Nutritive value of barley rootlets, a by‐product of malting

Abstract

Abstract The nutrient contents as well as the amino acid pattern of the rootlets by‐product were determined. The analysis showed that at least 19 amino acids were present of which threonine and tryptophan were found in variable amounts. The net protein utilisation of the rootlets and proteolan by‐products and mixtures of both were determined. The results indicate that the rootlets succeeded in supporting normal growth of the rats fed this by‐product. The values for digestibility, biological value and net protein utilisation for the diets prepared by mixing the rootlets and proteolan in equal proportion were found to be 86, 67.9 and 59% respectively.