Effect of extrusion technique on antinutritional factors of sorghum-soya blends
| Autor: | ARUN KUMAR T V, INDRA MANI, A PRAMOD, D V K SAMUEL, S K JHA, P K SAHOO, J P SINHA, ABHIJIT KAR |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | The Indian Journal of Agricultural Sciences, Vol 88, Iss 3 (2023) |
| Druh dokumentu: | article |
| ISSN: | 0019-5022 2394-3319 |
| DOI: | 10.56093/ijas.v88i3.78518 |
| Popis: | Response surface methodology was used to assess the effect of soya level (10-30%), feed moisture content (12-20% w.b.), barrel temperature (110-150°C) and screw speed (250-450 rpm) on trypsin inhibitor activity (TIA),phytic acid (PA) and tannin content of the sorghum [Sorghum bicolor (L.) Moench]-soya blends. Results showed that incorporation of soybean [Glycine max (L.) Merr.] increased antinutritional factors in the feed formulation but extrusion cooking considerably reduced these factors in the extruded snack. The extent of reduction being up to 96% in TIA and 57% in PA and tannin content. Second-order polynomial model showed that soya level and barrel temperature significantly (P |
| Databáze: | Directory of Open Access Journals |
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