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The physico-chemical and sensory qualities of pupuru analogues produced from co-fermented cassava and breadfruit blends were investigated. Cassava and breadfruit were processed separately and cofermented at different proportions to produce pupuru and pupuru analogues. Seven different samples were produced with the ratios of 100:0, 90:10, 80:20, 50:50, 20:80, 10:90, and 0:100 cassava:breadfruit respectively. The proximate composition, bulk density, hydrogen cyanide, pH, TTA, and sensory properties of the sample were determined using standard methods. The results showed that the protein (2.86–6.41%), fat (0.43–2.05%), ash (0.36–1.17%), crude fibre (0.68–2.83%), and energy values (393.84 to 399.38 kcal/100 g) increased together with breadfruit substitution. The bulk density, pH, total titratable acidity, and hydrogen cyanide content of the sample was in the ranges of 0.47–0.60 g/ml, 4.30–5.30, 0.18–0.31%, and 0.56–1.68 mg/100 g respectively. The pupuru analogues had lower hydrogen cyanide content than pupuru. The pupuru analogues up to 50% breadfruit substitutions had acceptable sensory attributes, comparable to pupuru. The study concluded that pupuru analogues of acceptable quality can be produced from co-fermented cassava and breadfruit; this entails increasing the utilization of breadfruit.

Objective: The aim of this study was to investigate the effects of different amounts of wheat bran (WB) inclusion and postbiotics form by Saccharomyces cerevisiae and phytase cofermented wheat bran (FWB) on the growth performance and health status of broilers. Methods: Study randomly allocated a total of 300 male broilers to a control and 4 treatment groups (5% WB, 5% FWB, 10% WB, and 10% FWB inclusion, respectively) with each pen having 20 broilers and 3 pens per treatment. Results: The WB does not contain enzymes, but there are 152.8, 549.2, 289.5, and 147.1 U/g dry matter xylanase, protease, cellulase and β-glucanase in FWB, respectively. Furthermore, FWB can decrease nitric oxide release of lipopolysaccharide stimulated chicken peripheral blood mononuclear cells by about two times. Results show that 10% FWB inclusion had significantly the highest weight gain (WG) at 1 to 21 d; 5% FWB had the lowest feed conversion rate at 22 to 35 d; 10% WB and 10% FWB inclusion have the highest villus height and Lactobacillus spp. number in caecum; and both 5% and 10% FWB can increase ash content in femurs. Compared to control group, all treatments increase mucin 2, and tight junction (TJ), such as occludin, claudin-1, zonula occludens-1, and mRNA expression in ileum by at least 5 folds. In chicken peripheral blood mononuclear cells, nicotinamide adenine dinucleotide phosphate-oxidase-1 mRNA expression decreases from 2 to 5 times, and glutamate-cysteine ligase catalytic subunit mRNA expression also increases in all treatment groups compared to control group. The mRNA expression of pro-inflammatory cytokines, including interleukin-6 (IL-6), nuclear factor-κB, and IL-1β, decreases in 5% and 10% FWB groups compared to control group. Conclusion: To summarize, both WB and FWB inclusion in broilers diets increase TJ mRNA expression and anti-oxidation and anti-inflammation, but up to 10% FWB groups have better WG in different stages of broiler development.