Effect of cooking and supplementation with different kinds of meats on thenutritional value of mash (Vigna mungo)

The study was conducted to determine the nutritional value of mash (Vigna m ungo) in raw and cooked forms and as effected by supplementation with diffe rent kind of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all mash-containing diets (without or with supple mentation) was made by chemical analysis as well as through rat assay. Mash contained 23.83% protein. Cooking resulted in minor changes in nutrients. Mash had 1.79% lysine which was reduced by 35% on cooking. All other amino acids also showed losses during cooking. Protein efficiency ratio (PER) of diet containing raw mash was 1.9% and cooking improved it to 2.8%. True dig estibility (TD) also showed a significant improvement. Supplementation of m ash with different kinds of meat did not improve the PER significantly over unsupplemented diet containing cooked mash only. TD, however, was improved from 74.89% in cooked to 75.58-87.06% in supplemented diets. Similarly net protein utilization (NPU), as a result of meat supplementation, improved f rom 43.54% in cooked to 42.88%-51.96%. Higher PER, TD and NPU values were o bserved in diets containing mash supplemented with 20% level of different m eats.