The study was conducted to determine the nutritional value of Lobia ( @entity11297 ) in raw and cooked forms and as effected by supplementation with different kinds of meat, i.e. poultry, mutton and beef at 10, 15 and 20% levels. Nutritional assessment of all the Lobia-containing diets (without or with supplementation) was made by chemical analysis as well as through @entity35 assay. Lobia contained 20.43% of protein. Cooking resulted in minor changes in nutrients. It had 0.54% @entity376 which was reduced to 0.29% on cooking. All other @entity1522 also showed losses during cooking. Protein efficiency ratio (PER) of diets containing raw Lobia was 1.05 and significantly (P < 0.05) improved to 1.47 on cooking. @entity1625 ( @entity1625 ) and net protein utilization (NPU) also showed a significant (P < 0.05) improvement in the case of cooked Lobia. Supplementation of Lobia with 20% of mutton or beef meat improved the PER significantly (P < 0.05) over unsupplemented diet containing cooked Lobia only. @entity1625 was improved from 74.9% in cooked to 84.3% in diets containing 20% mutton. Similarly NPU improved as a result of meat supplementation, from 40.7% in cooked to 53.4%. Higher PER, @entity1625 and NPU values were observed in diets containing Lobia supplemented with 20% level of mutton or beef.

Nutritional improvement of Lobia ( XXXX ) by supplementation with poultry, mutton and beef meat.

@entity1522 :: ('CHEBI:33709', 'Chemical') :: ['amino acids'] @entity1625 :: ('MESH:D004828', 'Disease') :: ['True digestibility', 'TD'] @entity11297 :: ('3885', 'Species') :: ['Phaseolus vulgaris'] @entity376 :: ('CHEBI:25094', 'Chemical') :: ['lysine'] @entity35 :: ('10116', 'Species') :: ['rat']
@entity11297 :: (3885,Species) :: ['Phaseolus vulgaris']
