IIARD International Institute of Academic Research and Development

International Journal of Agriculture and Earth Science (IJAES )

E- ISSN 2489-0081
P- ISSN 2695-1894
VOL. 11 NO. 3 2025
DOI: 10.56201/ijaes.vol.11.no3.2025.pg29.36

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FTIR-Spectrophotometry of Differently Processed Cassava Roots and Effects of their Formulated Diets on the Weight Gains of Oreochromis niloticus

N G Iwuji, C N Anyanwu, G N BenChendo, T O Azeez, S C Iwuji, D I Osuigwe

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Abstract

This study compared the Fourier Transform Infrared (FTIR) Spectrophotometry of differently processed cassava roots for partial replacement of maize and the effects on the percentage weight gain of Oreochromis niloticus fed on their composed diets. The processed cassava meals were prepared by subjecting peeled dewatered mashed cassava tubers to sun-drying and gelatinization after fermentation to obtain sundried cassava root meal (SD) and fermented gelatinized cassava root meal (FG), respectively. FTIR analysis of maize (MZ), SD and FG showed common but varying intensities of anti-nutritional factors such as cyanides (6.06%: 50.50% and 16.00%, respectively), nutrients such as amides (1.52%: 0% and 5.00%, respectively) and therapeutic such as phenolic functional groups (0.85%: 2.40% and 3.00%, respectively). FG had the highest intensities of hydroxyl, phenolic groups, aromatic rings, carboxylic acids and amides. But SD had highest intensities of cyanide, ketone and legnin functional groups than FG with essentially none in maize. FG 25% inclusion Group had the highest final mean weight (FMW) of 77.77±0.03g) and mean weight gain (MWG) of 57.77 ± 0.03g followed by MZ with FMW of 75.44 ±0.03g and MWG of 55.44 ±0.03g while SD 75% had the least FMW (64.07±0.16g) and MWG (44.07±0.17g). Consequently, FG had highest amides (usually found in proteins) than in SD and its 25% inclusion yielded the highest FMW and MWG followed by MZ but least in SD 75% inclusion. The higher MWG of FG could also be justified by the lower intensities of anti-nutritional factors in FG than in SD.

keywords:

FTIR-Spectroscopy; Processing; Cassava; Fish; Growth

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