Supplementation of Yoghurt with Kawal

Abstract

I conducted atrial to supported the yoghurt with kawal after knowing the nutritional value of kawal and yoghurt . I found that the amount of protein in the kawal is higher than the quantity of yoghurt . The percentage of protein in kawal was 9.62%. I also analyzed the fat percentage and found 5.23%. This analysis is to increase the nutritinal value of kawal and to compensate for protein deficiency in the poor embryo.