Protein Value of Vigna sinensis Seed: Comparison with Soybean-Oil Meal

Abstract

The protein value of raw and heated Vigna sinensis seed (M. 53 breed) was compared with that of soybean-oil meal when fed to male rats at a 14-percent protein level. Autoclaving the seed at 121° C for 15 minutes and adding 0.15 percent of synthetic DL-methionine to the diets improved the growth rate, food efficiency, and protein efficiency ratio. Besides, autoclaving the seed increased N digestibility and N retention. When autoclaved and supplemented by synthetic DL-methionine, the protein value of Vigna sinensis seed was practically identical to that of non supplemented soybean-oil meal.