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Nutritional quality of detoxified guar (Cyamopsis tetragonoloba) meals.

Tasneem, R. and Subramanian, N. (1986) Nutritional quality of detoxified guar (Cyamopsis tetragonoloba) meals. Journal of Agricultural and Food Chemistry, 34 (5). 853-857, 32 ref..

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Abstract

Defatted guar meal was detoxified by extracting with 1 or 0.25 N HCl or autoclaving, and nutritional quality of these processed meals was evaluated by various techniques. Although in vitro digestibility of the meal proteins was improved, amino acid composition, available lysine content, and chemical score of the meal were not affected appreciably by these treatments. Defatted guar meal did not support growth of weanling rats, and its PER, net protein ratio (NPR), and NPU were all negative. On the other hand, the PER, NPR and NPU of the detoxified meals ranged from 1.23 to 1.98 (casein value 3.77), 3.38 to 3.82 (casein value 5.67), and 44 to 56 (casein value 71), resp. Also, the PER and NPU of the acid-extracted meals were significantly higher than those of the autoclaved meal, indicating that acid treatments were superior to autoclaving in detoxifying the meal and improving its nutritive value. [See also preceding abstr.]

Item Type: Article
Uncontrolled Keywords: LEGUMES-; guar meal, nutritional values of detoxified; MEAL-; NUTRITIONAL-VALUES
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 06:46
Last Modified: 02 Mar 2018 06:46
URI: http://ir.cftri.com/id/eprint/6473

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