effect of variety and drying method on the nutritive value

Effect of hay steaming on forage nutritive values and dry

The objective was to determine the effect of steaming on forage nutritive value and intake by horses Two alfalfa (Medicago sativa L ) Harvesting hay can be complicated by poor drying conditions including high humidity heavy dew and the threat of rainfall (Moser 1995) In an effort to avoid rainfall or in the presence of adverse weather conditions hay is often baled before achieving

Nutritive value of keratin 3 Effect of source particle

Drying Equipment - (NN470) Nutritive value of keratin 3 Effect of source particle size and method of grinding Author(s) : Newell G W Elvehjem C A Author Affiliation : Dept Biochem Coll Agric Univ Wisconsin Madison Journal article : Journal of Nutrition 1947 Vol 33 pp 673-683 Abstract : The growth of rats rats Subject Category: Organism Names see more details and chicks

Effect of drying method on supercritical CO2 extraction of

EFFECT OF DRYING METHOD ON SUPERCRITICAL CO 2 EXTRACTION OF GRAPE SEED OIL Jakobović M (1) Kiš D (2) Aladić K (3) Jakobović S (4) Lončarić M (5) Jokić S (5) Original scientific paper Izvorni znanstveni članak SUMMARY Aim of this study was to monitor the influence of drying method

Introducing Food Dehydration

The nutritive value of food is affected by the dehydration process Vitamins A and C are destroyed by heat and air Using a sulfite treatment prevents the loss of some vitamins but causes the destruction of thiamin Blanching vegetables before drying (to destroy enzymes) results in some loss of vitamin C and B-complex vitamins as well as the loss of some minerals because these are all water

Effect of variety and drying method on the nutritive value

Effect of variety and drying method on the nutritive value of corn for growing pigs Quanfeng Li # 1 Meng Shi # 1 Chuanxin Shi 1 Dewen Liu 1 Xiangshu Piao 1 Defa Li 1 and Changhua Lai 1 1 State Key Laboratory of Animal Nutrition Ministry of Agriculture Feed Industry Centre China Agricultural University Beijing 100193 China

Effect of Solar Drying Method on the Proximate

This led to a net loss of dry matter and a corresponding reduction in nutritive value [20] The indirect solar drying method had lesser incidence of yeast load due to the enclosed nature of the drying facility preventing high contamination with yeasts since the "seeds " called spores of yeasts travel through the air Hand washing or hygiene protocols were also observed before visiting the

Variety effects on fermentation quality and nutritive

Variety effects on fermentation quality and nutritive value of whole-plant maize silage: LIU Yue 1 WANG Guo-gen 1 WU Hao 1 MENG Qing-xiang 1 SONG En-liang 2 CHENG Hai-jian 2 ZHOU Zhen-ming 1 *: 1 State Key Laboratory of Animal Nutrition College of Animal Science and Technology China Agricultural University Beijing 100193 China 2 Institute of Animal Husbandry and Veterinary Science

Influences of drying methods processing on nutritional

The oven drying method had a good effect on decreasing drying time It is recommended that the fish drying with electric oven method is more suitable for feeding health nutrition and good shelf life Introduction The processes which usually reduce moisture content involve drying in solar and oven smoking and frying Although the method of drying depends on the species used and the interest

Effect of drying method on estimated nutritive value of

30/09/2005The effect of laboratory drying method on estimated nutritive value of Arbutus andrachne an evergreen shrub Gleditsia triacanthos (acanthos) a deciduous leguminous shrub and Medicago arborea an evergreen leguminous shrub was determined Hand-plucked samples collected during the rapid growth period in May and later when growth had ceased in August were dried in either an oven

Effect of Hybrid Solar Drying Method on the Functional

Effect of Hybrid Solar Drying Method on the Functional and Sensory Properties of Tomato J B Hussein 1 M A Usman 1 K B Filli 1 2 1 Department of Food Science and Technology Modibbo Adama University of Technology Yola P M B 2076 Yola Nigeria 2 SP Food and Bioscience Box 5401 402 29 Gothenburg Sweden

EVALUATION OF YIELD AND NUTRITIVE VALUE OF

EVALUATION OF YIELD AND NUTRITIVE VALUE OF PHOTOPERIOD-SENSITIVE SORGHUM AND SORGHUM-SUDANGRASS1 2 / harvest methods as the sub-plot and variety as the sub-sub plot Harvest method treatments were arranged within each planting date to avoid shading of multiple harvest plots Four replications were performed for each treatment combination Seeding rates were as

