………………………. iv
Abstract ……………………………………………………………….. v
Table of Contents……………………………………………………… vi
List of Tables ………………………………………………………….. xi
List of Figures………………………………………………………….. xii
List of Plates…………………………………………………………….. xiii
List of Appendices……………………………………………………… xiv
Abbreviations……………………………………………………………. xv
Chapter 1 : Introduction
1. 1 Introduction……………………..………………………………….. 1
1. 2 Statement of Research Problem…………………………………… 2
1.3 Justification………………………………………………………… . 2
1. 4 General Aim and Objectives……………………………… - ………… 3
1.4 .1 Specific Objectives ………………………………………………. 3
Chapter 2 : Literature Review
2.1 Effects of Processing on Nutritive Value of Foods……………………. 4
2.2 Eleusine coracana Plant………………………………………………. 7
2.2. 1 Botany of Eleusine coracana………………………………………… . . 7
2.2.2 Growing Finger Millet (Eleusine coracana)…………………………….. 7
2.2.3 Millets and Their Uses…………………………………………………11
2.3 Chemical Composition of Eleusine coracana Seed………………………… 17
2.3.1 Proximate Composition…………………………………………… 17
2.3.2 Anti-nutritional Factors…………………………………………… - 17
2.3.2.1 Tannins ………………………………………………………. 18
2.3.2.2 Cyanide…………………………………………………………… 18
2.3.2.3 Phytate…………………………………………………………… 19
2.4 Protein Quality Parameters……………………………………………. 20
2.4.1 Feed Efficiency Ratio (FER)…………………………………… 20
2.4.2 Protein Efficiency Ratio (PER)…………………………………. 20
2.4.3 Net Protein Utilization (NPU)…………………………………… 20
2.4.4 Biological Value (BV)………………………………………… 20
2.4.5 True Digestibility (TD)………………………………………… 20
Chapter 3: Materials and Methods
3.0 Materials and Methods……………………………………………… 22
3.1 Materials…………………………………………………………….. 22
3.1.1 Eleusine coracana Seed…………………………………………….. 22
3.1.2 Reagents……………………………………………………………. 22
3.2 Methods……………………………………………………………. 22
3.2.1 Seed Processing……………………………………………………. 22
3.2.2 Preparation of Test Diets…………………………………………… 23
3.2.3 Growth Performances of Experimental Rabbits…………………….. 23
3.2.4 Nitrogen Balance Studies…………………………………………… 24
3.2.5 Fluid (Water) Intake………………………………………………… 25
3.2.6 Carcass Evaluation of Experimental Rabbits…………………………. 27
3.2.7 Determination of Ash Content………………………………………. 27
3.2.8 Determination of Lipid Content…………………………………… - 27
3.2.9 Determination of Crude Protein…………………………………….. 28
3.2.10 Determination of Crude Fiber……………………………………….. 29
3.2.11 Determination of Carbohydrate……………………………………. 29
3.2.12 Procedures for Analysis of Elements……………………………… 30
3.2.13 Determination of Saponins……………………………………… 30
3.2.14 Determination of Tannins………………………………………….. 31
3.2.15 Determination of Phytate…………………………………………. 32
3.2.16 Determination of Cyanide………………………………………… 32
3.2.17 Determination of Oxalate…………………………………………. 33
3.2.18 Determination of Moisture Content……………………………….. 34
3.3 Statistical Analysis………………………………………………… 34
Chapter 4 : Results
4.0 Results …………………………………………………………… - 35
4.1 Chemical Composition of Different Processed Finger Millet Seeds…. 35
4.1.1 Proximate Composition…………………………………………….. 35
4.1.2 Mineral Element Concentration of Raw and Processed Finger
Millet Seed…………………………………………………………. 38
4.2 Nutritional Quality Indicators of Raw and Processed Finger Millet
Seeds ………………………………………………………………. 40
4.2.1 Change in Body Weight of the Experimental Animals………………. 43
4.3 Carcass Characteristics of Weaner Rabbits Fed Diet Containing
Raw and Processed Finger Millet Seed……………………………… 45
Chapter 5 : Discussion
5.0 Discussion………………………………………………………….. 49
Chapter 6 : Summary, Conclusions and Recommendation
6.0 Summary, Conclusions and Recommendation………………………. 52
6.1 Summary…………………………………………………………….. 52
6.2 Conclusions………………………………………………………….. 52
6.3 Recommendations…………………………………………………….. 53
References………………………………………………………………. 54
Appendices……………………………………………………………… 61
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