Evaluation of protein true digestibility (TD), biological value (BV), and net protein utilization (NPU) of diets containing mature sword bean (Canavalia gladiata), seed flour and grits were carried out with male Sprague-Dawley rats. The seed flour and grits were processed by soaking, cooking, soaking and cooking, autoclaving, and roasting. The TD of processed flour (cooked (84.8), soaked and cooked (76.2), autoclaved (82.0), roasted grits (64.5), and roasted flour (61.2)) were significantly higher (p < 0.05) than in the raw (51.4) and the soaked only grits (35.8). Soaking the grits decreased the TD. The BV of cooked grits and grits cooked after soaking were significantly higher than that of the other processed samples (p < 0.05). However, the BV of the diets containing cooked and soaked and cooked grits were not significantly different. The NPU of the cooked grits (39.4) and grits cooked after soaking (37.6) were significantly higher (p < 0.05) than that of the other processed samples (autoclaved grits (31.0), roasted grits (19.5), roasted flour (10.8), and soaked only grits (1.6)). The NPU of all the processed samples were significantly lower than the reference casein (p < 0.05). The highest protein nutritional quality was obtained by either cooking the grits or by soaking and cooking the grits. In vitro protein digestibility measurements were not well correlated to the true digestibility.
Evaluation of true digestibility (TD), biological value (BV) and net protein utilisation (NPU) of diets made with raw and processed seed flour from mature Canavalia gladiata seeds were carried out with male Sprague-Dawley rats. The weight gain of the rats fed with diets containing raw whole seed and raw cotyledon alone were significantly lower (P = 0.05) than that of the group fed with the reference diet. Processing the cotyledons (dry-autoclaved or roasted) significantly (P < or = 0.05) increased the weight gain of the rats when compared to the weight gain of rats fed diets prepared with raw seed flour. NPU of raw (whole seed 13.8; cotyledon 27.6) was significantly lower (P < or = 0.05) than the reference diet (79.5). The NPU of processed samples was also significantly lower (P < or = 0.05) when (dry-autoclaved 25.1; roasted 25.1) compared to the reference diet fed group (79.5). The BV of the processed samples (dry-autoclaved 31.1; roasted 37.7) was significantly lower (P < or = 0.05) than that of raw (53.6) cotyledon. In contrast TD increased (P < or = 0.05) with processing (dry-autoclaved 80.9; roasted 65.9) when compared to raw cotyledon (51.4). In vitro protein digestibility for the raw whole seed and cotyledon was 71.7 and 70.1% respectively. In vitro starch digestibility of raw and processed cotyledon flour samples indicated dry-autoclaved sample to have the highest digestibility.
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