Effect of Drying Techniques Harvest Season and Their

03/08/2018The knowledge of the effect of drying technique and harvest season is necessary in determining the most suitable conditions for the production of instant yam flour to imitate closely the traditionally produced pounded yam This research work examined the effects of drying technique (sun oven vacuum and freeze drying) harvest season (old and new) and the interaction of these factors on

Nutritive value of keratin 3 Effect of source particle

Drying Equipment - (NN470) Nutritive value of keratin 3 Effect of source particle size and method of grinding Author(s) : Newell G W Elvehjem C A Author Affiliation : Dept Biochem Coll Agric Univ Wisconsin Madison Journal article : Journal of Nutrition 1947 Vol 33 pp 673-683 Abstract : The growth of rats rats Subject Category: Organism Names see more details and chicks

Effect of Pumpkin Flour on the Rheological Characteristics

Its nutritive value varies from one species to another It is rich in β-carotene a precursor of Vitamin 'A' and helps in the prevention of various ailments/diseases like eye disorder cancer and skin related problems It acts as sedative refrigerant diuretic and quenches thirst [1-4] Fresh pumpkin fruit which can be consumed as freshly boiled and steamed or as processed food items

The effect of variety on maize grain and crop residue

01/06/1999In this study eight varieties of maize were used to assess the effect of variety on grain and crop residue yield and on nutritive value of the stover and the potential utility index was used for overall assessment of the varieties 2 Materials and methods 2 1 Experimental site

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally through sun drying or through the use of specialized dryers or dehydrators Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia and is prized because of its sweet taste nutritive value and long shelf life

Effect of foaming agent concentration and drying

Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder Veerapandian Chandrasekar* John Swamy Gabriela K Kannan and A Sangamithra Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore-642 205 India Received: 10-09-2014 Accepted: 22-01-2015 DOI: 10 5958/0976

Nutritive value of keratin 3 Effect of source particle

Drying Equipment - (NN470) Nutritive value of keratin 3 Effect of source particle size and method of grinding Author(s) : Newell G W Elvehjem C A Author Affiliation : Dept Biochem Coll Agric Univ Wisconsin Madison Journal article : Journal of Nutrition 1947 Vol 33 pp 673-683 Abstract : The growth of rats rats Subject Category: Organism Names see more details and chicks

The Effect of Fermentation and Drying Processes on Oil

The Effect of Variety and Drying on the Engineering Properties of Fermented Ground Cassava International Journal of Scientific Knowledge 1(5): 1327 [23] Bhatt S M and Gupta R K (2015) Bread (composite flour) formulation and study of its nutritive phytochemical and functional properties Journal of Pharmacognosy and Phytochemistry 4(2

feed from animal wastes: state of knowledge

Losses of the most valuable substances in poultry litter — crude protein — vary considerably according to the drying method and nature of the processing ensiling completely preserves the nutritive value (Table 81) Surbrook et al (1971) observed the following losses of crude protein in various animal wastes: Table 79 POULTRY MANURE DRYING COSTS 1 Moisture content of waste (%) Total

The effects of drying temperature on chemical

The effects of drying temperature on chemical composition and nutritive value of leaves of the shrub legumes Acacia angustissima (Miller) Kuntze Calliandra calothyrsus Meissn and Leucaena leucocephala (Lam ) de Wit were determined in two studies in Zimbabwe In the first study the effects of shade- sun- and oven-drying leaves on chemical composition and protein precipitation capacity of

Effect of Hybrid Solar Drying Method on the Functional

Effect of Hybrid Solar Drying Method on the Functional and Sensory Properties of Tomato J B Hussein 1 M A Usman 1 K B Filli 1 2 1 Department of Food Science and Technology Modibbo Adama University of Technology Yola P M B 2076 Yola Nigeria 2 SP Food and Bioscience Box 5401 402 29 Gothenburg Sweden

Effect of processing methods on qualities of instant whole

The nutritive value of legumes depends upon the processing methods presence or absence of antinutritional or toxic factors and possible interaction of nutrient with other food components Boiling in water and subsequent seasoning with oil and spices is the most widely employed method of cooking of pulses as well as to reduce the antinutritional factors At higher altitudes cooking takes too

Variety and phosphate fertilizer dose effect on nutrient

Two separate experiments were conducted to determine the effect of P fertilizer dose on the nutritive value of haulms from different cowpea varieties (V) In experiment 1 effect of three P doses (30 60 and 90 kg P2O5/ha) on in vitro gas production (IVGP) characteristics concentrations of digestible organic matter (DOM) crude protein (CP) acid detergent fiber (ADF) and neutral detergent