International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Proximate composition, urease activity, water holding capacity and viscosity of raw and toasted guar meal
Author(s): M Siva, KA Doraisamy, MR Purushothaman and S Senthilkumar
Abstract: Guar, Cyamopsis tetragonoloba or cluster bean is a drought resistant annual legume predominantly grown in India and Pakistan (APEDA, 2011). It offers inexpensive high protein meal, produced as a by-product of guar gum manufacture (Nagpal et al., 1971). In this chapter the nutrients and feeding value of guar meal are reviewed. The crude protein (CP) content of guar meal as reported by various authors varied from 38.78 to 52.70 vs 44.0 per cent in soybean meal (NRC, 1994). The crude fibre (CF) content of guar meal varied from 4.9 to 12.55 vs 7.0 per cent in SBM. The highest CF of 12.55 per cent was reported by Nagpal et al. (1971) and with lowest crude protein. The high CF in guar meal is due to incomplete de-hulling (Das and Arora, 1978). The ether extract (EE) content of guar meal varied from 5.2 to 7.6 vs 0.8 per cent in soybean meal (SBM) (Nagra et al., 1994; Afz and Cereopa, 2013).
Guar meal had low calcium (0.13 per cent) and comparable total phosphorus (0.70 per cent) when compared to SBM which contained 0.29 and 0.65 per cent of calcium and total phosphorus respectively. Lower level of lysine (1.6 - 2.7 vs 2.69 per cent) and high level of methionine (0.36 - 0.8 vs 0.62 per cent) and threonine (1.04 - 1.9 vs 1.72) in guar meal were recorded when compared to SBM (Conner, 2002; Hassan, 2013).
Pages: 1980-1983 | 329 Views 7 Downloads
How to cite this article:
M Siva, KA Doraisamy, MR Purushothaman, S Senthilkumar. Proximate composition, urease activity, water holding capacity and viscosity of raw and toasted guar meal. Int J Chem Stud 2018;6(2):1980-1983.