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  • Title: Quantitative measurement of negligible trypsin inhibitor activity and nutrient analysis of guar meal fractions.
    Author: Lee JT, Connor-Appleton S, Haq AU, Bailey CA, Cartwright AL.
    Journal: J Agric Food Chem; 2004 Oct 20; 52(21):6492-5. PubMed ID: 15479012.
    Abstract:
    A complete nutrient characterization of three possible products of guar bean processing does not apparently exist in the literature. Guar meal is a high-protein byproduct produced during extraction of galactomannan gum from the guar bean. During the extraction process, two fractions are produced (germ and hull). Germ and hull fractions are usually combined to form the marketed product, guar meal. Analyses characterized the nutrient, trypsin inhibitor, and galactomannan gum content of the three guar meal byproducts to determine which fraction is more valuable as an ingredient in poultry diets. Analyses indicated that the germ fraction is most appropriate for inclusion in poultry diets. Trypsin inhibitor activity previously reported as an antigrowth factor associated with guar meal was negligible and not considered to be a significant factor limiting its use in poultry feeds.
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