Assessment of the nutritive value of bambara groundnut as influenced by cooking time

摘要

SixtygrowingalbinoratsoftheWistarstrainwereusedtoassesstheperformanceandproteinqualityofbambaragroundnutasinfluencedbycookingtime.Fivetreatmentdiets(1,2,3,4and5)thatcontainedrawbambaragroundnutmeal(RBGM),bambaragroundnutmealcookedfor30,60,90and120minutes(CBGMa,CBGMb,CBGMcandCBGMd)respectivelywererandomlyassignedtofivegroupsof12ratseachinacompletelyrandomizeddesign(CRD).nbsp;Proximateanalysisresultsshowedthatonlytheetherextractandashweresignificantly(P0.05)reducedasthecookingtimeincreased.Performancedataindicatethatdailyweightgainandfeedtogainratioweresignificantly(P0.05)betterinratsfedbambaragroundnutmealcookedfor60minutesandabovethanthoseonCBGMaandRBGMbaseddiets.Feedintakewashighestsignificantly(P0.05)inratsfedRBGManddecreasedfromCBGMdtoCBGMa.Increaseincookingtimesignificantly(P0.05)increasedtheproteinqualityofbambaragroundnutseedsasreflectedinapparentdigestibility,biologicalvalue,netproteinutilization,netproteinratioandproteinefficiencyratiovalues.nbsp;Toenhancethenutritivevalueofbambaragroundnutseedstherefore,anoptimumcookingtimeof60minutesat100oCisadequate.nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;nbsp;