The effects of heat treatment on the nutritive value of coconut meal, and the prediction of nutritive value by chemical methods

Abstract

Coconut meal, the residual product after extraction of oil from the dried flesh of the coconut, is available in many parts of the world. In large areas of the tropics it is the only locally produced ingredient of feeding-stuffs that contains moderate amounts of protein (18-25 yo of the dry matter). The results of research on the nutri-It has been shown for other feed ingredients that the solubility of protein in various solvents is decreased by heating and that this effect may be indirectly related to