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The Roasted Guar Korma is a specialised product of guar. The roasting temperature to deactivate the Trypsyn Inhibitor, is a type of serine protease inhibitor that reduces the biological activity of trypsin. Trypsin is an enzyme involved in the breakdown of many different proteins into amino acids a, including as part of digestion in humans and other animals. The product has excellent high protein content exceeding 55% with improved protein solubility and digestibility by poultry and also by aqua animals.