The rising costs of conventional poultry feed ingredients, such as soybean, maize, and fish meal, have prompted the search for more affordable and sustainable alternatives in poultry production. This study investigates the use of phytase-supplemented Palm Kernel Cake (PKC) as a replacement for soybean meal to improve feed efficiency, nutrient absorption, and growth performance in poultry. White Leghorn layers, Rhode Island Red layers, broilers, and cockerels were fed three different feed formulations: conventional feed (CF), Moderate PKC with Phytase (MPP), and High PKC with Phytase (HPP). The results showed that PKC-based diets significantly reduced feed costs while maintaining satisfactory growth, although CF led to higher body weight gain and feed efficiency. The MPP formulation struck an optimal balance between cost savings and nutritional quality, making it a viable option for layers and cockerels, while CF remained the most effective for broilers. While the HPP formulation resulted in lower feed costs, it compromised weight gain and overall profitability. These findings highlight the potential of phytase-enhanced PKC as a sustainable, cost-effective alternative to conventional feed, particularly in regions with high feed costs. However, the study emphasizes the importance of balancing cost reductions with feed quality to maximize profitability. Future research should focus on optimizing PKC inclusion levels and exploring additional enzyme supplements to further enhance feed efficiency and support sustainable poultry farming practices. This study provides valuable insights into how strategic feed formulation can support both economic and production goals in the poultry industry. Show less

Field bioassay to determine the efficacies of Andrographis paniculata (Acanthaceae) and Vernonia amygdalina (Asteraceae) in the management of maize stemborers was carried out at a plot of land located at satellite town, Calabar, Cross River State. The treatments consisted of leaf oils (1.0, 1.5 mls) of A. paniculata, V. amygdalina, a synthetic pesticide, Carbofuran at 1.0g and 1.5g a.i/ha which served as a standard, and an untreated control. The research was laid out in a Randomized Complete Block Design with three treatments and four replications. Treatments were applied at 5 and 7 weeks after planting and data were collected at 6 and 8 weeks after planting and at harvest. Parameters assessed included percent dead heart, plant heights, percent lodged stems, tunnel length, number of exit holes, egg mass, borer population and grain yield in kilograms. The result obtained showed that plots treated with leaf oils of A. paniculata, V. amygdalina and carbofurans significantly reduced (P < 0.05) the number of dead hearts, plant heights, percent lodged stems, tunnel length, number of exit holes, egg mass, borer population compared to the untreated (control). The result also revealed significant increase (P < 0.05) in grain yield in treated plots as plots treated with A. paniculata produced 17.81 kg, plots treated with V. amygdalina produced 18.26 kg, plots treated with carbofuran produced 20.47 kg compared to untreated plots which produced 8.56 kg. The results also indicated the percentage abundance of stemborer species collected in the cultivated plots, it showed that Busseolafusca was most abundant with a percentage of 32, followed by Sesemiacalamistis with a percentage of 25, Eldana saccharina 24% and Chilo partellus 19%. In conclusion, A. paniculata and V. amygdalina leaf oils could be recommended for use as alternatives to synthetic insecticides which are not environmentally friendly. Show less

The texture of Ga-kenkey, a fermented Ghanaian corn meal is essential to its taste. Aflatalization, cooking duration, and raw material all have an impact on this. Some factors can contribute to variability in texture of Ga-kenkey. The study thus seeks to assess the variability in colour, moisture, heat transfer profiles, texture profile analysis and stress relaxation of Ga-kenkey found in different position during cooking. The result showed that kenkey found in the bottom position had the highest moisture content (66.4+0.7), whiles kenkey found in the middle (62.7+0.7) with kenkey found at the top having the lowest moisture content (61.9+0.4). Kenkey in the top position displayed the lowest L* value (56.26+0.03), whereas kenkey in the bottom position displayed the greatest L* value (58.37+0.10). Kenkey produced from the top position recorded the highest hardness value (12.116+9.614) N/cm2, whereas Ga-kenkey located at the bottom had the lowest hardness (3.066+0.515) N/cm2. The bottom position kenkey had the highest level of gelatinization (50.4+0.1). There is variation in the degree of gelatinization, moisture content, colour, textural profile, heat penetration, stress relaxation for kenkey at different position cooked together. This variation is as a result of the kenkey position at contact with water used for cooking. Show less