Nutritive value of raw and processed cowpeas
Cabezas, M.T.; García, J.; Murillo, B.; Elías, L.G.; Bressani, R.
Archivos Latinoamericanos de Nutricion 32(3): 543-558
1982
ISSN/ISBN: 0004-0622 PMID: 7171278 Document Number: 184789
When cowpeas (Vigna sinensis) were autoclaved at 121 deg C and 15 lb pressure for 10 min or extruded at 310 deg to 320 deg F there was a decrease in available lysine from 6.3 to 5.7% and in starch content from 50.7 to 44.9 and 42.1%, respectively. Autoclaving eliminated trypsin inhibitor. Damaged starch increased from 0.3 to 22.5 and 30.5%. Protein efficiency ratio (PER) estimated with growing rats was not affected by autoclaving or extruding; supplementing diets with 0.3% methionine increased PER from 1.16 to 2.08. Digestible energy (DE) was less in diets supplemented with methionine than in those without supplement. Diets with extruded cowpea had more DE than had those with autoclaved cowpea. Metabolizable energy (ME) and nitrogen-corrected ME estimated with chickens were greater in autoclaved and extruded than in raw cowpeas.