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dc.contributor.authorNagra, S.A.
dc.contributor.authorBhatty, N.
dc.date.accessioned2014-06-17T08:01:31Z
dc.date.available2014-06-17T08:01:31Z
dc.date.issued2007EN
dc.identifier.issn1020-3397EN
dc.identifier.otherhttp://applications.emro.who.int/emhj/1303/13_3_2007_646_653.pdfEN
dc.identifier.urihttp://www.who.int/iris/handle/10665/117294
dc.description646-653EN
dc.description.abstractThis study was conducted to determine the nutritional value of peas [‎Pisum sativum L.]‎ in raw and cooked form and when supplemented with chicken, mutton or beef. Peas had 3.0% lysine, which decreased to 0.6% on cooking. Protein efficiency ratio [‎PER]‎ of the raw pea diet improved significantly on cooking [‎P < 0.05]‎. True digestibility [‎TD]‎ and net protein utilization [‎NPU]‎ also showed significant improvement [‎P < 0.05]‎. Supplementation of cooked peas with 15% poultry meat, mutton or beef improved PER significantly [‎P < 0.05]‎. Higher PER, TD and NPU values were observed in diets supplemented with 15%-20% mutton or beefEN
dc.language.isoenEN
dc.subjectNutritive ValueEN
dc.subjectRatsEN
dc.subjectFood SupplyEN
dc.subjectFood HandlingEN
dc.subject.meshPeasEN
dc.titleIn vivo [‎rat assay]‎ assessment of nutritional improvement of peas [‎Pisum sativum L.]‎EN
dc.relation.ispartofjournalEMHJ - Eastern Mediterranean Health Journal, 13 (‎3)‎, 646-653, 2007


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