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Globally, the presence of cyanotoxins in water supplies and food has been widely investigated for over a decade. Cyanotoxins are harmful metabolites produced by toxic cyanobacterial genera. These metabolites belong to diverse chemical classes, with a variety of physicochemical properties, chemical structures, and toxic activities. The present study seeks to investigate the occurrence of cyanotoxins in water supplies destined for food processing and assess the human health risk from exposure to cyanotoxins. To achieve this, a simple, sensitive, and reliable analytical method was developed for the determination of microcystins (MC-RR, MC-LR, MC-YR) in process water, raw maize meal, and cooked maize (porridge) at ppb (parts per billion) levels. These compounds were extracted using Solid Phase Extraction (SPE) with optimized parameters; thereafter, Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) was used for the rapid determination of the analytes selected for the present study. The method developed was applied to samples collected from the meal grinding station located in Mawoni village in South Africa; and was able to detect and quantify all the target cyanotoxins. MC-LR, MC-YR and MC-RR were detected at concentrations ranging from 10 to 11.2 μg/L, 9.1–9.4 μg/L, and 2.3–3.5 μg/L, in water samples, respectively. However, MC-YR was not detected in ground water sample. Moreover, MC-LR, MC-YR, and MC-RR concentrations in maize and porridge samples ranged between 9.2 and 11.2, 5.5–8.6, and 6.3–9.3 μg/kg dry weight, respectively. The hazard quotient index (HQi) levels found in the present study ranged between 2.2 – 8.4 and 0.11–8.9 for adults and children, respectively, representing potential risks to human health. Findings from LC-MS/MS reveal that cyanotoxins can be transferred from water to food during food processing using cyanotoxins contaminated water. Furthermore, the methods developed can be used by environmental and health agencies to strengthen the monitoring of cyanotoxins in water and food.

This study aimed to develop a fermented maize meal drink using kefir grains or yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus). Maize flour was first gelatinized into gelatinized maize meal slurry and this was partially replaced with pasteurized milk (80:20), cooled to 35 ℃ (unfermented drink, UFD) and fermented with either kefir grains (KGD) or yoghurt cultures (YSD). The physicochemical properties, total soluble solids, sugar compounds, and storage stability indices of the derived beverages were evaluated. The fermented drinks showed low acidity levels (pH 3.90-4.15) and total soluble solids (< 5.25 Brix). The effects were due to the metabolic action of the cultured microbes to hydrolyze macromolecules in the drinks, as well as the formation of organic acids. As a result, biochemical changes were also noted for other assessed parameters. The YSD had the least alpha-lactose (35680.30 μg g-1) and fructose (168.94 μg g-1) contents, high sorbitol concentration (279.36 μg g-1), increased antioxidant activity (2.53 μmol TEg-1), maximum lightness, moderately thin consistency and good shelf stability indices. Although the KGD had appreciable properties, findings indicated that the YSD (with good indices in all the qualities investigated) could be a potential functional drink. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the suitability of different soft‐endosperm commercial maize hybrids to obtain polenta of good technological quality. Ten commercial soft‐endosperm hybrids and two open‐pollinated varieties (quality controls) of maize were used. Grain physical characteristics were determined, and polentas from each genotype were obtained. The chemical composition of semolina was determined, and polenta was evaluated in terms of viscoelasticity, cooking characteristics and colour. The semolina yield was between 50.96 to 69.36%. The control genotypes showed the lowest values for peak viscosity, with 3670.5 and 3966.25 cP. Hybrid Next22.6 showed the highest consistency value, while C6006, Col17, Ds507 and Srm566 presented the lowest value of all samples tested. Hybrid N7822 first, followed by Ds507 and Srm553, proved to be suitable for the food industry. The good characteristics of this dish were associated with high pasting temperature and semolina yield, and low consistency and viscosity values. [ABSTRACT FROM AUTHOR]

