ABSTRACT
This study evaluates the physical characteristics—colour, odour, and texture—of biofermented maize cobs treated with palm oil, enzymes, and molasses to determine their suitability for use in animal feed formulations. This study aims to evaluate the effects of biofermentation, enzymatic treatment, and supplementation with palm oil and molasses on the physical properties (colour, odour, and texture) of maize cobs. Maize cobs were subjected to biofermentation with different treatments, including palm oil, enzymes (Enerzyme, Naturzyme, Rossyzyme, and Multigrain), and molasses. The treatments were categorized into different groups: MEO, MEM, MNO, MNM, MRO, MRM, MGO, and MGM, along with a control sample. Physical characteristics of the untreated and treated maize cobs were observed such as colour, odour and texture.
The study revealed that biofermentation significantly altered the physical properties of maize cobs. Color changes suggested biochemical transformations such as pigment formation and oxidation. The observed sour and yeasty odors indicated active microbial fermentation, while variations in texture reflected different degrees of fiber breakdown. Enzymes played a key role in softening the cobs, while molasses enhanced microbial activity and color development. These findings demonstrate the potential of biofermentation and enzymatic treatment in improving maize cob characteristics for feed applications. Biofermentation, in combination with enzyme treatment and supplementation with palm oil and molasses, significantly modified the physical properties of maize cobs. The changes observed in color, odor, and texture suggest improved palatability and digestibility, making treated maize cobs more suitable for use in animal feed. Further studies should investigate the nutritional composition and digestibility of the biofermented maize cobs to assess their full potential in livestock feeding.
