The Notable of Lablab Seed as a Feed Supplement for Goat Fed Roughages Diet | Chapter 3 | Research Advances and Challenges in Agricultural Sciences Vol. 2

An experiment was conducted to examine nutrients intake and digestibility of low-quality roughages supplemented with Lablab purpureus seed fed to goat. Total of 25 goats were kept in an individual metabolism crate and fed 5 diets containing roughage ad libitum and supplements of Lablab purpureus (var. Highworth) seed or sweet lupin seed (Lupinus angustifolius). The 5 diets offered were: TI=roughage alone, T2=roughage+0.3% LW Lablab seed, T3=roughage+0.6% LW Lablab seed, T4=roughage+1.2% LW Lablab seed, and T5=roughage+1.2% LW Lupin seed. Results of this experiment showed that roughage intake was not significantly difference (p>0.05) between 0.3% or 0.6% LW levels of Lablab of by 1.2% LW lupin supplementation, but was reduced (p<0.05) by 35% by 1.2% LW Lablab supplement. Organic matter (OM) digestibility was increased by all supplements, and digestible OM intake was increased by the 0.6% LW Lablab and 1.2% LW lupin supplements. LW gain and feed conversion ratio were not changed (p>0.05) by 0.3% or 0.6% LW Lablab or the 1.2% LW lupin, but were reduced (p<0.05) by the 1.2% LW Lablab supplement. It was concluded that goats could efficiently utilize supplements of Lablab purpureus seed fed at levels of up to 0.6% LW. However, when 1.2% LW of the Lablab seed was fed, poor performance suggested that the goats might be adversely affected by anti-nutritional factors content in the seed of Lablab.

Author(s) Details:

Ismartoyo,
Department of Animal Husbandry, Hasanuddin University, Indonesia.

Please see the link here: https://stm.bookpi.org/RACAS-V2/article/view/13041

Effects of Immutonic Capsule in Human Volunteers with Flu Symptoms: A Clinical Approach | Chapter 11 | Recent Developments in Medicine and Medical Research Vol. 13

 Introduction: Historically, many herbs and natural dietary materials have been regarded as powerful panaceas capable of establishing a balanced inflammatory response, fostering a healthy immunological response, as well as having antibacterial and viral properties. Some drugs have substantial negative effects when used in therapeutic settings. Natural substances, we claimed, could be a better therapeutic method.

The goal of the study was to see how effective the IMMUTONIC capsule was in treating flu symptoms in human volunteers.

The study included twenty-four male and female adult participants ranging in age from 21 to 60 years old.

Study Design: The study is a one-week randomised clinical trial. For one week, volunteers were given three IMMUTONIC capsules after each meal.

The improvement of flu symptoms was measured using a 0-to-5 improved health scale after 3 and 7 days.

Results: After 3 days of follow-up, flu symptoms and hunger improved significantly at p0.05, whereas health improved dramatically at p0.05 after 7 days.

Conclusion: Immutonic pill relieves Flu symptoms by improving the immune system and its antibacterial and viral actions, as well as increasing appetite, which leads to better feeding.

Author(S) Details

Hussien O. Alkadi
Sana’a University, Faculty of Medicine and Health Sciences, Sana’a, Yemen.

H. K. Mohamed
48 Model Hospital, Sana’a University, Yemen.

H. K. Taha
48 Model Hospital, Sana’a University, Yemen.

View Book:- https://stm.bookpi.org/RDMMR-V13/article/view/5032

Development of Instant Ox Tail Soup Fortified with Mushroom (Pleurotus ostreatus) and Moringa (Moringa oleifera) Leaves Powder | Chapter 3 | Current Research in Agricultural and Food Science Vol. 4

Context: Over the last decade, food consumption has changed and the need for instant formulation is growing. In Kenya, the capacity for the production of convenience foods is vastly untapped.

Objective: The study aimed at developing a mixture of dehydrated instant ox tail soup fortified with Mushroom (Pleurotus ostreatus) and Moringa (Moringa oleifera) leaves powder and other vegetables to improve the quality of its protein and reduce the difficulty of soup preparation to minimize the problem of malnutrition of protein energy in Kenya.

Methods: In this research, they were washed with clean water after destalking Moringa leaves. The leaves were then boiled for 10 minutes with 0.1 percent (v/v) sodium metabi-sulphite. The leaves were then spread out on the racks to drip out of the water for 15 minutes. They were then thinly spread on the mesh and allowed to dry for four-four hours in the oven dryer. The dried leaves were powder-milled and packaged in a tub of plastic and kept at room temperature. Mushrooms of new oysters (Pleurotus ostearus (Jacq.) P. Kumm!-Kumm. Cleaned, sliced into small pieces about 5-7 mm thick, then pre-treated for about 2 minutes by blanching in water at 60oC, cooked and dried to a 5-7 percent moisture content, then dried, sieved and packed in airtight containers. For 10 minutes, the oxtail was cut into small pieces and soaked in vinegar, since vinegar helps to kill salmonella, E. Coli and other bacteria with gram negative properties. It was then taken to an oven to dry for 48 hours at 70oC, then ground and packed at room temperature in an airtight jar. The tomatoes were cut into slices, cooked and cooled, and the pulp was dried for 3 hours at 60oC in an oven dryer. The dried pulp was ground in airtight glass containers and packed. According to AOAC methods, proximate research was carried out (2005).

Results: Oyster mushroom powder was measured as follows: fat, ash, protein, moisture and total carbohydrates were 2.5 percent, 8.1 percent, 31.5 percent, 3, 73 percent and 40.8 percent on a dry weight basis, respectively. The fat, ash, protein, and total carbohydrate results for Moringa powder were as follows: 6.3 percent, 9.5 percent, 33.4 percent, and 57.63 percent. The outcome of the Ox tail powder was 14.6 percent fat, 5.1 percent ash, 23.7 percent protein, 36.2 percent total carbohydrates and 4.72 percent moisture content. Conclusion: The Oyster mushroom can be used to produce instant oxtail soup fortified with mushroom (Pleurotus ostreatus) and Moringa Leaves powder.

Author (s) Details

Dr. L. G. Njue
Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya.

View Book :- https://stm.bookpi.org/CRAFS-V4/issue/view/30