Proximate composition, urease activity, water holding capacity and viscosity of raw and toasted guar meal

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dc.contributor.authorSiva, M
dc.contributor.authorDoraisamy, KA
dc.contributor.authorPurushothaman, MR
dc.contributor.authorSenthilkumar, S
dc.contributor.authorTANUVAS
dc.date.accessioned2018-12-26T12:05:19Z
dc.date.available2018-12-26T12:05:19Z
dc.date.issued2018-03
dc.descriptionTNV_IJCS_2018_6(2)1980-1983en_US
dc.description.abstractGuar, Cyamopsis tetragonoloba or cluster bean is a drought resistant annual legume predominantly grown in India and Pakistan (APEDA, 2011). It offers inexpensive high protein meal, produced as a by-product of guar gum manufacture (Nagpal et al., 1971). In this chapter the nutrients and feeding value of guar meal are reviewed. The crude protein (CP) content of guar meal as reported by various authors varied from 38.78 to 52.70 vs 44.0 per cent in soybean meal (NRC, 1994). The crude fibre (CF) content of guar meal varied from 4.9 to 12.55 vs 7.0 per cent in SBM. The highest CF of 12.55 per cent was reported by Nagpal et al. (1971) and with lowest crude protein. The high CF in guar meal is due to incomplete de-hulling (Das and Arora, 1978). The ether extract (EE) content of guar meal varied from 5.2 to 7.6 vs 0.8 per cent in soybean meal (SBM) (Nagra et al., 1994; Afz and Cereopa, 2013). Guar meal had low calcium (0.13 per cent) and comparable total phosphorus (0.70 per cent) when compared to SBM which contained 0.29 and 0.65 per cent of calcium and total phosphorus respectively. Lower level of lysine (1.6 - 2.7 vs 2.69 per cent) and high level of methionine (0.36 - 0.8 vs 0.62 per cent) and threonine (1.04 - 1.9 vs 1.72) in guar meal were recorded when compared to SBM (Conner, 2002; Hassan, 2013).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810086349
dc.keywordsguar meal, water holding capacity, viscosityen_US
dc.language.isoenen_US
dc.pages1980-1983en_US
dc.publisherAkinik Publicationsen_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.titleProximate composition, urease activity, water holding capacity and viscosity of raw and toasted guar mealen_US
dc.title.alternativeInternational Journal of Chemical Studiesen_US
dc.typeArticleen_US
dc.volume6en_US
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