Results 161 to 170 of about 167,334 (185)

Improving the biological value of guar meal by detoxification

Journal of Agricultural and Food Chemistry, 1984
Comparaison de plusieurs systemes solvants pour l'elimination des principaux constituants toxiques ou antinutritionnels. L'etude de la valeur nutritive, chez le rat, de la farine ainsi traitee montre l'amelioration entrainee par la ...
Basant K. Misra, Satya P. Singh, Prabhakar B. Varade, Ranjeet Singh, Krishan C. Sikka   +4 more
openaire   +1 more source

Effect of guar on second-meal glucose tolerance in normal man

Clinical Science, 1986
1. Whole body glucose turnover and absorption of a 50 g glucose drink was studied in six healthy volunteers on two occasions, 4 h after a ‘breakfast’ of 50 g of glucose, mixed on one occasion with 20 g of guar gum. 2. Plasma glucose concentrations were significantly reduced with guar gum compared with those obtained without guar gum (P ...
T R, Trinick, M F, Laker, D G, Johnston, M, Keir, K D, Buchanan, K G, Alberti   +5 more
openaire   +2 more sources

The effect of processing on the nutritional value of guar meal for broiler chicks

British Poultry Science, 1967
Synopsis Guar meal contains two factors which are detrimental to the growth rate and food conversion of chicks. One of the factors is the trypsin inhibitor which can be destroyed by cooking the raw guar meal for a period of 1 hr at a temperature of 110° C. with the injection of super‐heated steam for a period of 15 min.
J R, Couch, Y K, Bakshi, T M, Ferguson, E B, Smith, C R, Creger   +4 more
openaire   +2 more sources

Nutritional quality of detoxified guar (Cyamopsis tetragonoloba) meals

Journal of Agricultural and Food Chemistry, 1986
Defatted guar meal was detoxified by extracting with 1 or 0.25 N HCl or autoclaving, and nutritional quality of these processed meals was evaluated by various techniques. Although in vitro digestibility of the meal proteins was improved, amino acid composition, available lysine content, and chemical score of the meal were not affected appreciably by ...
Razia Tasneem, N. Subramanian
openaire   +1 more source

Compositional and Nutritional Evaluation of Guar (Cyamopsis tetragonoloba L.) Meal

Animal Nutrition and Feed Technology, 2019
The aim of this study was to evaluate the nutritional value of guar meal (Cyamopsis tetragonoloba), with particular emphasis on the protein quality, as an alternative source of animal feed compared to the popular genetically modified soybean meal. The research material consisted of three types of guar meal (GM) purchased in India and soybean meal (SBM)
W. Biel, A. Jaroszewska
openaire   +1 more source

Role of viscous guar gums in lowering the glycemic response after a solid meal

The American Journal of Clinical Nutrition, 1994
The aim of the present study was to investigate how guar gum viscosity acts on starch digestion and glucose absorption in humans. Six healthy subjects received a mixed diet composed of 60.4% carbohydrate in the form of maize glucose or pregelatinized starch, to which was added 5.6% low- or high-viscosity guar gums.
Leclere, C.J., Champ, Martine, Boillot, J., Guille, G., Lecannu, G., Molis, C., Bornet, Frédéric, Krempf, Michel, Delort-Laval, J., Galmiche, J.P.   +9 more
openaire   +3 more sources

Supplementation of raw and toasted guar meal on the performance and nutrient utilization in broilers

Indian Journal of Poultry Science, 2019
A biological trial was undertaken in a completely randomized design to study the effect of temperature and time of toasting on the feeding value of guar meal (GM) on the performance and nutrient digestibility in commercial broiler chicken. A total of 400 one-day-old broiler male chicks (Cobb 400) were allotted to eight dietary treatments (1 control + 7
M. Hanumanth Rao, V. Ravinder Reddy, S.V. Rama Rao, M. Shashi Kumar, N. Nalini Kumari, Srinivas Gurram   +5 more
openaire   +1 more source

Nutritional quality of aqueous alcohol extracted guar (Cyamopsis tetragonoloba) meals

Journal of Agricultural and Food Chemistry, 1990
Detoxification of guar meal was done by repeated extraction of the defatted meal with aqueous ethanol, methanol, or 2-propanol. The nutritive quality of the detoxified meals as compared to that of defatted meal was evaluated by both in vivo and in vitro techniques.
Razia Tasneem, N. Subramanian
openaire   +1 more source

Quantitative Measurement of Negligible Trypsin Inhibitor Activity and Nutrient Analysis of Guar Meal Fractions

Journal of Agricultural and Food Chemistry, 2004
A complete nutrient characterization of three possible products of guar bean processing does not apparently exist in the literature. Guar meal is a high-protein byproduct produced during extraction of galactomannan gum from the guar bean. During the extraction process, two fractions are produced (germ and hull).
Jason T, Lee, Stacey, Connor-Appleton, Akram U, Haq, Christopher A, Bailey, Aubrey L, Cartwright   +4 more
openaire   +2 more sources

Lipids of guar seed meal (Cyamopsis tetragonoloba L. Taub)

Journal of Agricultural and Food Chemistry, 1981
S P, Singh, B K, Misra
openaire   +2 more sources