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

ABSTRACT

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