Open AccessEffects of anti-nutritional factors on the nutritional potential of three varieties of lablab bean (Lablab purpureus ) in rats
Author(s) -
K. O. Soetan,
O. A. Abu
Publication year - 2020
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v45i3.440
Subject(s) - lablab purpureus , biology , zoology , food science , body weight , legume , agronomy , endocrinology
Twenty five Wistar strain rats weighing between 68 to 80g were allotted to five dietary groups. Group I received standard protein diet which served as control, group II received a protein-free diet, which served as a negative control, while rats on III, IV and V were given rawRongai Brown (RB), rawRongaiWhite (RW) and rawHighworthBlack (HB) based diets as the main sources of protein, respectively. The rats were fed 10g experimental diets per day for seven days. a 3-day adaptation period, faecal samples were collected quantitatively for four days, bulked for each rat, weighed, oven-dried at 105 C for 24 hr, milled and stored for analyses. All the rats fed the three varieties of raw lablab beans had significant decrease (p