Banjo Omotoyosi

4 Questions 7 Answers 0 Followers

Questions related from Banjo Omotoyosi

Please, how does the application of heat and water (hydrolysis) change the chemical structure of anti-nutritional factors (e.g. Tannin, oxalate etc.)?

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

Can the digestibility coefficient of an ingredient fed to a fish be greater than 100% and also have a negative value?

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

For a seed to be considered suitable for production of animal feed, what must be its agronomic yield?

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

Can I use SDS-PAGE Electrophoresis as a tool for assessing extent of protein denaturing in a processed seed?

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