ESTIMATION OF AMINO ACID PROFILE IN SHEANUT CAKE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY


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Authors

  • D. NAGALAKHSHMI, T. RAGHUNANDAN, R. PRASANNA KUMAR and NAGA PAWAN KUMAR

Abstract

Three modes of samples of Shea nut cake were collected M/s. Foods, Fats and Fertilizers Pvt. Ltd which is Multi National Company located in West Godavari District A.P for analysis. The amino acid values of Sheanut cake on the per cent DM basis, per cent CP basis and on fresh basis are Amino acid values on DM, CP and fresh basis (%) for Methionine 0.27, 1.80 and 0.28; Cystine 0.20, 0.37 and 0.21; Methionine + cystine 0.47, 3.17 and 0.48; Lysine 0.48,3.24 and 0.48; Threonine 0.50,3.37 and 0.52; Arginine 1.49, 10.10 and 1.54; Isoleucine 0.61,4.15 and 0.63; Leucine 1.03,7.03 and 1.07; Valine 0,78, 5.27 and 0.80;
Histidine 0.40, 2.71 and 0.41; Phenylalanine 0.47,3.20 and 0.49; Glycine 0.64,4.34 and 0.66; Serine 0.54, 3.65 and 0.56; Proline 0.71, 4.82 and 0.74; Alanine 0.72, 4.87 and 0.74, Asparatic acid 1.41, 9.58 and 1.46; Glutamic acid 2.14, 14.50 and 2.22, respectively. The findings of this research highlight the protein values and potential uses of the Shea Nut Cake as one of the agroindustrial by-product and it can used as feed ingredient for the feeding of livestock after proper screening for Anti nutritional factors.

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Submitted

2017-02-22

Published

2017-02-23

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Articles

How to Cite

ESTIMATION OF AMINO ACID PROFILE IN SHEANUT CAKE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. (2017). The Journal of Research, PJTSAU, 44(1 & 2). https://epubs.icar.org.in/index.php/TJRP/article/view/68057