A Comparative Study on the Proximate Composition and Protein Quality of Soya Bean Flour and Smoked Crayfish Sold in Dschang, Cameroon

Abstract

A study was carried outto compare the proximate composition and protein quality of soya beans flour and smoked crayfish. Proximate compositions of soya beans flour and smoked crayfish were determined and diets composed for rat growth and balance experimentation. Eighteen (18) weanling male wistar rats were distributed in three groups of sixelements.Test groups received respectively soya beans-based and smoked crayfish-based diets. Eachprotein product was fed as the sole source of 10% dietary protein. The evaluated biological parameters were protein efficiency ratio (PER) and net protein ratio (NPR).Smoked crayfish had significantly (p <0.05)higher values of crude protein (77.31±0.63% DM) and ash (5.89±0.08%) while soya beans flour containedhigher values ofcrude lipid (18.03±0.11%DM), carbohydrates (37.2±0.01% DM) and crude fibre (5.50±0.15% DM).Smoked crayfish showed significantly (p < 0.05) higher PER (3.83) and NPR (3.96) values compared to soya bean (3.20) and (3.39) respectively. Smoked crayfish could be a better source of dietary protein especially in weaning diet.