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Carbohydrates digestibility and faecal nitrogen excretion in rats fed raw or germinated faba bean (Vicia faba)- and chickpea (Cicer arietinum)-based diets

Published online by Cambridge University Press:  09 March 2007

Luis A. Rubio
Luis A. Rubio*
Affiliation:
Estación Experimental del Zaidín, Unidad de Nutrición, Profesor Albareda 1, 18008 Granada, Spain
*
Corresponding author: Dr Luis A. Rubio, fax +34 58 572753, email [email protected]
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Abstract

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Raw or germinated faba bean (Vicia faba minor var. Alameda) and chickpea (Cicer arietinum kabuli var. Athenas) seed meals were incorporated in essential amino acid-supplemented and energy-equalized diets for growing (65 (SD 1) g) male Wistar rats as the only sources of dietary protein. A lactalbumin-based diet was used as the control. Faecal dry weight and N excretion of animals fed legume-containing diets were greater (P<0·01) and DM digestibility lower (P<0·01) than controls. Apparent faecal digestibilities of amino acids were found to be not different or lower (P<0·01) than controls in rats fed diets containing legume seeds, either germinated or not. Total diaminopimelic acid (DAPA) and purine bases excretion were significantly (P<0·01) higher than controls in rats fed both legume seed meals. Faecal bacterial N calculated according to DAPA or purine bases values was similar and significantly higher (P<0·01) than controls in rats fed legume seed meals. Bacterial N accounted for 50 to 80 % of total faecal N in rats fed legume diets. Apparent faecal N digestibility values (53–65 %) of rats fed legume-based diets were lower (P<0·01) than controls, but became substantially higher (85–92 %) when calculated taking into account bacterial N values. Faecal NSP digestibility values for legume diets were 40–57 g/100 g ingested. Germination decreased starch faecal excretion (P<0·05) and increased (P<0·05) faecal starch and NSP digestibilities of faba bean seeds.

Keywords

Faba beansChickpeasGerminationCarbohydrates and amino acids digestibilityNitrogen excretion
Type
Research Article
Information
British Journal of Nutrition , Volume 90 , Issue 2 , August 2003 , pp. 301 - 309
Copyright
Copyright © The Nutrition Society 2003

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