Nutritive Value of Coconut

The nutritive value of coconut toddy.

The partly fermented sap of the coconut palm (COCOS nucifera), called toddy in Malaya, is a popular drink among certain sections of the population in south-east Asia and among the natives of the central Pacific Islands. The methods of obtaining toddy from various species of palm have been described in detail by Gibbs (191 I ) and by Browning & Symons (1916), so that only a brief account need be...

The Effects of Heat Treatment on the Nutritive Value of Coconut Meal, and the Prediction of Nutritive Value by Chemical Methods.

Coconut meal, the residual product after extraction of oil from the dried flesh of the coconut, is available in many parts of the world. In large areas of the tropics it is the only locally produced ingredient of feeding-stuffs that contains moderate amounts of protein (18-25 yo of the dry matter). The results of research on the nutritive value of this product are, however, disappointing, and t...

Nutritive Value of Sawdust

The present study was undertaken to observe the chemical composition of different types of sawdust available in the urban and peri-urban areas of Chittagong, Bangladesh. Twenty different types of sawdust from different plants were collected from study areas. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM), metabolizable energy (ME), crude protein (C...

Nutritive Value of Rice

Nutritive Value Of Rice Bran

Rice is the major foodgrain of the world and it is the principle cereal consumed in India and other parts of Asia1. Milling of paddy to obtain edible rice grain yields two major byproducts of economic and nutritional importance, namely, paddy husk and rice bran. Paddy husk has no food value but has several industrial uses. Rice bran, on the other hand, can serve as an animal feed, as a human fo...