Extrusion and boiling improve rat body weight gain and plasma cholesterol lowering ability of peas and chickpeas

摘要: This study investigated the effect of feeding peas (Pisum sativum) and chickpeas (Cicer arietinum) processed by boiling or extrusion on growth performance, plasma cholesterol concentrations organ weights rats. Casein was used as protein source in control diets. Complementarity wheat legumes quality also evaluated. Boiled extruded significantly increased body weight gain (BWG) rats but not efficiency ratio (PER) when compared with raw legumes. Rats fed those casein had similar BWG, both groups greater BWG than peas. Extruded combined sulfur amino acid (SAA) levels diets improved PER sucrose an energy source. There a linear correlation between SAA to dietary (r = 0.902, P< 0.014), indicating that are limiting acids Plasma were lower casein. Cholesterol-lowering ability affected processing method, being most effective for peas; equally chickpeas. Raw legume resulted pancreatic small intestine relative weight. Chickpea spleen, thymus liver higher cecum colon no differences growth, PER, concentration boiled legumes, suggesting improves nutritional value these same extent traditional method. .