Effect of supplementation of processed maize germ cake on nutritional quality of maize

Authors
Citation
Ho. Gupta, Effect of supplementation of processed maize germ cake on nutritional quality of maize, J FD SCI M, 38(5), 2001, pp. 507-508
Citations number
17
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
507 - 508
Database
ISI
SICI code
0022-1155(200109/10)38:5<507:EOSOPM>2.0.ZU;2-4
Abstract
Processed defatted (deoiled) maize germ cake (PDMGC) was analysed for its p roteins and the lysine and tryptophan contents. These values were found to be 23.90 %, 4.92 g/16 g N and 1.20 g/16 g N respectively. Addition of PDMGC to normal maize In the ratio of 1:1 on protein basis, improved the biologi cal value (BV), net protein utilization (NPU), utilizable nitrogen (UN) and feed efficiency ratio (FER) by 18.2, 11.4, 60.6 and 20.0% respectively. Ho wever, there was only a slight decrease (6.5%) in true digestibility (TD).