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dc.contributor.authorChu, Cheuw Sia-
dc.date.accessioned2018-11-22T03:23:31Z-
dc.date.available2018-11-22T03:23:31Z-
dc.date.issued2007-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10608-
dc.description.abstractThis experiment was conducted to assess the water stability and nutrient leaching of a practical diet manufactured with various flour binding source ( durian seed flour, wheat flour, com flour and tapioca flour). They were included at 20% of total ingredient weight and tested with equal ingredient weight to water volume. The water stability (% lost of dry matter) and nutrient leaching (% protein remaining) after being immersed in distilled water for 10 minutes was calculated. All the data of binding sources, treatment diets, water stability and nutrient leaching were analyzed with one-way ANOV A and the differences between treatment means were determined by the Tukey HSD test and significant at level P< 0.05. The analysis revealed that the pellets formulated by using durian seed flour as binding sources shows the lowest rate of dry matter loss (best water stability) which is only 3.38% and the diet with tapioca flour shows the lowest water stability (8.38% lost of dry matter). Diet durian seed flour is significantly different with three other treatment diet (P<0.05), while three of the diet is no significant different.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectLP 6 FASM 2 2007en_US
dc.subjectChu, Cheuw Siaen_US
dc.titleA study on efficiency of several types of binding agents in practical diet : emphasizing on water stability and nutrient leachingen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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