Digestive proteases and in vitro protein digestibility in bagrid catfish Mystus nemurus (Cuvier and Valenciennes 1840)

2020 ◽  
Vol 51 (11) ◽  
pp. 4613-4622
Author(s):  
Sharifah Rahmah ◽  
Roshada Hashim ◽  
Abdel‐Fattah M. El‐Sayed
Keyword(s):  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Digestive Proteases ◽  
Mystus Nemurus ◽  
Vitro Protein

Digestive proteases and in vitro protein digestibility of feed ingredients for the Central American river turtle,Dermatemys mawii

2018 ◽  
Vol 102 (4) ◽  
pp. 1102-1110 ◽  
Author(s):  
J. Rangel-Mendoza ◽  
J. Hernández-García ◽  
C. A. Álvarez-González ◽  
R. Guerrero-Zárate ◽  
C. E. Zenteno-Ruiz ◽  
...  
Keyword(s):  
Protein Digestibility ◽  
Central American ◽  
In Vitro Protein Digestibility ◽  
Feed Ingredients ◽  
Digestive Proteases ◽  
American River ◽  
Vitro Protein

Effects of heat on the removal of polyphenols and in vitro protein digestibility of cowpea (Vigna unguiculata (L.) Walp.)

1987 ◽  
Vol 37 (2) ◽  
pp. 183-192 ◽  
Author(s):  
Antonio C. Laurena ◽  
Virgilio V. Garcia ◽  
Evelyn Mae ◽  
T. Mendoza
Keyword(s):  
Vigna Unguiculata ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

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