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 0 05 higher values of crude protein 77 31 0 63 DM and ash 5 89 0 08 while soya beans flour contained higher values of crude 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