Effects of Different Types of Drying on the Nutritive Value of Proteins in the Fishmeals

Abstract

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear fJthat the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine '1nd pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way , inferior to the meals prepared by hot a air, steam or vacunm drying.