Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding
International Journal of Nutrition and Food Sciences
Volume 6, Issue 6, November 2017, Pages: 228-236
Received: Jul. 27, 2017; Accepted: Aug. 14, 2017; Published: Oct. 26, 2017
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Authors
Arukwe Dorothy Chinomnso, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Nwanekezi Emmanuel Chidi, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Okorie Stanislaus Udeze, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
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Abstract
Combined effects of different processing methods of pigeon pea on the protein qualities of formulated diets using rat feeding were investigated. Eight sets of diets were formulated from pigeon pea flour sample that was soaked (control i.e. diet SoPPF), soaked and boiled (diet SoBPPF), soaked and fermented (diet SoFPPF), soaked, boiled and fermented (diet SoBFPPF), soaked and sprouted (diet SoSpPPF), soaked, sprouted and boiled (diet SoSpBPPF), soaked, sprouted and fermented (diet SoSpFPPF) and soaked, sprouted, boiled and fermented (diet SoSpBFPPF). The formulated diets were subjected to proximate analysis. A 14-day rat feeding experimental study was conducted to assess the combined effects of sprouting, boiling and fermentation of pigeon pea on the protein utilization in rats. The albino rats were divided into eight sets for consumption of the eight sets of diets. The formulated diets proximate results showed that the proteins are above that recommended by PAG (1971) for weaning foods. The feed intake and weight gain/loss results showed that rats fed diet SoSpFPPF had the highest feed intake and highest percentage weight gain (11.62g and 20.3%) followed by rats fed on diet SoSpBFPPF. Protein qualities result showed that rats fed diet SoSpFPPF had the highest nitrogen intake, nitrogen balance, apparent digestibility, PER, NPU and BV. Therefore, combined soaking/sprouting/fermentation and soaking /sprouting /boiling/fermentation are the best methods of processing pigeon pea.
Keywords
Protein Quality, Formulated Diets, Rat Feeding, Feed Intake, Weight Gain
To cite this article
Arukwe Dorothy Chinomnso, Nwanekezi Emmanuel Chidi, Okorie Stanislaus Udeze, Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding, International Journal of Nutrition and Food Sciences. Vol. 6, No. 6, 2017, pp. 228-236. doi: 10.11648/j.ijnfs.20170606.13
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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