Blended protein source

A study was carried out to assess the impact of replacement of fish meal by fish silage based blended protein source in Thai-pangas (Pangasianodon hypophthalamus) diet. Five isonitrogenous experimental diets with 35% crude protein level were formulated by replacing fish meal at blended protein source consisting of one third each of fish silage, groundnut oil cake and soya bean meal The growth performance of P. hypophthalmus after feeding with different experimental diets was significantly different.

13p angicungduoc5 12-06-2020 40 2   Download

Malnutrition is still public health problem in some parts of the world and causes irreversible damage at infant stage. Infants require high energy and nutrient dense foods because of their high growth velocity. Feeding fortified complementary blended foods is one of the options to treat malnourished infants. These foods are prepared with cereallegume blend, oil, sugar, vitamin/minerals and animal source protein. Complementary foods with high sugar content (> 15%) are not recommended to treat malnourished group. Animal source protein in complementary foods leads to hike in production cost.

8p caygaocaolon5 27-05-2020 32 1   Download

Rice (Oryza sativa L.) is the second most important cereal grain consumed worldwide and providing carbohydrates, proteins, fats, fibers, minerals, vitamins, etc. Rice is also considered as one of the major sources of nutrients. It has high digestibility, biological value and protein efficiency ratio owing to the presence of high concentration of lysine among all the cereals.

13p cothumenhmong4 25-03-2020 10 1   Download

In this study, corn grit by-product (hominy flour) is used as a replacement of durum wheat semolina in pasta (macaroni). Hominy flour is used as a feed ingredient in livestock, poultry, etc. and is found to be a good source of protein and dietary fibre. Trials were made in such a way to replace durum wheat semolina such as 10%, 20%, 30%, 40% and 50% and quality assessment along with typical characteristics of pasta were tested. Different Pasta blends have been compared with the control pasta and quality characterisation of pasta is evaluated.

8p caygaocaolon3 09-03-2020 10 0   Download

Extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters.

11p caygaocaolon3 27-02-2020 24 2   Download