| Abstract: |
Legumes are essemtial source for protein particularly in countries that have inadequate animal protein. Lenil and Caw pea are the important legumes which contain high ratio of protein 25.82 % and 26. 68% respectively.Lentil and Caw pea contain some biological active substances, which act as antinutritional factors. They have an adverse effect on enzyme activity, digestability and these in turn have nasty effects on nutrition and health of consumer. The fumigates and insecticides used to control insects have an adverse effect on the human health. Heat treatment has been used to inactivate the biological active antnutritional factors . However , heat treatment often reduce the nutritive value.The treatment of food with ionizing radiation used to extend the shelf life, distroy organisms or preventing sprouting , kill insects through the storage period and reduced the incidence of food - borne diseases .This work provides a study on the changes resulting from gamma irradiation at dose levels of 5 , 10 , 15 and 20 kGy on sensory evaluation , chemical composition , digestability of protiein and antinutritional factors present naturally in lentil (Lens esculenta ) and cow pea (Vigna unguiculata) effects of radiation processing on biological value of its protein and on growth , organ weight , blood chemistry of rats fed raw and processed samples .The results obtained can be summarized as following :1- Effect of radiation processing on sensory evaluation of stewed lentil and cow pea :Hardness, gumminess and adhesiveness of stewed irradiated lentil and cow pea at dose levels of 5 , 10 , 15 and 20 kGy were decreased compared with stewed raw samples and subsequently, the acceptability of stewed irradiated lentil and cow pea at above doses was increased when compared with stewed raw sample.2-Effect of radiation processing on chemical composition of lentil ( Lens esculenta ) and cowpea ( Vigna unguiculata )There are no significant effect on the chemical compostion of lentil and cow pea exposed to gamma irradiation at dose levels of 5 , 10 , 15 and 20 kGy .The radiation treatment did not introduce any structural changes in protein and fat molecules because lentil and cow pea contain limited amount of water 9.17 – 9.91 % and 8.62 –9.01% respectively . which could not be easily influenced to be radiolyzed by irradialion to producing enough free radicals that induce the changes in chemical composition in foods . In addition, both crude protein and fat are in a complex matrix which make them more resistant to radiation processing .3-Effect of radiation processing on protein solubility of lentil (Lens esculenta ) and cow pea ( Vigna unguiculate )The protein solubility of lentil and cow pea decreased significantly by radiation processing at dose levels 5 , 10 , 15 and 20 kGy. The protein solubility of lentil reduced by 6.25 % , 6.40 % , 6.25 % and 6.01 % for above doses respectively . While the protein solubility of cow pea reduced by 6.67 % , 6.32 % , 6.54 % and 6.65 % respectiuely compared with raw samples .These results may be due to the fact that the irradiation of globular protein causes formation of protein aggregates which decrease solubilityof lentil and cow pea proteins.4- Effect of radiation processing on trypsin inhibitor activity of lentil and cow pea :The trypsin inhibitor activity of irradiated lentil and cow pea was reduced significantly when compared with the raw samples. The rate of decreasing in trypsin inhibitor activity was gradually functional with the increasing of irradiation dose.5-Effect radiation processing on phytate content of lentil ( Lens esclenta ) and cow pea (Vigna unguiculata )The phytate content of lentil and cow pea decreased significantly by radiation processing at dose levels 5 , 10 , 15 and 20 kGy.The phytate contant of lentil reduced by 6.25 % , 6.66 % , 8.75 % and 10.83 % respectively . While the phytate content of cow pea reduced by 12.20 % , 13.06 % , 23.00 % and 24.10 respectively compared with raw sample .6 - Effect of radiation processing on protein efficiency ratio ( PER) of lentil ( Lens esculenta ) and cow pea ( Vigna unguiculata)When rats fed on diet containing raw and irradiated lentil and cow pea as a main source of protein 10% the results showed that the (PER) of rats Fed on raw and irradiated lentil and cow pea at dose levels 5 , 10 , 20 , kGy reduced compared with those fed casein diet . while the PER of irradiated lentil and cow pea increased compared with raw samples .The PER value of raw and irradiated lentil at dose 5 , 10 , 15 and 20 kGy were 0.660 , 0.683 , 0.837 , 0.913 and 0.950 respectively. while PER value cow pea wear 0.587 , 0.610 , 0.627 , 0.690 and 0.770 respectively compared with casein ( 2.017).It could be noticed that the radiation processing of Lentiel and cow pea improved the nutritional quality as measured by protein efficiency ratio (PER) .7-Effect of Feeding raw and irradiated lentil and cow pea on Body weightgain of albino rats .The body weight gain of rats fed on diet containing raw and irradiated ( lentil and cow Pea ) at does 5 , 10 , 15 and 20 kGy decreased compared with those fed to casein diet. While the body weight gain of rats fed irradiated lentil and cow pea increased compared with those fed to raw samples .This result explain that the radiation processing improved the total body weight gain as a result improving the protein efficiency ratio (PER) and induce antinutritional factors present naturally in samples.8-Effect Feeding raw and irradialed lentil (Lens esculenta) and cow pea( Vigna unguiculata ) on Organ Body weight of albino rats.The relative liver weight of rats Fed to raw and irradiated lentil and cow pea at dose 5 kGy were increased compared with those Fed on casein diet . No significant changes between irradiated lentil and cow pea at dose levels 10 , 15 and 20 KGY compared with casein . This may be due to the radiation treatment at dose level 5 kGy induced incomplete inactivation of antinulritional Factors present naturally in samples . However , there are no significant changes in relative Kidney , spleen , Heart , lungs and testes weight of rats Fed on raw and irradiated lentil and cow pea at dose levely 5 , 10 , 15 and 20 kGy compared with those fed on casein diet .9 – Effect feeding rast on diets containing raw and irradiatead lentil ( Lens esculenta ) and cow pea ( Vigna unguiculata) on some haematological parameters.A)Hemoglobin (Hb)The hemoglobin content of rats fed on raw and irradiated lentil at dose of 5 and 10 kGy was significantly lower compared with those fed on casein or irradiated lentil diet at dose levels 15 and 20 kGy while, The hemoglobin content of rats fed to irradiated cow pea at dose levels 5 , 10 , 15 and 20 kGy increased insignificantly compared with those fed to casein diet. It could be noticed that the radiation processing improved the physiological properties of lentil ( Lens esculenta ) and cow pea ( Vigna unguiculata) .B) packed cells volume , Hematogrite , (pcv)The (pcv ) of rats fed to raw and irradiated lentil ( Lens esculenta ) and cow pea ( Vigna unguiculata ) at dose levels 5 , 10 , 15 and 20 kGy had no significant effect ( p< 0.05 ) compared with those fed to casein diet .C) mean call hemoglobin concentration , ( MCHC) .There are no significant changes in MCHC value of rats fed on raw and irradiated lentil at dose levels 5 and 10 kGy compared with those fed casein diet . While the rats fed on irradiated lentil at doses 15 and 20 kGy were significantly higher in their MCHC than those fed on casein diet . no significant changes in MCHC of rats Fed on raw and irradiated cow pea at dose levels 5 , 10 , 15 and 20 kGy compared with those fed on casein diet .10- Effect feeding raw and irradiated lentil (Lens esculenta) and cow pea (Vigna unuiculata) on total plasma protein , Albumin in rats .The total plasma protein and albumin of rats fed on row and irradiated lentil and cow pea at dose levels 5 , 10 , 15 and 20 kGy were significantly lower compared with those fed on casein diet, while the rats fed irradiated lentil and cow pea at dose levels 5 , 10 , 15 and 20 kGy had significantly higher total plasma protein and albumin compared with those fed on raw samples.11- Effect of irradiation processing on GOT and GPT of rats fed on raw and irradiated lentil and cow pea:The highest activity of GOT and GPT were found in rats fed on raw lentil and cow pea followed by those fed on irradiated samples at dose levels of 5 and 10 kGy. While there were no siginificant effects on GOT and GPT of rats fed irradiated Lentil and Cow pea at doses of 15 and 20 kGy compared with casein diet.
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