Based on QuEChERS and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), a method for the simultaneous detection of 41 pesticide residues in maize meal was established. Maize meal samples were extracted with acetonitrile and analysed by UPLC-MS/MS after treated with QuEChERS approach. Good linearity was observed when the mass concentration of 41 pesticides ranged between 0.5 and 100 μg/L, with all of the determination coefficients higher than 0.99. Limit of quantitations (LOQs) of the pesticides ranged from 0.48 to 0.85 μg/kg. At the fortified levels of 0.01, 0.1, and 1 mg/kg, average recoveries of the 41 pesticides ranged between 74% and 110%, and the relative standard deviations (RSDs) were 1.5% to 12% (n = 5). This new method is efficient, fast, sensitive and accurate, which is suitable for the simultaneous detection of multiple pesticides in maize meal. [ABSTRACT FROM AUTHOR]

Globally, the presence of cyanotoxins in water supplies and food has been widely investigated for over a decade. Cyanotoxins are harmful metabolites produced by toxic cyanobacterial genera. These metabolites belong to diverse chemical classes, with a variety of physicochemical properties, chemical structures, and toxic activities. The present study seeks to investigate the occurrence of cyanotoxins in water supplies destined for food processing and assess the human health risk from exposure to cyanotoxins. To achieve this, a simple, sensitive, and reliable analytical method was developed for the determination of microcystins (MC-RR, MC-LR, MC-YR) in process water, raw maize meal, and cooked maize (porridge) at ppb (parts per billion) levels. These compounds were extracted using Solid Phase Extraction (SPE) with optimized parameters; thereafter, Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS) was used for the rapid determination of the analytes selected for the present study. The method developed was applied to samples collected from the meal grinding station located in Mawoni village in South Africa; and was able to detect and quantify all the target cyanotoxins. MC-LR, MC-YR and MC-RR were detected at concentrations ranging from 10 to 11.2 μg/L, 9.1-9.4 μg/L, and 2.3-3.5 μg/L, in water samples, respectively. However, MC-YR was not detected in ground water sample. Moreover, MC-LR, MC-YR, and MC-RR concentrations in maize and porridge samples ranged between 9.2 and 11.2, 5.5-8.6, and 6.3-9.3 μg/kg dry weight, respectively. The hazard quotient index (HQi) levels found in the present study ranged between 2.2 - 8.4 and 0.11-8.9 for adults and children, respectively, representing potential risks to human health. Findings from LC-MS/MS reveal that cyanotoxins can be transferred from water to food during food processing using cyanotoxins contaminated water. Furthermore, the methods developed can be used by environmental and health agencies to strengthen the monitoring of cyanotoxins in water and food., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

This study aimed at improving the quality and nutrient density of a Kenyan fermented maize meal snack (mkarango) through soy fortification to alleviate protein‐energy malnutrition (PEM) in children. Nine variations of the snack were prepared by replacing 0, 30, and 50% maize with soy and fermenting each for 0, 3, and 5 days at ambient temperature. To establish the physico‐chemical characteristics, the proximate composition, bulk density, water, and oil absorption capacities and titratable acidity were determined. Consumer acceptability was evaluated using a panel of 55 individuals. Fortification of maize with 50% soy increased protein, lipid, and ash content by 256, 284, and 78%, respectively, while carbohydrates reduced by 30%. Fermentation increased lipids and slightly reduced carbohydrate content. Energy ranged from 1,600 to 1641 kJ/100 g. Oil absorption capacity and bulk density reduced with fortification and fermentation while water absorption capacity increased. Fermentation reduced pH by 29 and 31% after days 3 and 5, respectively. There was no significant difference at p ≤.05 between liking of the fortified snacks and the conventional mkarango, but increase in number of fermentation days reduced the overall acceptance. All fortified snack variations meet more than half the Recommended Daily Allowance for children aged 0.5 to 10 years. Fortification and fermentation improve nutrient density of snacks in terms of proteins, lipids, and ash as well as the functional properties. Preference for all fortified snacks was above average. The soy fortified fermented snack has the potential to alleviate protein‐energy malnutrition in developing countries. [ABSTRACT FROM AUTHOR]

