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Preparation and nutritive value of serum and whole blood protein meals from slaughter house blood


Preparation and nutritive value of serum and whole blood protein meals from slaughter house blood



Journal of Food Science and Technology (Mysore) 12(6): 289-291



ISSN/ISBN: 0022-1155

Serum and whole blood meals from buffalo blood were prepared after coagulation by pressure cooking and air-drying. The PER of whole wheat protein (1.93) at 10% protein in the diet could be increased to 2.59 and 2.49, respectively, by replacing 2.5% wheat protein by whole blood protein meal and serum protein meals. This increase in PER was comparable to that obtained from 2.5% protein from casein, 2.53.

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Accession: 000466451

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