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Evaluation of relative nutritive value in cultivars of triticale with shrivelled grain characteristics using aspergillus flavus






Journal of the Science of Food and Agriculture 29(2): 121-126

Evaluation of relative nutritive value in cultivars of triticale with shrivelled grain characteristics using aspergillus flavus

A. flavus was used to evaluate the relative nutritive value (RNV) in a set of triticale cultivars having shrivelled grain characteristics. The protein content in these samples ranged from 11.8-24.0%. The milled material was tested at 3 mg N level. Biomass of the fungus was measured as the total dry weight of the mycelium produced after 72 h of shaking and taken as the index of RNV. The fungal biomass was negatively correlated with protein content and dye binding capacity; a positive correlation existed with protein index. With the use of glucose as an extra energy source the basic response pattern remained the same, but the magnitude of correlation decreased.

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Accession: 005401090

DOI: 10.1002/jsfa.2740290208



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