MINERAL PROPERTIES

This study investigated the chemical composition and some mineral properties of maize cobs ensiled with wood ash extract fortified with molasses. The study aimed to determine the effect of soaking durations and additive combination on the proximate and mineral composition of maize cob silage. Six treatments were used, comprising ordinary dried ground maize cobs (control), maize soaked in only water, maize soaked in 500 ml of wood ash for three days, maize soaked in 500 ml of wood ash for seven days, maize soaked in 500 ml of wood ash and molasses for three days, and maize soaked in 500 ml of wood ash and molasses for seven days. Samples of these differently treated maize cobs were analyzed for moisture content, dry matter content, crude protein, crude fat, ash, crude fiber, carbohydrate, and selected minerals such as nitrogen, phosphorus, potassium, calcium, zinc, and sodium. The results showed that the inclusion of wood ash extract and molasses, as well as prolonged soaking duration, had significant effects (p < 0.05) on the chemical and mineral composition of the maize cob silage. Moisture, ash, and mineral contents increased with the addition of wood ash extract and molasses, while crude protein, fat, and carbohydrate showed slight decreases as fermentation progressed. The highest ash (6.53%), calcium (188.30 mg/100g), potassium (578.10 mg/100g), and sodium (99.91 mg/100g) contents were recorded in maize soaked in 500 ml wood ash and molasses for seven days, while the control recorded the least mineral enrichment.

This study investigated the chemical composition and some mineral properties of maize cobs ensiled with wood ash extract fortified with molasses. The study aimed to determine the effect of soaking durations and additive combination on the proximate and mineral composition of maize cob silage. Six treatments were used, comprising ordinary dried ground maize cobs (control), maize soaked in only water, maize soaked in 500 ml of wood ash for three days, maize soaked in 500 ml of wood ash for seven days, maize soaked in 500 ml of wood ash and molasses for three days, and maize soaked in 500 ml of wood ash and molasses for seven days. Samples of these differently treated maize cobs were analyzed for moisture content, dry matter content, crude protein, crude fat, ash, crude fiber, carbohydrate, and selected minerals such as nitrogen, phosphorus, potassium, calcium, zinc, and sodium. The results showed that the inclusion of wood ash extract and molasses, as well as prolonged soaking duration, had significant effects (p < 0.05) on the chemical and mineral composition of the maize cob silage. Moisture, ash, and mineral contents increased with the addition of wood ash extract and molasses, while crude protein, fat, and carbohydrate showed slight decreases as fermentation progressed. The highest ash (6.53%), calcium (188.30 mg/100g), potassium (578.10 mg/100g), and sodium (99.91 mg/100g) contents were recorded in maize soaked in 500 ml wood ash and molasses for seven days, while the control recorded the least mineral enrichment. The increase in mineral content indicates that wood ash extract served as a good mineral fortifier, while molasses enhanced fermentation and nutrient stability. Prolonged soaking improved nutrient diffusion and fermentation efficiency, resulting in better silage quality. The combination of wood ash extract and molasses for seven days proved to be the most effective treatment, producing silage with improved nutritional and mineral composition suitable for livestock feed. This study concludes that maize cobs can be effectively converted into nutritionally valuable and mineralrich silage through ensiling with wood ash extract fortified with molasses, thereby providing a cost-effective and sustainable feed resource for livestock production.

Anaemia remains a major nutritional and public health concern, particularly in developing countries, where limited dietary diversity contributes to inadequate micronutrient intake. This study aimed to formulate and evaluate an anti-anaemic snack bar produced from Justicia carnea (blood leaf), Bambara groundnut, (Vigna subterranea), millet (Pennisetum glaucum), soyabeans (Glycine max) and dates (Phoenix dactylifera), focusing on its mineral composition. The raw materials were cleaned, processed and incorporated into a composite flour, after which snack bar samples were prepared using standard baking procedures. The formulations underwent mineral analysis to determine levels of iron, calcium, magnesium, zinc and other relevant micronutrients using established analytical methods. Results showed that the snack bar samples contained appreciable amounts of essential minerals, particularly iron and calcium, indicating their potential contribution to improving haematological status