Effects of different heat treatments of winged bean seed flour on nutritional status of rats

S. S. Kantha, John W Erdman

Research output: Contribution to journalArticlepeer-review

Abstract

The growth performance of weanling rats fed one of three test diets, based upon winged bean seed flour (WBSF), prepared using village-scale processing methods, was studied in two experiments. In Experiment 1, five groups, each consisting of six animals, were fed one of the following five diets for 10 days: 1) casein, 2) untreated WBSF, 3) dry-heat-treated WBSF, 4) wet-heat-treated WBSF or 5) a protein-free diet. Untreated WBSF and dry-heat-treated WBSF diets were not conducive to growth, and animals fed these diets also displayed enlargement of pancreas and reduced intestinal leucine aminopeptidase activity. Weights of spleen and liver of rats fed either untreated WBSF or dry-heat-treated WBSF were significantly lower (p<0.05) than those of casein-fed and wet-heat-treated WBSF-fed rats. In Experiment 2, the corrected PER values for casein-fed rats and wet-heat-treated WBSF-fed rats were found to be 2.50 and 1.64, respectively. The results from this work suggest that the protein quality of WBSF prepared from seeds boiled for 30 minutes is comparable to that of WBSF prepared by autoclaving.

Original languageEnglish (US)
Pages (from-to)423-435
Number of pages13
JournalNutrition Reports International
Volume38
Issue number2
StatePublished - Jan 1 1988

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Biochemistry
  • Endocrinology

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