Research Article

Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 283-287

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

J. Selvamani, L. Radhakrishnan, C. Bandeswaran, H. Gopi, C. Valli

Affiliations

¹Post Graduate Research Institute in Animal Sciences, Tamil Nadu Veterinary and Animal Sciences University, Kattupakkam-603 203, Tamil Nadu, India

Submitted12-01-2017|
Accepted29-09-2017|
First Online 22-12-2017|
doi 10.18805/ajdfr.B-3366

Cite article:- Selvamani J., Radhakrishnan L., Bandeswaran C., Gopi H., Valli C. (2017). Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India. Asian Journal of Dairy and Food Research. 36(4): 283-287. doi: 10.18805/ajdfr.B-3366.

ABSTRACT

An experiment was conducted to analyse the chemical composition and nutritive value of ghee residue collected from various regions of Tamil Nadu. The per cent dry matter, crude protein, crude fibre, ether extract, total ash and Nitrogen Free Extract in ghee residue was 90.61, 24.32, 0.26, 40.69, 4.71 and 30.02, respectively. The calcium, phosphorus and magnesium of ghee residue were 0.58, 0.58 and 0.58 per cent, respectively. The copper, manganese and iron levels in ghee residue were 7.06, 350.57 and 413.62 ppm, respectively. Essential amino acids like lysine and methionine were at lower levels in ghee residue. Fatty acid profile in ghee residue including myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, behenic acid, ecosapentaenoic acid, docosahexaenoic acid and other fatty acids were 12.76, 38.13, 1.73, 12.45, 28.20, 3.81, 0.83, 0.16, 0.63, 0.50, 0.18, and 0.56 per cent, respectively. Oleic acid levels were observed to be higher in ghee residue. Thus, it could be concluded that ghee residue is a rich source of fat and protein and also a rich source of unsaturated fatty acid and oleic acid. Further in vivo trials are needed to find the digestibility and inclusion levels in mongastrics.

KEYWORDS

REFERENCES

AOAC (2002) Official Methods of Analysis. 17th edn., Association of Official Analytical Chemists, Gaithersburg, MD., USA.
Arumugam, M.P., Vedhanayaga, K., Doraisamy, K.A. and Narahari, D. (1989) Chemical composition and nutritive value of ghee residue for chickens. Anim. Feed Sci. Tech., 26: 119-128.
Brukner, H., Witner, R. and Godel, H. (1991) Fully automated HPLC separation of DL amino acids derivatized with OPA together with N – isobutryl – cystine. Applications to food samples, chromatographica. P.383.
Dairy India. (2007) Milk utilization pattern. Dairy India Yearbook. New Delhi. P:33.
Deodhar, A.D. (1980) Nutritive value of ghee residue. In: Dubey, V.K., Sachdeva, K., Kumar R. and Mitra B.S. Dairy Handbook (Processing) (Editors). National Dairy Research Institute (I.C.A.R.), Karnal, pp: 86.
Duncan D.B. (1955) Multiple ‘F’ test. Biometrics. 1: 142.
Galhotra, K.K. and Wadhwa, B.K. (1993) Chemistry of ghee-residue, its significance and utilisation - A review. Indian J. Dairy Sci., 46: 142-146.
Ghosh, S.N. and Unithan, K.P. (1979) Assessment of nutritional merits of ghee residue. Annual Report of National Dairy Research Institute, Karnal. (Cited by Arumugam et al., 1989).
Grewal, R.V. (1979) Assessment of nutritive value of ghee residue proteins. Nutr. Abstr. Rev., 3986.
Jung, H.J., Kim, Y.Y. and Han, In.K. (2003) Effects of fat sources on growth performance, nutrient digestibility, serum traits and intestinal morphology in weaning pigs. Asian-Aust. J. Anim. Sci., 16 (7): 1035-1040.
Kapoor, C.M. and Pal, R.N. (1979) Composition and protein efficiency ratio of ghee residue. Haryana Agric. Univ. J. Res., 9: 275-278.
Loganathan, R. (2012) Utilization of ghee residue in broiler chicken. M.V.Sc., thesis submitted to Tamil Nadu Veterinary and Animal Sciences University, Chennai 51.
Mc Cance and Widdowson. (2002) The composition of Foods (Food Standard Agency). 6th edition. Cambridge: Royal Society of Chemistry.
Prahlad, S.N. (1954) Studies on the technological aspects of processing and storage on dairy by-products, ghee residue. M.Sc. Thesis, Banaras University, Banaras (cited by Sukumar, D.E.,2007. In: Outlines of Dairy Technology. Oxford University Press, Madras).
Ramesh, B. and Bindal, M.P. (1987) Influence of fatty acid composition on softening point and melting point of cow, buffalo and goat ghee. Indian Journal of Dairy Science, 40: 94-97.
Reese, D.E. (2003) Omega-3-fatty acid and swine production: a review. University of Nebraska – Lincoln, Nebraska.
Santha, I.M. and Narayanan, K.M. (1978) Chemical composition of ghee residue. J. Feed Sci.Tech., 15: 24-27.
Subbulakshmi, G., Periwal, S. and Rani, P.J. (1990) Studies on shelf life and utilization of ghee residue. J. Food Sci. Tech., 27: 165-166.
Varma, B.B. and Narender Raju, P. (2008). Ghee residue: Processing, properties and utilization. In course compendium on “Technological advances in the utilization of dairy by-products”. Centre of Advanced Studies in Dairy Technology, NDRI, Karnal. p: 176-183.
Varma, B.B. and Sukumar De. (1978) Preparation of chocsidu burfi from ghee residue. Indian J. Dairy Sci., 31: 370-374.
Wang, Y.H., Sunwoo, H., Cherian, G. and Sim, J.S. (2000) Fatty acid determination in chicken egg yolk. A comparison of different methods. Poult. Sci., 79: 1168-1171.
Zambiazia, R.Z. (2000) Oxidation reaction of vegetable oils and fat Revista da Sociedade Brasileria de clencia e Techologia de Alimentos, Campinas, 34 (1): 22-32.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Research Article

Estimation of nutritive value of ghee residue procured from western districts of Tamil Nadu, India

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board