Chemical Evaluation of the Nutritive Quality of Pigeon Pea [Cajanus cajan (L.) Millsp.]

Zhu

Animal Physiology Nutrition

et al. 2019

A 30‐day experiment was performed to determine the effect of pigeon pea leaves (PPL) on growth performance, carcass trait, meat quality, nutrient digestibility, antioxidant capacity and biochemical parameters of growing rabbits. In a completely randomized design, PPL replaced alfalfa meal at the level of 0%, 10%, 20% and 30%, which were named PPL0 (control), PPL10, PPL20 and PML30 respectively. Two hundred New Zealand white rabbits at 6 weeks with similar weight (870.23 ± 15.98 g) were allocated to four dietary groups with five replicates containing 10 rabbits/per replicate (male). The results showed that: (a) PPL powder contained 24.26% crude protein, 4.34% crude fat, 17.86% crude fibre, 7.05% ash, 1.35% calcium, 0.28% phosphorus, 1.09% lysine and 0.20% methionine, and the chemical compositions are on DM basis; (b) the ratio of feed to gain of rabbits fed diet PPL10 was significantly better (p < 0.05) than those fed other three diets; (c) the content of longissimus dorsi (LD) moisture in the rabbits fed diets without PPL (control group) was 12% lower than that in the PPL30 diets (60.1 vs. 72.1; p < 0.05). In PPL10, PPL20 and PPL30 diets, the leg muscle (LM) b*(yellowness) value was 33%, 30% and 22.6% higher than the control group respectively. The rabbits fed diets PPL0 had lower (p < 0.05) LM crude protein and ash and higher (p < 0.05) crude fat of LD and LM as compared with those fed other diets; (d) crude protein and energy digestibility of PPL0 and PPL10 diets were significantly higher (p < 0.05) than PPL30 diets; and (e) serum glutathione peroxidase (GSH‐Px) activity of the rabbits fed PPL10 and PPL30 diets was significantly higher (p < 0.05) than that fed PPL20 diets. Liver total antioxidant capacity (T‐AOC) activity of the PPL30 groups was 1.3% higher (p < 0.05) than the PPL10 group. Additionally, the control group (PPL0) had the highest (p < 0.05) blood urea nitrogen (BUN), total cholesterol (TCHO) and low‐density lipoprotein cholesterol (LDLC) content compared with the groups supplemented with PPL. The PPL30 group had the highest (p < 0.05) triiodothyronine (T3) and tetraiodothyroxine (T4) value among the dietary groups.

Section: Resultsmentioning

confidence: 99%

Evaluation of pigeon pea leaves (Cajanus cajan) replacing alfalfa meal on growth performance, carcass trait, nutrient digestibility, antioxidant capacity and biochemical parameters of rabbits

Zhu

Animal Physiology Nutrition

et al. 2019

“…Generally the sulphur containing amino acids (methionine and cystine) are limiting in pulses. The amino acid profile of pigeon peas is summarized in Table 3 (Nwokolo 1987., Akande et al 2010., Ade-Omowaye et al 2015., Longvah et al 2017. Pigeon pea seeds contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide essential amino acids when consumed with cereals and other sulphur containing amino acids (Ade-Omowaye et al 2015).…”

Section: Amino Acid Profilementioning

confidence: 99%

Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review

Talari

Shakappa

2018

AJDFR

Legumes and cereals are good, relatively inexpensive, sources of proteins and energy for third world countries, including India. India is a major pulse producing country, sharing 36 and 28% of total area and production of these crops. Pigeon pea (Cajanus cajan L.) is widely consumed in the form of dhal as an economical source of protein. It is a dense source of nutrients, but its nutritional elements are masked by some anti-nutritional factors decreased by different processing methods. The non-nutritive compounds of pigeon pea have been investigated for their role in the enhancement of the antioxidant and anti carcinogenic effects. Recent evidences suggest that pigeon pea bioactive compounds play a vital role in modulating the gut micribiota hence, can reduce inflammation. The Prebiotic potential of non digestible raffinose family oligosaccharides has also been investigated in animal models. Research on pigeon pea prebiotic oligosaccharide and health benefits is scanty and some research regarding this novel approach remains inconclusive and there is still much to be studied. This review article focuses on the nutritional, anti-nutritional factors bioactive compounds and other health benefits of pigeon pea.

“…Quite often, seeds that are used for fermentation are inedible in their raw unfermented state, their cooked forms are eaten as meals and are commonly used in fermented form as condiments to enhance food flavour (Oniofok et al, 1996;Ogbonna et al, 2001). However, only few of these leguminous seeds have been explored for consumption with preference given to cereal crops embedded with low protein and essential amino acid contents owing to their cumbersome process of preparation as well as their high antinutritional factors (Akande et al, 2010a;Adegbehingbe et al, 2014). Although, several methods have been exploited to create a balance in the nutritional contents of cereal, their protein content is yet to equal the amount present in legumes (Akande et al, 2010b;Adegbehingbe et al, 2014) High protein, fat and carbohydrate are the major constituents required when processing legumes into condiments while the fer menting microorganisms must be able to metabolise them and convert them to desired end products in terms of sensory attributes as well as nutritive value.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of single and mixed substrates of lima bean seeds (<i>Phaseolus lunatus</i>) and African locust bean seeds (<i>Parkia biglobosa</i>)

Adegbehingbe¹,

Daramola²

2019

Ife Journal of Science

The use of single substrate of leguminous seeds for condiment production has been shown to have deficiency and imbalance in nutrient composition. This research was designed to determine possibility of the use of Lima beans and African Locust bean seeds as mixed substrates for condiment production. African locust bean seeds, Lima bean seeds as well as their mixed substrates were fermented for 72 hours. The physicochemical properties, microbiological analysis, proximate composition and anti-nutritional factors were thereafter determined for the three substrates. Five genera of bacteria (Bacillus subtilis, B. polymyxa, Lactobacillus casei, Leuconostoc mesenteroides, Micrococcus rubens and Staphylococcus aureus) and five genera of fungi (Aspergillus flavus, Penicillium expansum, Mucor mucedo, Rhizopus stolonifer and Saccharomyces cerevisiae) were isolated from the fermented substrates in this study. Bacterial counts (5.8 to 7.8 Cfu/g) and fungal counts (2.4 to 3.5 Sfu/g) observed in mixed substrates were lesser than their single substrates. Moreover, steady increases were observed in protein (36.86-40.48%), fat (7.58-13.60%), moisture (8.74-9.07%) and ash (1.69-2.81%) contents of the mixed substrates as fermentation days progressed. Reductions in the anti-nutritional contents were also observed in the mixed substrates. This study showed an improvement in the nutritional quality and reduction in the antinutritional contents of the blended African locust bean seeds and Lima bean seeds when explored as mixed substrates, and thus, could improve the use of Lima bean seeds which are among the underutilized legumes.