Ndams et al
Greener Journal of Agricultural Sciences Vol. 6 (3), pp. 110-114, March 2016.
Manuscript Number: 022616044
Comparative Study of Amino Acid Profile of Urea Plus Methionine Supplemented and Fermented Sorghum Beer Residue with that of other Protein Standards
*Ndams SS, Alli-Balogun JK, Mohammed A, Shuaibu SA and Osagiede NO
College of Agriculture and Animal Science, Ahmadu Bello University, Mando Rd. Kaduna. Nigeria.
Sorghum beer residue (SBR), a by-product of local brewery was purchased dried, supplemented with urea and methionine at concentrations ratio of 1.5: 0.37 %. It was inoculated with rumen liquor of cow and subjected to four days fermentation in a 5ft deep pit. After 4days fermentation, the urea plus methionine supplemented and fermented sorghum beer residue (RSBR) was sundried for 7days on concrete floor and samples taken for the determination of amino acid composition. The amino acid profile of RSBR sample revealed the availability of all essential amino acids except tryptophan (alanine, arginine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine) in the sample. The amino acid profile of RSBR were higher than those of SBR, Groundnut cake (GNC), Soya bean cake (SBC), Food and Agricultural Organization (FAO) and other Animal Feed Standards (AFS). The superiority of essential amino acids in RSBR sample is an indication that it can serve as protein sources in place of conventional plant protein sources.
Keywords: Sorghum beer residue, Urea, Methionine, Fermentation and Amino acid.
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