This study was conducted to find substitutes for dietary maize in rabbit rations, to minimize competition between humans and livestock over the commodity. Mango seed kernel meal (MSKM) was used to substitute up to 20% of maize in rabbit rations, to assess its effects on growth, carcass and meat characteristics. Fresh mango seeds were obtained, husks were removed and seeds soaked in fresh potable water for 48 hours. The seeds were then dried to a moisture content of about 15 %, and then milled for use. Three experimental diets were formulated, where T1 (control, had no MSKM), T2 (10% of maize was replaced with MSKM) and T3 (20% of maize was replaced with MSKM). A total of 48 six-week old rabbits of indeterminate breeds (24 males and 24 females) were assigned to the three dietary treatments (16 rabbits per treatment), and were fed adlibitum for 6 weeks, to determine feed intake and growth rates of the rabbits. Water was however provided ad-libitum. At the end of the feeding trial, 24 rabbits were randomly selected (8 from each treatment, equal number of males and females) and were slaughtered humanely after a 12-hour feed withdrawal, for carcass and proximate analyses of the meat. Results from the study indicate that, feed intake and growth rates of the animals reduced significantly (p<0.05) when dietary maize replacement with MSKM increased beyond 10% inclusions. However, crude protein, phosphorus, potassium and zinc contents of the meat increased significantly (p<0.05) as MSKM inclusions increased. That notwithstanding, carcass parameters and organ weights were not affected by substituting up to 20% of maize with MSKM (p>0.05). It can be concluded that MSKM can efficiently be used to substitute up to 20% of maize in rabbit rations, for reduced feed cost, improved crude protein, phosphorus, potassium, and zinc contents of the meat. [ABSTRACT FROM AUTHOR]

In Kenya, maize remains an important staple food in every household. Unfortunately, the fungus Aspergillus flavus can infect the maize and produce aflatoxins. While government efforts to remove contaminated maize from circulation are well intentioned, there remain concerns that consumers are still being inadvertently exposed to aflatoxin. The aim of this study was to sample maize in different parts of Kenya and determine if consumers were inadvertently being chronically exposed to aflatoxins. Seventy-five maize samples and 27 samples of maize flour from three regions of Kenya (Nairobi, Eastern and Western) were analysed using an ELISA assay followed by microtiter plate reader (Neogen model) where the optical density of each microwell was read using a 450nm filter. There was a significant difference in aflatoxin levels in maize grains between the three regions and five stores (P<0.05). Samples from Eastern Kenya had the highest contamination at 22.54±4.94 ppb, while those from Nairobi had the lowest (7.92±1.57 ppb). There was no significant difference in the total aflatoxin in maize flours from Nairobi, Western and Eastern regions (P>0.05) at 95% confidence interval. Aflatoxin in maize flours were slightly above international upper limit of 5ppb but all the results were lower than the Kenya standard whose upper limit is 10ppb, indicating good manufacturing practices (GMP) by the millers. Samples of maize flours from Eastern Kenya had the highest aflatoxins concentrations at 6.98± 0.53 ppb. In summary, the study found aflatoxin contamination in maize grains especially in Eastern Kenya. The study concluded that measures put in place by government agencies for millers appear to be working. However, samples of maize grains showed variation among the regions and between stores, perhaps due to storage practices, with some levels far exceeding health limits. Due to higher levels of aflatoxin contamination in maize grains in relation to maize flours, the government and relevant stakeholders need to establish further measures to protect consumers. [ABSTRACT FROM AUTHOR]

The influence of mineral adsorbent Min-A-Zel Plus (5 g/kg) and maize meal (25 and 50 g/kg) used alone or combined, on chemical composition, biochemical changes and quality of lucerne silage was investigated. Based on the obtained data, it can be concluded that addition of Min-A-Zel Plus reduces aminogenesis, while the use of maize meal alone or with zeolite favorable conditions are achieved for lactic acid fermentation, so that the quality of obtained silages is better by one quality class. To achieve better effects of silage quality, the use of combination of mineral adsorbent with carbohydrate additives is recommended.

