In vivo (rat assay) assessment of nutritional improvement of peas (Pisum sativum L.).

This study was conducted to determine the nutritional value of peas (Pisum sativum L.) in raw and cooked form and when supplemented with chicken, mutton or beef. Peas had 3.0% lysine, which decreased to 0.6% on cooking. Protein efficiency ratio (PER) of the raw pea diet improved significantly on cooking (P < 0.05). True digestibility (TD) and net protein utilization (NPU) also showed significant improvement (P < 0.05). Supplementation of cooked peas with 15% poultry meat, mutton or beef improved PER significantly (P < 0.05). Higher PER, TD and NPU values were observed in diets supplemented with 15%-20% mutton or beef.

Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation.

The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD.

Effect of cooking and supplementation with different kinds of meats on the nutritional value of mash (Vigna mungo).

The study was conducted to determine the nutritional value of mash (Vigna mungo) in raw and cooked forms and as effected by supplementation with different kind of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all mash-containing diets (without or with supplementation) was made by chemical analysis as well as through rat assay. Mash contained 23.83% protein. Cooking resulted in minor changes in nutrients. Mash had 1.79% lysine which was reduced by 35% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diet containing raw mash was 1.9% and cooking improved it to 2.8%. True digestibility (TD) also showed a significant improvement. Supplementation of mash with different kinds of meat did not improve the PER significantly over unsupplemented diet containing cooked mash only. TD, however, was improved from 74.89% in cooked to 75.58-87.06% in supplemented diets. Similarly net protein utilization (NPU), as a result of meat supplementation, improved from 43.54% in cooked to 42.88%-51.96%. Higher PER, TD and NPU values were observed in diets containing mash supplemented with 20% level of different meats.

Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat.

The study was conducted to determine the nutritional value of Lobia (Phaseolus vulgaris) in raw and cooked forms and as effected by supplementation with different kinds of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all the Lobia-containing diets (without or with supplementation) was made by chemical analysis as well as through rat assay. Lobia contained 20.43% of protein. Cooking resulted in minor changes in nutrients. It had 0.54% lysine which was reduced to 0.29% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diets containing raw Lobia was 1.05 and significantly (P < 0.05) improved to 1.47 on cooking. True digestibility (TD) and net protein utilization (NPU) also showed a significant (P < 0.05) improvement in the case of cooked Lobia. Supplementation of Lobia with 20% of mutton or beef meat improved the PER significantly (P < 0.05) over unsupplemented diet containing cooked Lobia only. TD was improved from 74.9% in cooked to 84.3% in diets containing 20% mutton. Similarly NPU improved as a result of meat supplementation, from 40.7% in cooked to 53.4%. Higher PER, TD and NPU values were observed in diets containing Lobia supplemented with 20% level of mutton or beef.

In vivo [rat assay] assessment of nutritional improvement of peas [Pisum sativum L.]

This study was conducted to determine the nutritional value of peas [Pisum sativum L.] in raw and cooked form and when supplemented with chicken, mutton or beef. Peas had 3.0% lysine, which decreased to 0.6% on cooking. Protein efficiency ratio [PER] of the raw pea diet improved significantly on cooking [P < 0.05]. True digestibility [TD] and net protein utilization [NPU] also showed significant improvement [P < 0.05]. Supplementation of cooked peas with 15% poultry meat, mutton or beef improved PER significantly [P < 0.05]. Higher PER, TD and NPU values were observed in diets supplemented with 15%-20% mutton or beef