Chemical composition and nutritive value of ghee residue for chickens

Arumugam, Mohan; Vedhanayagam, K.; Doraisamy, K.A.; Narahari, D.

doi:10.1016/0377-8401(89)90011-4

Cited by 7 publications

(18 citation statements)

References 7 publications

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“…However, the results of the present study did not agree with Prahlad, (1954), who reported higher (36.50 per cent) and lower (18.00 per cent) values for crude protein, respectively in ghee residue. The crude fibre content of 0.26 per cent observed in this study is in agreement with the results Arumugam, et al (1989) and Loganathan,. (2012).…”

Section: Resultssupporting

confidence: 93%

“…The crude protein content of ghee residue analyzed in this experiment (24.32 per cent) is almost comparable with the value quoted by Kapoor andPal, (1979), Deodhar, (1980), Arumugam, et al (1989) and Loganathan, (2012). However, the results of the present study did not agree with Prahlad, (1954), who reported higher (36.50 per cent) and lower (18.00 per cent) values for crude protein, respectively in ghee residue.…”

Section: Resultssupporting

confidence: 91%

“…The nitrogen free extract of ghee residue (30.02 per cent) observed in this experiment was higher than the values of 14.40 per cent and 18.11 per cent reported by Arumugam, et al (1989) and Loganathan, (2012) respectively. The estimated total ash content (4.71 per cent) was lower than the value reported in ghee residue by Santha, and Narayanan, (1978) and Arumugam, et al (1989). The variation in the proximate composition in the present study with that quoted by some authors may be due to differences in method of preparation of ghee Galhotra, and Wadhwa, (1993) source of raw materials used and method of preparation of ghee residue.…”

Section: Resultscontrasting

confidence: 79%

“…Proximate composition of ghee residue: The per cent proximate composition (on dry matter basis) of the ghee residue procured from five districts of Tamil Nadu is presented in Arumugam, et al (1989) and Loganathan, (2012) but is lower than the value reported by Grewal, (1979). The crude protein content of ghee residue analyzed in this experiment (24.32 per cent) is almost comparable with the value quoted by Kapoor andPal, (1979), Deodhar, (1980), Arumugam, et al (1989) and Loganathan, (2012).…”

Section: Resultsmentioning

confidence: 68%

“…(1979), Arumugam, et al (1989) andLoganathan, (2012) reported higher fat content whereas Santha, and Narayanan, (1978), Ghosh, andUnithan, (1979) andGrewal, (1979) observed lower fat content (32.90 -36.20 per cent) in ghee residue. The nitrogen free extract of ghee residue (30.02 per cent) observed in this experiment was higher than the values of 14.40 per cent and 18.11 per cent reported by Arumugam, et al (1989) and Loganathan, (2012) respectively. The estimated total ash content (4.71 per cent) was lower than the value reported in ghee residue by Santha, and Narayanan, (1978) and Arumugam, et al (1989).…”

Section: Resultsmentioning

confidence: 96%

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Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Selvamani

Radhakrishnan

Bandeswaran

et al. 2017

AJDFR

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An experiment was conducted to analyse the chemical composition and nutritive value of ghee residue collected from various regions of Tamil Nadu. The per cent dry matter, crude protein, crude fibre, ether extract, total ash and Nitrogen Free Extract in ghee residue was 90.61, 24.32, 0.26, 40.69, 4.71 and 30.02, respectively. The calcium, phosphorus and magnesium of ghee residue were 0.58, 0.58 and 0.58 per cent, respectively. The copper, manganese and iron levels in ghee residue were 7.06, 350.57 and 413.62 ppm, respectively. Essential amino acids like lysine and methionine were at lower levels in ghee residue. Fatty acid profile in ghee residue including myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, ecosapentaenoic acid, docosahexaenoic acid and other fatty acids were 12. 76, 38.13, 1.73, 12.45, 28.20, 3.81, 0.83, 0.16, 0.63, 0.50, 0.18, and 0.56 per cent, respectively. Oleic acid levels were observed to be higher in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat and protein and also a rich source of unsaturated fatty acid and oleic acid. Further in vivo trials are needed to find the digestibility and inclusion levels in mongastrics.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Resultscontrasting

confidence: 79%

Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 96%

See 3 more Smart Citations

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Selvamani

Radhakrishnan

Bandeswaran

et al. 2017

AJDFR

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Valorization of By‐Products of Milk Fat Processing

Ravindra¹,

Sharma²,

Krishnegowda³

et al. 2022

Biotechnology for Zero Waste

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Optimization of antioxidant rich indigenous food product “burfi” recipe using response surface methodology and its storage study

Bansal¹,

Premi²,

Khan³

2018

IJAE

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: Efforts were made to prepare the indigenous food product called burfi using underutilized ghee residue and replacing the sucrose with many health and medicinal benefits containing honey. Response Surface Methodology was used to optimize the amounts of ingredients required to prepare a burfi containing minimum amount of free fatty acids (FFA), maximum amount of Antioxidants, phenols and flavonoid contents and overall acceptability by consumer on hedonic scale. The optimized and experimental values for FFA, Antioxidant, Phenolic, flavonoid content and overall acceptability were observed similar, thus indicating reliability of the software. Thereafter, storage study analysis for a period of 30 days of prepared burfi was performed in terms of FFA and overall acceptability. FFA content increased from 1.04% at initial level to 1.42% after 30 days, which remained within desirable limits. Prepared burfi was acceptable upto 30 days on the basis of sensory score and FFA.

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Chemical composition and nutritive value of ghee residue for chickens

Cited by 7 publications

References 7 publications

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

Valorization of By‐Products of Milk Fat Processing

Optimization of antioxidant rich indigenous food product “burfi” recipe using response surface methodology and its storage study

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