+234 813 0686 500
+234 809 3423 853
[email protected]
+234 813 0686 500
[email protected]

PROXIMATE COMPOSITION AND ANTI NUTRITIONAL CONTENT OF HYDROPONICALLY GROWN FODDER FROM MAIZE AND SORGHUM

(Animal Production Project Topics & Materials)
  • Type: Project
  • Department: Animal Production
  • Project ID: ANP0069
  • Access Fee: ₦5,000 ($14)
  • Pages: 37 Pages
  • Format: Microsoft Word
  • Views: 746
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

ABSTRACT

This study was carried out to evaluate the effect of different harvesting time on the proximate and anti-nutritional content value of maize and sorghum fodder produced in hydroponic system. Maize and sorghum were harvested on the 8th and 12th days following sowing date.

There are significant (p

PROXIMATE COMPOSITION AND ANTI NUTRITIONAL CONTENT OF HYDROPONICALLY GROWN FODDER FROM MAIZE AND SORGHUM
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Animal Production
  • Project ID: ANP0069
  • Access Fee: ₦5,000 ($14)
  • Pages: 37 Pages
  • Format: Microsoft Word
  • Views: 746
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to
Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565
Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Animal Production
    Project ID ANP0069
    Fee ₦5,000 ($14)
    No of Pages 37 Pages
    Format Microsoft Word
    More Animal Production Project Topics & Materials

    Related Works

    1. EFFECT OF MATURITY STAGE AT HARVEST ON THE ANTI-NUTRITIONAL COMPOSITION OF OKRO (ABELMOSCHUS ESULENTUS)
    EFFECT OF MATURITY STAGE AT HARVEST ON THE ANTI-NUTRITIONAL COMPOSITION OF OKRO (ABELMOSCHUS ESULENTUS) ABSTRACT The anti-nutritional composition of Okro seeds flour at different stages of maturity at harvest were analyzed. The Okro fruits were harvest at one and two, week’s maturity after fruity. They were de-husked prior to the determination... Continue Reading
    2. PROXIMATE AND ANTI-NUTRIENT COMPOSITION OF ADVOCADO PEAR SEED (Persea americana) FERMENTED WITH Aspergillus niger AND Saccharomyce cerevisae
    3. PROXIMATE AND ANTI-NUTRIENT COMPOSITION OF ADVOCADO PEAR SEED (PERSEA AMERICANA) FERMENTED WITH ASPERGILLUS NIGER AND SACCHAROMYCE CEREVISAE
    4. PROXIMATE COMPOSITION, MINERAL CONTENT AND THE EFFECT OF ETHYLENE GLYCOL AND ETHANOL (NON-AQUEOUS SOLVENTS) ON THE FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATES OF CITRULLUS COLOCYNTHIS L.
    5. NUTRITIONAL AND ANTI-NUTRITIONAL CONTENTS OF INGREDIENTS USED IN PREPARING GRANULATED DUMPLING (DAMBU)
    ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading
    6. NUTRITIONAL AND ANTI-NUTRITIONAL CONTENTS OF INGREDIENTS USED IN PREPARING GRANULATED DUMPLING (DAMBU)
    ABSTRACT Nutritional and antinutritional content of ingredient used in preparing dambu were determined by proximate composition, vitamins, minerals and antinutritional contents analysis. Maize and Moringa flowers were used as the experimental samples and the work was conducted in triplicate which resulted in obtaining the experimental result in... Continue Reading
    7. MAIZE ADJUNCT IN SORGHUM BEER BREWING
    ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading
    8. MAIZE ADJUNCT IN SORGHUM BEER BREWING
    ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted... Continue Reading
    9. MAIZE ADJUNCT IN SORGHUM BEER BREWING
    CHAPTER ONE INTRODUCTION Beer is an alcoholic beverage obtained from fermented cereals  such as barky, sorghum  and maize grains. Barkey is a well know cereals for beer production due to some great advantage it has over other cereals but because of economic reasons other cereals like sorghum as many also in... Continue Reading
    10. MAIZE ADJUNCT IN SORGHUM BEER BREWING
    ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in... Continue Reading
    Call Us
    Get this work

    Quick Navigation Menu

    Home
    Getting Started
    Project Topics
    Business Plans
    Seminars Topics
    eBooks
    Articles
    Download Project
    Payment
    Explore Project Ideas
    Request Assistance
    Terms of Service
    Contact
    Gross Archive
    23 Agodogba Av, Park View
    Ikoyi, Lagos State,
    + 234 813 0686 6500
    +234 809 3423 853
    [email protected]

    Copyright © Obiaks. All Rights Reserved
    An Obiaks Company:
    whatsappWhatsApp Us