Background: A national mandatory food fortification program, fortifying wheat flour and maize meal with various micronutrients, was introduced in South Africa in 2003 to address micronutrient deficiencies.Objective: This study aimed to determine vitamin A, iron, and zinc content of raw maize meal and wheat flour bread sampled at household level from 2 urban and 2 rural areas in South Africa and to compare with the regulatory minimum requirements.Methods: Maize meal (250 g) and/or supermarket/local shop bread (3 inner slices) were collected from 50 randomly selected households from each study area. Maize meal samples were reduced to 10 composite samples per area. Bread samples were composited similarly; 1 composite sample consisted of 15 intact slices. Overall, 8 composite samples were obtained for both brown and white bread. The Southern African Grain Laboratory analyzed the samples for vitamin A, iron, and zinc.Results: Mean content of maize meal (100 g) represented ratios of 0.56 to 0.98 of the minimum fortification requirement for vitamin A, 0.76 to 1.08 for iron, and 0.89 to 1.00 for zinc; brown bread (100 g) represented ratios of 0.57, 1.97, and 1.67 of the minimum requirement for vitamin A, iron, and zinc, respectively, and white bread (100 g) represented ratios of 0.89, 2.22, and 2.07 for vitamin A, iron, and zinc, respectively.Conclusion: The variation in vitamin A, iron, and zinc content in maize meal and the higher than required iron and zinc content in wheat bread needs to be investigated in further studies. [ABSTRACT FROM AUTHOR]

Aflatoxicosis has repeatedly affected Kenyans, particularly in the eastern region, due to consumption of contaminated maize. However, save for the cases of acute toxicity, the levels of sub-lethal exposure have not been adequately assessed. It is believed that this type of exposure does exist even during the seasons when acute toxicity does not occur. This study, therefore, was designed to assess the exposure of households to aflatoxins through consumption of maize and maize products. Twenty samples each of maize kernels, muthokoi and maize meal were randomly sampled from households in Kibwezi District of Makueni County in Eastern Kenya and analysed for aflatoxin contamination. The samples were quantitatively analysed for aflatoxin contamination using HPLC. The uncertainty and variability in dietary exposure was quantitatively modelled in Ms Excel using Monte Carlo simulation in @Risk software. Aflatoxins were found in 45% of maize kernels at between 18 and 480 μg kg–1, 20% of muthokoi at between 12 and 123 μg kg–1, and 35% of maize meal at between 6 and 30 μg kg–1. The mean dietary exposure to aflatoxin in maize kernels was 292 ± 1567 ng kg−1 body weight day−1, while the mean dietary exposure to aflatoxin in maize meal and muthokoi were 59 ± 62 and 27 ± 154 ng kg−1 body weight day−1 respectively. The results showed that the amount and frequency of consumption of the three foods is the more important contributing factor than the mean aflatoxin concentration levels, to the risk of dietary exposure to aflatoxins. [ABSTRACT FROM AUTHOR]

The economic feasibility of maize flour and maize meal fortification in Kenya, Uganda, and Zambia is assessed using information about the maize milling industry, households' purchases and consumption levels of maize flour, and the incremental cost and estimated price impacts of fortification. Premix costs comprise the overwhelming share of incremental fortification costs and vary by 50% in Kenya and by more than 100% across the three countries. The estimated incremental cost of maize flour fortification per metric ton varies from $3.19 in Zambia to $4.41 in Uganda. Assuming all incremental costs are passed onto the consumer, fortification in Zambia would result in at most a 0.9% increase in the price of maize flour, and would increase annual outlays of the average maize flour-consuming household by 0.2%. The increases for Kenyans and Ugandans would be even less. Although the coverage of maize flour fortification is not likely to be as high as some advocates have predicted, fortification is economically feasible, and would reduce deficiencies of multiple micronutrients, which are significant public health problems in each of these countries. [ABSTRACT FROM AUTHOR]

Corn flour and maize meal fortification can benefit the consumer when the added nutrient contents are in amounts appropriate to address nutrient gaps. Legislative instruments (standards and regulations) are needed to provide guidance to the producers and food control authorities. We reviewed a number of national standards and regulations of fortified corn flour and maize meal and identified constraints; contrary to current belief, the practice of using minimum contents or ranges of nutrients has caused confusion, misinterpretation, and conflict, and should therefore be abandoned. On the basis of the findings, a model of fortification legislation is proposed, in which the additional content and the expected average nutrient content in a final product are recommended as the main parameters for quality control and enforcement. For labeling, the average content, or one adjusted to the expected content of the product at the market, can be applied. Variation in micronutrient contents should still be checked to ensure homogeneity but with adherence to clear procedures of sampling and testing, which should be part of the standards and regulations. [ABSTRACT FROM AUTHOR]

