EFFECT OF HEAT PROCESSiNG' ON NITROGEN soi.unn.rrv AND'D'lGEStiBILIiy OF PROTEIN IN SUNFLO\VER MEAL

Authors

  • A.H. K. NIAZI PCSIR Laborato~ies Complex, Shahralz-e-Jalaludin Roomi, Lahore-54600, Pakistan
  • M. EIISAN-UL-HAQ BALOCH PCSIR Laborato~ies Complex, Shahralz-e-Jalaludin Roomi, Lahore-54600, Pakistan
  • TASNIM KAUSAR PCSIR Laborato~ies Complex, Shahralz-e-Jalaludin Roomi, Lahore-54600, Pakistan
  • AWAT ALI SAKH PCSIR Laborato~ies Complex, Shahralz-e-Jalaludin Roomi, Lahore-54600, Pakistan

Keywords:

Autoclaving, Nitrogen solubility, Digestibility.

Abstract

Proximate composition of seven varieties of sunflower seed and meal and their nitrogen solubility profile in water
(20.5-22.5%),5% NaCI (49.6-52.8%)~ 70% C2 Hs OH (3.0-4.0%) and 0.2% NaOH (9.8-11.0%) was determined. In vitro
digestibility of untreated and enzymic treated sunflower meal was found to be 34.5% and 83.5% respectively. The
autoclaving of untreated meal at 1kg/em? for 5-60 mins., showed a gradual decrease in vitro protein digestibility from
34.5 to 12.0%. In vitro protein digestibility of enzymic treated meal increased from 83.5 to 87.2% after 15 mins.
autoclaving. Further increase in autoclaving time to 60 mins showed a gradual decrease in the In vitro digestibility. Hence
processing of sunflower meal at 1 kg/em? for 15 mins. was found most suitable.

Published

2022-06-09

How to Cite

NIAZI , A. K., BALOCH , . . M. E.-U.-H. ., KAUSAR, . . T. ., & SAKH , A. A. . . (2022). EFFECT OF HEAT PROCESSiNG’ ON NITROGEN soi.unn.rrv AND’D’lGEStiBILIiy OF PROTEIN IN SUNFLO\VER MEAL. Biological Sciences - PJSIR, 37(6-7), 265–268. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/2681

Issue

Vol. 37 No. 6-7 (1994): Pakistan Journal of Scientific and Industrial Research

Section

Articles