Chunies Churana, Churi, Chunni

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The compound consists primarily of the broken pieces of endosperm including germ and a portion of husks obtained as by-product during the processing of pulse grains for human consumption, for example arhar chuni, masoor chuni, mung chuni, gram chuni, tur chuni etc. The co

Local  names:  Churana,  Churi, Chunni

The compound consists primarily of the broken pieces of endosperm including  germ  and  a portion of husks obtained as by-product during the processing of pulse grains for human consumption, for example arhar chuni, masoor chuni, mung chuni, gram chuni, tur chuni etc. The compound    is valued as a concentrate feed due to being comparatively low in fibre and more in energy and protein content comparison with roughage.

Chunies Churana,  Churi, Chunni

Nutritive value

Nutritive value of chunies varies depending on  the

type  of  pulse  grains  from  which  it is originated Fig.   1.16   Mung   chuni

during processing. Generally they are high in CP

and low in TDN value than that of the parent pulse grain. The CP value of different chunies varies from 15-20% and TDN value ranges from 55-65%.