Chunies

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

Nutritive value of chunies varies depending on the type of pulse grains from which it is originated 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%.