Effect of Fermentation Duration and Co-fermentation Materials on the Proximate Composition, Fibre Fractions and Tannin Content of Parkia Biglobosa Husk
DOI:
https://doi.org/10.33003/fjs-2026-1018-5969Keywords:
proximate composition, fruit exudates, poultry droppings, rice husk, fibre fractions, fermentation, Parkia biglobosaAbstract
This study evaluated the effects of fermentation duration and co-fermentation materials on the proximate composition, fibre fractions and tannin content of Parkia biglobosa husk at the Agriculture Laboratory, College of Education, Oro, Kwara State, Nigeria. The experiment was arranged as a 3 × 3 factorial comprising three co-fermentation materials: rice husk ash (PRHA), poultry droppings (PPD) and fruit exudates (PPE), and three fermentation durations of 7, 14 and 21 days, with three independent fermentation batches per treatment combination, giving 27 experimental units (n = 27). Fermented samples were analysed for moisture, residual moisture, crude protein, ash, crude fibre, crude fat, carbohydrate (CHO), neutral detergent solubles (NDS), neutral detergent fibre (NDF) and tannin. Data were subjected to two-way analysis of variance (ANOVA), and means were separated using Tukey’s honestly significant difference (HSD) test at P ≤ 0.05. Co-fermentation material and fermentation duration significantly affected most parameters, with significant interactions for moisture, residual moisture, crude protein, ash, crude fibre, CHO, NDS, NDF and tannin, whereas crude fat showed no significant interaction. PRHA recorded the highest crude protein (9.13%) and ash (13.55%), while PPE had the highest crude fibre (43.09%), crude fat (2.05%) and NDS (41.44%). Fermentation for 21 days increased crude protein (8.84%) and ash (9.85%) but reduced crude fibre (37.04%), crude fat (1.39%), CHO (30.19%) and tannin (5.21%). Fermentation produced distinct changes in the nutritional and fibre characteristics of P. biglobosa husk, indicating its potential for improving the feed value of this underutilisedagro-processing residue.
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Copyright (c) 2026 Lukman Abdulquadri Olarewaju, Abdulmajeed Tijani Majengbesan, Dupe Olufunke Ogunbosoye, Dare Abdulkadir Okanla, Opeyemi Femi Afolayan, Muyiwa Adefioye Sheriff
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