Guar Korma is further processed, roasted to remove trypsin inhibitor, ant nutritive factor that limits the use of different leguminous meals in Poultry diets.

Trypsin inhibitor is a protease inhibitor, that stops the protein breakdown that trypsin (an essential enzyme for nutrition) produces.

Roasted Guar Korma has been developed as a product free of ant nutritive factors with balanced Amino Acid Profile.

Processed with heat and steam, inactivates harmful trypsin inhibitor which indirectly enhances protein and Amino acids digestibility in the product resulting in increased productivity of livestock and poultry. This process also reduces gummy substance by hydrolyzing glactomannan and heat breaks cell walls resulting in higher digestibility of Guar Korma.

Download Specification