Cynthia Chikaodi ONYEMA

This study was carried out to develop a feed resource using rejected or waste bread materials and cassava offals. A survey on bread waste in Being City was carried out using a questionnaire. Results showed that the apparent mean shelf-life of bread wasted in Benin City was 3.14 days. Plain and banana bread waste were analysed for microbial and proximate analyses for 1, 3, 5 ,8 and 12 days. Plain Bread was mixed with cassava offals at different ratio with 600ml of water and stored for 2, 6 and 10
days to age. The developed feed were analysed for Proximate Composition in tripheate. The developed feed Treatments were: T1 (100%Bread: 0%Cassava Offals), T2 (75% Bread: 25% Cassava Offals), T3 (50%Bread: 50%Casssava Offals), T4 (25% Bread: 75% Cassava Offals),T5 (0%Bread: 100%Cassava Offals). Results showed that treatment T1 of the developed feed had higher significant (p<0.05) difference on DM, CP and EE than other treatments. Also ageing had no significant effect (p>0.05) on the developed feed. This study showed that T4 can be incorporated in animal feed to reduce cost of production and serve as an alternative feed resource rather than wasting the by-products.