BIOLOGICAL UTILIZATION OF VEGETABLE PEAS - EFFECT OF COOKING AND VARIETAL DIFFERENCES

The flour of raw as well as cooked vegetable pea cultivars (Arkal and Bonneville) was used for biological evaluation of their protein qualit y. Cooking did not have a significant influence on the food intake. Th ere were some differences in the food as well as protein intake and ga in in body weights of rats when fed uncooked or cooked pea flour diets . Varietal differences did not seem to influence on apparent digestibi lity, true digestibility, biological value, net protein utilization an d utilisable protein but cooking brought a significant (p < 0.05) impr ovement in all of above mentioned parameters. Varietal differences as well as cooking exhibited no influence or serum protein concentration.