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Authors
Affiliations
1 Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar (U.P.) 243122, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 21, No 3 (1984), Pagination: 105-109
Abstract
Large quantities of mahua seed cake (MSC) are available in the country but at present it is not used as a normal ingredient of the ration of livestock because of the pungent odour and bitter taste of the cake attributed to the presence of saponin in the material. Processing methods, like steeping in cold water have been tried in the past for the removal of the incriminating factor/factors from the MSC but this has been found to result in considerable loss of dry matter and the utilisation of the residual material still does not show expected improvement.
