Abstract
Evaluated the effect of cooking and roasting on the biological quality of Vitabosa grain protein (Mucuna sp) using broiler chickens as an animal model. The evaluated parameters were protein efficiency ratio (PER), net protein ratio (NPR), apparent and corrected nitrogen balance, apparent and corrected nitrogen digestibility. The crude grain protein was fractionated by its solubility in different solvents and two quality controls of the thermal process were made. 90 Ross chicks eight days old were randomly assigned to six treatments: casein (CA), soybean cake (SC), raw mucuna (RM), cooked mucuna (CM), toasted mucuna (TM) and a free diet of nitrogen (FDN) with five replicates and three chickens per replicate. Diets were adjusted to 10% crude protein. The experimental period was 10 days with total collection of excreta the last three. The results were: 24.37%; 25.6% and 25.6% crude protein for raw, cooked and roasted grain, respectively. PER: 0.97; 2.10; -3.73; -3.36; - 5.59. NPR: -3.99; 1.38; -6.45; -8.0; -12.23. Apparent nitrogen balance: 1.34; 15.67; 2.97; 1.34; 0.67. Corrected: 1,71; 16.05; 3.35; 1.72; 1.05. Apparent digestibility of nitrogen: 52.30; 90.29; 69.78; 49.11; 36.29. Corrected nitrogen digestibility: 67.23; 92.46; 78.62; 62.89; 59.32 for (CA), (SC), (RM) (CM), (TM) respectively. The percentages of the fractions of the integral grain and vitreous defatted (Mucuna sp) were: Albumin: 14,12 and 55,30. Globulins: 3.0 and 11.76. Prolamines: 0.19 and 0.74. Glutelins: 3.0 and 11.76. Insoluble or precipitated protein: 5.22 and 20.45, respectively. Solubility in KOH from 91,30%; 43.0% and 53.80%; And urease index of: 0.01, 0.01 and 0.02, for cooked and roasted raw grains, respectively.
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