Consulta: subjectFacets:"Banana flour"
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Data/hora: 14/06/2024 00:17:41

Effect of Dietary Inclusion of Leucaena (Leucaena leucocephala) and Banana Flour (Musa cavendishii) on Performance of Laying Hens
Provedor de dados: 89
Autores: Dumorné,K.
ABSTRACT The aim of the present study was to evaluate the effects of Leucaena (Leucaena leucocephala) and Banana flour (Musa cavendishii) on performance of laying hens. Fifty laying hens (3 months of age) were randomly distributed into five experimental groups, each consisting of 10 laying hens. The groups were control (10 laying hens); L6 (Leucaena, 6 g/day (10 laying hens)); L8 (Leucaena, 8.0 g/day (10 laying hens)); L10 (Leucaena, 10 g/day (10 laying hens)); and L12 (Leucaena, 12 g/day (10 laying hens)), in addition, five levels of Banana flour control (10 laying hens); 25% (10 laying hens); 50%, (10 laying hens); 75% (10 laying hens); and 100% (10 laying hens), were assessed respectively. The experimental period lasted from 4 to 8 weeks. The results of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Animal diet; Banana flour; Laying hens; Leucaena.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000400725

การพัฒนาผลิตภัณฑ์อาหารจากแป้งกล้วย
Provedor de dados: 106
Autores: Yanisa Rat-a-pa; Vipa Surojanamethakul; Maradee Phongpipatpong; Tavisa Lohana; Pilin Phoopat; Varunee Praditsrigoon.
Experiment on banana flour production is presented. The varities of banana used in this study were Klue numwa and Klue hakmuk. The effect of heat pretreatment on peeling and cutting under pressure at 250"F were investigated. It was shown that heating for I min. gave the best result on peeling and cutting. The proximate analysis at different heating times yielded similar results. However, the percent amylose content to dry basis of Klue numwa and Klue hakmuk flours were 12.06 and 10.58, respectively. The physical properties of Klue numwa and Klue hakmuk flour were also studied. The swelling and gelatinization properties of Klue numwa flours was similar to rice starch while Klue hakmuk flour was alike that of glutinous rice starch. The mixture of Klue nLlmwa...
Tipo: PhysicalObject
Palavras-chave: Klue numwa flour; Klue hakmuk flour; Banana flour; แป้งกล้วยน้ำว้า; แป้งกล้วยหักมุก; แป้งกล้วย; การพัฒนาผลิตภัณฑ์อาหาร; ความร้อน; การนึ่งกล้วย; คุณสมบัติทางกายภาพ; การประกอบอาหาร; อายุการเก็บรักษา; การยอมรับของผู้บริโภค.
Ano: 1993
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2630