Improvement in Nutritional Value of Peas by Cooking.

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Abstract
Studies with chicks and turkeys show that contrary to reported results, autoclaving dry peas (Pisum sativum) greatly increased nutritional value. Results suggest destruction or inactivation of an inhibitor, since increasing energy content of the diet by tallow did not give comparable results to autoclaving. Results also showed that addition of water to ground peas prior to autoclaving in an atmosphere of steam was not necessary for improvement. Autoclaving peas greatly increased growth and feed utilization of chicks and turkeys.