Evaluation of the Physical Characteristics of Feed Waffles Produced from Calopogonium mucunoides and Cassava Peel-Based Formulations

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This research aimed to assess the physical characteristics of feed waffles as an innovative method for efficiently utilizing abundant feed resources, specifically Calopogonium mucunoides and cassava peels, in livestock production. The experiment was carried out at the National Root Crop Research Institute (NRCRI) Umudike, Abia State Nigeria. Calopogonium mucunoides were included at 0%, 7%, 14% and 21% levels (S1-S4), while cassava peels were included at; 7%, 10%, 13% and 16% levels across the same sample groups. After mixing and weighing, the feed samples were baked in an industrial oven at 140-150oC for 2hours, producing a consistent brownish colour and moderately rough and crunchy texture across all samples. The durability of the waffles ranged from 12 days in S1 (the lowest Calopogonium and meshed cassava peels inclusion), to 9days in S3 and S4 (higher Calopogonium and meshed cassava peels inclusion), with the final weight at 2.08kg for each, suggesting similar moisture retention properties regardless of ingredient variation. The findings indicate that while Calopogonium mucunoides improves the nutritional profile, its higher inclusion levels negatively impacted durability, highlighting the need to balance ingredient proportions for optimal feed quality. Based on the overall physical properties, Sample S2, which had moderate inclusion levels of both Calopogonium and cassava peels, emerged as the most optimal formulation for feed waffle production and is therefore recommended.