Evaluation of Mustard Oil Cake Available in India 1. Proximate Analysis, Total Lysine and Methionine Contents

Authors

  • Ayodhya Prasad
     Department of Forage Research, H. A. U., Hissar

Abstract

Earlier work at this laboratory showed that mustard oil cake (MOC) was comparable to groundnut cake (GNC) in ftietabolizable energy content' and had more available lysine, better gross protein value and nitrogen absorbability.

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Published

1978-05-01

How to Cite

Prasad, A. (1978). Evaluation of Mustard Oil Cake Available in India 1. Proximate Analysis, Total Lysine and Methionine Contents. The Indian Journal of Nutrition and Dietetics, 15(5), 159–162. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/12208

Issue

Volume 15, Issue 5, May 1978

Section

Original Articles

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