The nutritive value of proteins 91 All measures of protein quality are a function of the limiting amino-acid, because the usefulness of a protein is limited by the amino-acid in shortest supply. The tests do not, therefore, yield any information about the other amino-acids, i.e. the potential value of the protein if given in combination with other proteins. This point needs emphasis because so ...

the nutritive value of pistachio epicarp (pe) was evaluated by in situ and in vitro techniques. chemical analysis indicated that pe was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). total phenols, total tannins, condensed tannins and hydrolysable tannins contents in pe were 8.29%, 4.48%, 0.49% and 3.79%, respectively. ruminal dry matter and crude protein degradatio...

The present study was done on different green leaves which are rich source of fibre and other micronutrients whose consumption is very less in general population due to lack awareness or ignorance. Therefore, the effort made develop value added products. Two commonly consumed products namely Pakora Appe were developed from leaves. Beetroot leaves, Radish Taro taken 40 gm each. Acceptability eva...

The nutritive value of pistachio epicarp (PE) was evaluated by in situ and in vitro techniques. Chemical analysis indicated that PE was high in crude protein (11.30%) and low in neutral detergent fiber (26.20%). Total phenols, total tannins, condensed tannins and hydrolysable tannins contents in PE were 8.29%, 4.48%, 0.49% and 3.79%, respectively. Ruminal dry matter and crude ...