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Nutritive value of barley rootlets, a by‐product of malting
Author(s) -
Hegazi Sayed M.,
Ghali Youssef,
Foda Mohamed S.,
Youssef Ahmed
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260805
Subject(s) - tryptophan , chemistry , amino acid , food science , threonine , biological value , biochemistry , enzyme , serine
The nutrient contents as well as the amino acid pattern of the rootlets by‐product were determined. The analysis showed that at least 19 amino acids were present of which threonine and tryptophan were found in variable amounts. The net protein utilisation of the rootlets and proteolan by‐products and mixtures of both were determined. The results indicate that the rootlets succeeded in supporting normal growth of the rats fed this by‐product. The values for digestibility, biological value and net protein utilisation for the diets prepared by mixing the rootlets and proteolan in equal proportion were found to be 86, 67.9 and 59% respectively.