Effect of Reconstitution of Bajra Grains (Pennisetum typhoideum) on Chemical Composition, Nitrogen Solubility And in sacco Dry Matter And Nitrogen Disappearance

Experiments were conducted to determine the effect of reconstitution of bajra grains on proximate principles, total sugars, reducing sugars, nitrogen solubility and in sacco dry matter and nitrogen disappearance. The ground bajra grains were reconstituted by raising the moisture content to about 25%. In one lot of the reconstituted grains, urea @ 1% (w/w) was added as a preservative. CP and CF contents were non-significantly higher inrecontititued grains than those of non-reconstitued ground grains. The total and reducing sugars were also increased significantly (P<0.05) due to reconstitution. The pH decreased significantly (P<0.05) from 6.31 to 4.55 in reconstituted grains and the pH of urea added lot was 7.70. Nitrogen solubility of reconstituted grains was significantly (P<0.05) higher than those of raw and urea added grains, irrespective of the solvent used. The in sacco dry matter and nitrogen disappearance were significantly (P<0.05) increased at 3, 6, 9 and 24h of incubation intervals due to reconstitution. The reconstitution of bajra grains increases N solubility, in sacco N and DM disappearance.