Abstract: South Africa embarked on mandatory vitamin and mineral fortification of wheat flour and maize meal in 2003 as part of a multi-faceted approach to alleviate malnutrition. However, it was reported, in 2008, that vitamin A deficiency increased despite the mandatory fortification programme. This motivates an investigation into the absorption of vitamin A as fortificant in the maize meal. Relative absorption, in chickens as the biological model, was determined by evaluating growth and vitamin A status. The weight, cumulative feed intake and liver retinol stores of chickens on different diets were measured over a 6week period. The fortified white maize meal diet was able to maintain the vitamin A status of the chickens. Poor absorption of the fortificant vitamin A is therefore not a constraint in combating vitamin A deficiency. It is in therefore also important to focus on the level of fortification delivered when consumed as a traditional prepared dish. In the traditional diet, maize porridge is often consumed with only a relish. The total fat content of the traditional meal is very low, lacking absorption enhancers. [Copyright &y& Elsevier]

Background. Wheat and maize flour fortification is a preventive food-based approach to improve the micronutrient status of populations. In 2009, the World Health Organization (WHO) released recommendations for such fortification, with guidelines on the addition levels for iron, folic acid, vitamin B12, vitamin A, and zinc at various levels of average daily consumption. Iron is the micronutrient of greatest concern to the food industry, as some believe there may be some adverse interaction(s) in some or all of the finished products produced from wheat flour and maize meal. Objective. To determine if there were any adverse interactions due to selection of iron compounds and, if differences were noted, to quantify those differences. Methods. Wheat flour and maize meal were sourced in Kenya, South Africa, and Tanzania, and the iron compound (sodium iron ethylenediaminetetraacetate [NaFeEDTA], ferrous fumarate, or ferrous sulfate) was varied and dosed at rates according to the WHO guidelines for consumption of 75 to 149 g/day of wheat flour and > 300 g/day of maize meal and tested again for 150 to 300 g/day for both. Bread, chapatti, ugali (thick porridge), and uji (thin porridge) were prepared locally and assessed on whether the products were acceptable under industry-approved criteria and whether industry could discern any differences, knowing that differences existed, by academic sensory analysis using a combination of trained and untrained panelists and in direct side-byside comparison. Results. Industry (the wheat and maize milling sector) scored the samples as well above the minimal standard, and under academic scrutiny no differences were reported. Side-by-side comparison by the milling industry did indicate some slight differences, mainly with respect to color, although these differences did not correlate with any particular iron compound. Conclusions. The levels of iron compounds used, in accordance with the WHO guidelines, do not lead to changes in the baking and cooking properties of the wheat flour and maize meal. Respondents trained to measure against a set benchmark and/or discern differences could not consistently replicate perceived difference observations. [ABSTRACT FROM AUTHOR]

Rice ( Oryza sativa) flour and maize ( Zea mays) meal substitution in wheat ( Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample. [ABSTRACT FROM AUTHOR]

Abstract: In 2003 the Department of Health of South Africa embarked on a mandatory fortification programme of maize meal as part of a nutrition programme to alleviate malnutrition. The aim of this study was to determine the vitamin A content in fortified white maize meal and the maize porridge prepared with it as purchased and consumed. The highest mean vitamin A concentration in the maize meal was 261μgRE/100g and the lowest mean vitamin A concentration was <19μgRE/100g. Pertaining to regulation the final minimum level of vitamin A in fortified maize meal shall not be less than 187.7μg/100g (Department of Health, 2003). The average retention of vitamin A in maize porridge as the difference in vitamin A concentration between raw maize meal and cooked porridge was calculated as 39.8%. Although fortification of maize meal can improve the vitamin A intake of the population, it must be regularly monitored and regulate in order to be beneficial. If not then fortification might as well be voluntary. [Copyright &y& Elsevier]

