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  • Title: In vivo (rat assay) assessment of nutritional improvement of peas (Pisum sativum L.).
    Author: Nagra SA, Bhatty N.
    Journal: East Mediterr Health J; 2007; 13(3):646-53. PubMed ID: 17687838.
    Abstract:
    This 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 beef.
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