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To study the variation in chemical composition of different samples of groundnut cake



To study the variation in chemical composition of different samples of groundnut cake



Livestock Adviser 12(10): 19-21



Using 2 different methods, 10 samples of defatted (solvent extracted) groundnut cake (DGC) and 10 samples of expeller extracted groundnut cake (EGC) were analysed. DGC had maximum variation in crude fibre content (coefficient of variation (CV) 57.74%) followed by ether extract (36.67%), calcium (32.02%), ash (22.46%), nitrogen-free extract (20.27%), phosphorus (19.94%) and crude protein (12.57%).

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