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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發表在:	The Indian Journal of Agricultural Sciences
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
格式:	Article
語言:	英语
出版:	Indian Council of Agricultural Research 2023-03-01
主題:	Extrusion Phytic acid Tannin Trypsin inhibitor activity
在線閱讀:	https://epubs.icar.org.in/index.php/IJAgS/article/view/78518