NUTRITIVE VALUE OF SOME GHANAIAN FEEDSTUFFS

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Abstract
The nutrient composition of 12 Ghanaian feedstuffs was studied by chemical or microbiological analysis for amino acids, B-vitamins, calcium, phosphorus, gross energy and the proximate principles. Digestibility coefficients for dry matter, energy, and protein were determined with adult male mice. The amino acid contents of the feedstuffs were compared with that of whole egg, according to chemical score and essential amino acid index methods. The nutritive values of five high protein Ghanaian feedstuffs were determined, with weanling male mice, by the nitrogen balance and protein efficiency ratio methods in diets containing 8, 11, 14, and 17% protein. Heating cowpeas and bambarra beans was found to increase the digestibility and protein utilization of the legumes. The composition of the feedstuffs was, with a few exceptions, similar to that reported elsewhere. Notable differences included the generally low calcium content of the Ghanaian feedstuffs, the high cellulose content of palm kernel cake and the low methionine and cystine content of the feedstuffs.