Experiment was conducted to evaluate effects on fermentation characteristics and nutritive value of ensiling Tithonia diversifolia and taro with or without 5% "A" molasses. Samples of processed were taken on the day of ensiling and of the ensiled product after 7, 14, 21days to determine their nutritive value.  

All silages had attractive smell. pH dropped from an average of 6 at the start of ensiling and continued to decrease with increasing length of duration and increasing levels of molasses. Ensiling reduced the concentration of oxalate but the effects were most pronounced  50% reduction. A level of 5% molasses of 50% Tithonia and 50% Taro at 7 to 21 days ensiling period appeared optimum and most suitable for effective ensiling of Tithonia diversifolia leaves.