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

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

Esther Etengeneng Agbor

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Giresse Tchouatang De Yaya

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Bruno Phélix Telefo

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Université de Dschang

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

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Abstract

A study was carried out to 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 six elements. Test groups received respectively soya beans-based and smoked crayfish-based diets. Each protein 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

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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How to Cite This Article

Esther Etengeneng Agbor. 2026. \u201cA Comparative Study on the Proximate Composition and Protein Quality of Soya Bean Flour and Smoked Crayfish Sold in Dschang, Cameroon\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 22 (GJSFR Volume 22 Issue C2): .

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GJSFR Volume 22 Issue C2
Pg. 29- 33

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Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

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GJSFR-C Classification: DDC Code: 005.2762 LCC Code: QA76.73.J38

Submission ReceivedJune 2, 2022
Peer Review Double Blind
Handling Editor
Accepted June 10, 2022
Published November 1, 2022

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November 15, 2022

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