Abstract
AbstractThe effects of boiling, steaming, autoclaving and then drying under vacuum and without vacuum on the nutritive value of Bombay duck has been studied. An increase in the release of amino‐acids during pepsin digestion and in the Pepsin Digest Residue (P.D.R.) Index was observed after pretreatments, the release of amino‐acids and the P.D.R. Index being decreased by drying, to a lower degree in the vacuum‐dried product. The retention of amino‐acids was higher during vacuum drying.
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