Abstract

Aim: The study was aimed to estimate soaking and toasting effects on the chemical composition, ingestion and in vivo digestibility of Mucuna pruriens (var cochinchinensis) seed powder in guinea pig.

Method and materials:  Total 48 guinea pigs of local breed aged five months, 24 male and 24 female were used. It was divided into four batches of 6 males and 6 females each. To each lot was attributed a ration containing 0%, 20% of Mucuna pruriens be it raw, soaked or toasted.

Results: The chemical composition of the powder Mucuna seeds change from one treatment to another. The content of DM (96.33%, 93.33%), OM (92.67%DM, 91%DM), CF (13.00%DM, 11.62%DM) and CP (24.00%DM, 29%DM) of toasted seeds were higher than that of soaked seeds with the exception of crude protein where the reverse was observed with soaked seeds. The toasted seed intake of M. pruriens cochinchinensis was significantly higher (p>0.05) than that of soaked seeds, i.e. DM(78.49%, 74.54%), OM(69.82%DM, 66.60%DM), CF(23.96%DM, 22.88%DM) and CP(12.26%DM, 11.53%DM). Similarly, sex significantly affected ingestion, with males having better seed ingestion than females. Similarly, the digestibility of DM, OM, CP and CF of the different rations was comparable. However, males valued the RmtC ration more highly and females valued the R0, RmCC and RmTC rations more highly.

Conclusion: It was concluded that toasted M. pruriens seeds can be used in guinea pig feed as an alternative source of protein.

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