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.
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%.