Effect of extrusion technique on antinutritional factors of sorghum-soya blends

Effect of extrusion technique on antinutritional factors of sorghum-soya blends

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]-...

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Bibliographic Details
Main Authors: ARUN KUMAR T V, INDRA MANI, A PRAMOD, D V K SAMUEL, S K JHA, P K SAHOO, J P SINHA, ABHIJIT KAR
Format: Article
Language:English
Published: Indian Council of Agricultural Research 2023-03-01
Series:The Indian Journal of Agricultural Sciences
Subjects:
Extrusion
Phytic acid
Tannin
Trypsin inhibitor activity
Online Access:https://epubs.icar.org.in/index.php/IJAgS/article/view/78518

Internet

https://epubs.icar.org.in/index.php/IJAgS/article/view/78518

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