Background. New maize varieties have been biofortified with provitamin A, mainly β-carotene, which renders the grain yellow or orange. Unfortunately, many African consumers prefer white maize. The maize consumption patterns in Africa are, however, not known. Objective. To determine which maize products African consumers prefer to purchase and which maize preparations they prefer to eat. Methods. A survey of 600 consumers was conducted in Nairobi, Kenya, at three types of maize outlets: posho mills (small hammer mills), kiosks, and supermarkets. Results. Clients of posho mills had lower incomes and less education than those of kiosks and supermarkets. The preferred maize product of the posho-mill clients was artisanal maize meal; the preferred product of the others was industrial maize meal. Maize is the preferred staple for lunch and dinner, eaten as a stiff porridge (ugali), followed by boiled maize and beans (githeri), regardless of socioeconomic background. For breakfast, only half the consumers prefer maize, mostly as a soft porridge (uji). This proportion is higher in low-income groups. Consumers show a strong preference for white maize over yellow, mostly for its organoleptic characteristics, and show less interest in biofortified maize. Conclusions. Maize is the major food staple in Nairobi, mostly eaten in a few distinct preparations. For biofortified yellow maize to be accepted, a strong public awareness campaign to inform consumers is needed, based on a sensory evaluation and the mass media, in particular on radio in the local language. [ABSTRACT FROM AUTHOR]

Abstract: This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening and production of some antimicrobial compounds in the fermenting matrix. The organisms previously identified as Lactobacillus plantarum, Lb. brevis, Lb. fermentum, Lb. acidophilus, Pediococcus acidilactici, Leuconostoc mesenteroides and Leuconostoc dextranicum and Saccharomyces cerevisiae were used singly and as mixed cultures in the fermentation (fermentation time: 12h at 28±2°C) of maize meal (particle size >0.2mm). The pH fell from an initial value of 5.62–3.05 in maize meals fermented with Lb. plantarum; 4.37 in L. dextranicum+S. cerevisiae compared with the value for the control (no starter) of 4.54. Significant differences (P⩽0.05) were observed in values obtained for the functional properties tested when starters were inoculated compared with the control (no starter) except for leavening. Bivariate correlations at 0.01 levels (two-tailed) showed that significant correlations existed among pH and production of antimicrobial compounds in the fermenting meals, the highest correlation being between production of diacetyl and acid (0.694), a positive correlation indicating that production of both antimicrobial compounds increase together with time. Antimicrobial activities of the fermented maize dough were confirmed by their abilities to inhibit the growth of Salmonella typhi, Escherichia coli, Staphylococcus aureus and Aspergillus flavus from an initial inoculum concentration of 7logcfuml−1) for test bacteria and zone of inhibition of up to 1.33cm for aflatoxigenic A. flavus. The findings of this study form a database for further studies on the development of starter cultures for sour maize bread production as an alternative bread specialty. [Copyright &y& Elsevier]

The effect on ruminal digestive kinetics of supplementing maize stover (MS) with cowpea hay (CW), groundnut hay (GN), cotton seed meal (CSM) or maize meal (MM) was evaluated in a 5×5 Latin square using five Merino ewes with ruminal cannulae. CW and GN were offered at 30% w/w to MS, while CSM and MM were given at 15 g/kg0.75 per day. There were significant time ( p<0.001) and time×diet ( p<0.05) effects on pH but the effect of diet alone was not significant ( p>0.05). There was a significant ( p<0.05) increase in the concentration of ammonia with time on the supplemented diets. There were no significant ( p>0.05) differences in the concentrations of total volatile fatty acids (VFAs). Butyrate increased with supplementation ( p<0.05). Supplementation increased the concentrations of branched-chain and total VFAs with time ( p<0.05). The non-glucogenic ratio was not significantly ( p>0.05) lower on supplemented diets owing to the higher butyrate concentration. The degradation curve constants were not significantly different ( p>0.05), the average effective dry matter degradation being 27.80%±0.618% at 0.05 h–1 flow rate. The chemical and physical characteristics of the cell wall of MS may have presented few sites for microbial colonization, so limiting degradation. These results showed that small quantities of forage supplements can improve the ruminal environment in animals subsisting on low-quality forages and form a basis for comparison with bought-in protein and energy sources. [ABSTRACT FROM AUTHOR]