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Protein Quality of African Oil Bean Seed (Pentaclethra machrophylla)
Author(s) -
ACHINEWHU S. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb09241.x
Subject(s) - raw material , fermentation , food science , edible oil , biology , chemistry , ecology
A study was made of the protein quality of raw, heat processed and fermented African oil bean seed (Pentaclethra macrophylla). Rats given fermented seeds consumed more food than rats given heat‐treated seeds which, in turn, consumed more food than rats given the raw seeds. Fermentation and heat treatment improved apparent digestibility, feed conversion efficiency (FCE) and protein efficiency ratio (PER). In general, rats given the various forms of the oil seed lost weight, resulting in a negative PER and FCE. There was, however, a consistent improvement in the performance of rats when samples were heat‐treated and better improvement when fermented. The probable reason for the poor performance is discussed.