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

Abstract

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 S o PPF), soaked and boiled (diet S o BPPF), soaked and fermented (diet S o FPPF), soaked, boiled and fermented (diet S o BFPPF), soaked and sprouted (diet S o S p PPF), soaked, sprouted and boiled (diet S o S p BPPF), soaked, sprouted and fermented (diet S o S p FPPF) and soaked, sprouted, boiled and fermented (diet S o S p BFPPF). 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 S o S p FPPF had the highest feed intake and highest percentage weight gain (11.62g and 20.3%) followed by rats fed on diet S o S p BFPPF. Protein qualities result showed that rats fed diet S o S p FPPF 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.