International Journal of Nutrition and Food Sciences

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Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding

Received: Jul. 27, 2017    Accepted: Aug. 14, 2017    Published: Oct. 26, 2017
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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.

DOI 10.11648/j.ijnfs.20170606.13
Published in International Journal of Nutrition and Food Sciences ( Volume 6, Issue 6, November 2017 )
Page(s) 228-236
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Protein Quality, Formulated Diets, Rat Feeding, Feed Intake, Weight Gain

References
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    Arukwe Dorothy Chinomnso, Nwanekezi Emmanuel Chidi, Okorie Stanislaus Udeze. (2017). 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, 6(6), 228-236. https://doi.org/10.11648/j.ijnfs.20170606.13

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    ACS Style

    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. Int. J. Nutr. Food Sci. 2017, 6(6), 228-236. doi: 10.11648/j.ijnfs.20170606.13

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    AMA Style

    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. Int J Nutr Food Sci. 2017;6(6):228-236. doi: 10.11648/j.ijnfs.20170606.13

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  • @article{10.11648/j.ijnfs.20170606.13,
      author = {Arukwe Dorothy Chinomnso and Nwanekezi Emmanuel Chidi and Okorie Stanislaus Udeze},
      title = {Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {6},
      pages = {228-236},
      doi = {10.11648/j.ijnfs.20170606.13},
      url = {https://doi.org/10.11648/j.ijnfs.20170606.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20170606.13},
      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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effects of Combined Processing Methods on Protein Qualities of Pigeon Pea (Cajanus cajan) Flour Samples Using Rat Feeding
    AU  - Arukwe Dorothy Chinomnso
    AU  - Nwanekezi Emmanuel Chidi
    AU  - Okorie Stanislaus Udeze
    Y1  - 2017/10/26
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170606.13
    DO  - 10.11648/j.ijnfs.20170606.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 228
    EP  - 236
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170606.13
    AB  - 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.
    VL  - 6
    IS  - 6
    ER  - 

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Author Information
  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

  • Department of Food Science and Technology, Imo State University, Owerri, Nigeria

  • Section