Nzomiwu N R
College of Education, Onitsha, Nigeria.
Plant Foods Hum Nutr. 1990 Apr;40(2):99-105. doi: 10.1007/BF02193766.
The effect of treatment and supplementary value of corn (C) or crayfish (CR) on the protein quality of breadfruit (Treculia Africana) flours were studied in eighteen young rats. The 70:30 or 70:15:15 (Protein basis) combinations of breadfruit flours and corn or crayfish or both provided 1.6 g N/100 g diet for the 35 day study. The addition of 'akanwu' to the cooking water reduced cooking time and crude protein and saved fuel. The addition of 'akanwu' and replacement of CR with C was not beneficial as judged by the parameters tested except for the wt. gain and PER. On the other hand, when crayfish was the only source of supplementary protein (30%) to breadfruit cooked without 'akanwu' there were increases in all parameters tested over those with added 'akanwu' except for the N intake, wt. gain, and PER. These results appear to suggest that addition of 'akanwu' to TA was detrimental to its protein utilization and that TA appears to be an economic source of N in areas where it is a staple. Based on the results of this study, one would suggest that the use of 'akanwu' as a tenderizer should be seriously looked into before further use.
在18只幼鼠身上研究了玉米（C）或小龙虾（CR）对面包果（Treculia Africana）面粉蛋白质质量的处理效果及补充价值。在为期35天的研究中，面包果粉与玉米或小龙虾或两者以70:30或70:15:15（基于蛋白质）的组合提供了1.6 g氮/100 g日粮。在烹饪水中添加“akanwu”可缩短烹饪时间并降低粗蛋白含量，还能节省燃料。根据所测试的参数判断，添加“akanwu”并用C替代CR并无益处，除了体重增加和蛋白质效率比。另一方面，当小龙虾是未添加“akanwu”烹饪的面包果唯一的补充蛋白质来源（30%）时，除了氮摄入量、体重增加和蛋白质效率比外，所有测试参数均比添加“akanwu”的情况有所增加。这些结果似乎表明，向面包果中添加“akanwu”不利于其蛋白质利用，并且在面包果为主食的地区，面包果似乎是一种经济的氮源。基于本研究结果，有人建议在进一步使用之前应认真研究将“akanwu”用作嫩化剂的情况。
