4 Questions 7 Answers 0 Followers
Questions related from Banjo Omotoyosi
How does cooking, roasting, soaking and fermentation as processing methods to reduce anti-nutritional factors (Tannin, Oxalate, Trypsin inhibitors, phytic acid and alkaloid) change the chemical...
30 June 2017 4,063 4 View
Values obtained and fixed in formula for determining the digestibility coefficient of diet and ingredient came up with a result greater than 100 and some with a negative values.
07 August 2016 398 12 View
What quantity of seed from a plant must be obtained per hectare in order to consider the seed suitable - in terms of quantity - for production of livestock feed.
17 February 2015 4,093 8 View
I want to subject a seed to different processing methods to reduce anti-nutrional factors present. Can I use SDS-PAGE Electrophoresis to characterise how the processing methods (Cooking, roasting,...
02 January 2015 4,000 5 View