EFFECTS OF PROCESSING METHODS ON THE PROXIMATE COMPOSITION AND FORAGE QUALITY INDICES OF PHASEOLUS LUNATUS AND AESCHYNOMENE HISTRIX

Abstract

ABSTRACT Thestudyevaluates the effects of different processing methods on the forage quality indices of Aeschynomenehistrix and Phaseolus lunatus. The study was laid out using a 3x2 factorial arrangementin a randomized complete block design. Results indicated that Aeschynomenehistrix exhibited a significantly higher dry matter content (93.80%) under sun drying compared to Phaseolus lunatus which showed the lowest dry matter content (10.27%) when fresh. Additionally, sun dried Aeschynomenehistrix had the highest organic matter content (98.05%) while fresh Aeschynomenehistrix had the highest carbohydrate content (76.45%), digestible dry matter (76.45%), dry matter intake (3.02%) and relative feed value (154.82%). Statistical analysis using Duncan`s Multiple Range Test revealed significant differences (p<0.05) across processing forms and legumes types, highlighting the superior forage quality of Aeschynomenehistrix when processed approximately. In conclusion, Wilted samples have the highest value in crude protein and Sun dried A. histrixincrease in dry matter and decreased in dry matter digestibility indicating a trade-off between moisture reduction and nutrient availability. Wilting should be employed for preserving crude protein content and forage intended for high producing animals should be processed fresh to maximize relative feed value and cell content are recommended.