Year: 2016 | Month: June | Volume 3 | Issue 1
Assessment of Nutritive Value of Rabri
The study of assessment of nutritive value of Rabri the experiment was conducted in the department of A.H. & Dairying laboratory. Over all Moisture, fat, protein, lactose, sugar, ash contents were recorded to be 40.34, 9.22, 10.73, 15.53, 21.49 and 2.86 respectively irrespective of different fat and sugar levels, whereas these values ranged from 34.59-46.45%, 3.50-13.75%, 9.04-12.08%, 14.88-15.89%, 14.15-27.24% and 2.32-3.40% respectively due to different fat and sugar levels on account of 5,7 and 9 per cent of sugar levels different constituents of rabri were found to be 43.70, 39.76 and 37.58 per cent moisture, 10.08,9.42 and 8.16 per cent fat, 11.66,11.01 and 9.52 per cent protein, 15.44,15.36 and 15.80 per cent lactose, 15.23,22.21and 27.04 per cent Sugar, 2.73,2.87 and 3.00 per cent ash on account of 1.5,3.0 and 4.5 per cent of fat levels different constituents of rabri were found to be 43.93,39.52 and 37.58 per cent moisture, 4.66,10.25 and 12.75 per cent fat, 10.94,10.36 and 10.89 per cent protein, 15.75,14.95 and 15.91 per cent lactose, 21.80,20.60 and 22.06 per cent Sugar, 3.35,2.66 and 2.59 per cent ash content, respectively. The effect of different fat and sugar levels were found to be significant at 1% on Moisture, fat, protein, lactose, sugar, ash content of rabri.
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