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

Arukwe Dorothy Chinomnso; Nwanekezi Emmanuel Chidi; Okorie Stanislaus Udeze

doi:doi:10.11648/j.ijnfs.20170606.13

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

Arukwe Dorothy Chinomnso, Nwanekezi Emmanuel Chidi, Okorie Stanislaus Udeze

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)

Received: 27 July 2017 Accepted: 14 August 2017 Published: 26 October 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 S_oPPF), soaked and boiled (diet S_oBPPF), soaked and fermented (diet S_oFPPF), soaked, boiled and fermented (diet S_oBFPPF), soaked and sprouted (diet S_oS_pPPF), soaked, sprouted and boiled (diet S_oS_pBPPF), soaked, sprouted and fermented (diet S_oS_pFPPF) and soaked, sprouted, boiled and fermented (diet S_oS_pBFPPF). 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_oS_pFPPF had the highest feed intake and highest percentage weight gain (11.62g and 20.3%) followed by rats fed on diet S_oS_pBFPPF. Protein qualities result showed that rats fed diet S_oS_pFPPF 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 6)
DOI	10.11648/j.ijnfs.20170606.13
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), 2017. Published by Science Publishing Group

Keywords

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

References

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APA Style

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://article.sciencepublishinggroup.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

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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APA Style

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://article.sciencepublishinggroup.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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