The effect of germination and extrusion on the nutritional quality of peas(Pisum sativum L. cv. Ballet)

Total nitrogen and antinutritional factor levels (phytic acid, condensed ta nnins, total polyphenols, trypsin and chymotrypsin inhibitors and haemagglu tinating activity) were analyzed in raw, germinated and extruded peas (Pisu m sativum L., cv. Ballet). Wistar male rats were fed ad libitum with isocal oric (16.5 MJ/kg) and isoproteic diets (110 g/kg). Weight gain was recorded and nitrogen measured in diets, urine and faeces to determine digestibilit y and protein efficiency ratio. Extrusion was effective at reducing tannins (84 %), polyphenols (54 %), trypsin inhibitors (95 %), chymotrypsin inhibi tors (64 %) and haemagglutinating activity (98 %). Germination was more eff ective in reducing phytic acid (15 %). There were significant differences ( P < 0.05) in biological parameters among rats fed germinated, raw or extrud ed pea diets. The results suggest that thermal processing by extrusion is m ore efficient than 48 h germination to improve the nutritional quality of p eas.