Malaz Mohamed Mohayed2017-07-302017-07-302015http://hdl.handle.net/123456789/4347This study is conducted to determine the effect of deferent processing methods (boiling, germination and soaking) on chemical composition, anti - nutritional factor content, in vitro protein digestibility of Pegeo pea ( Cajanus Cajan L .). The parameters were assayed using standard methods. The results of proximate analysis showed tha t, for the boiled sample the results were 5.98, 2.65, 1.62, 15.71, 25.27 and 74.03 % for the moisture, ash, oil, protein, protein digestibility and carbohydrates respectively. And for the germinated sample was 6.42, 2.38, 1.36, 20.16, 24.2 and 69.68 % for the moisture, ash, oil, protein, protein digestibility and carbohydrates respectively . And for soak ed sample was 6.04, 2.22, 1.93, 20.4, 25.73 and 69.39 % for the moisture, ash, oil, protein, protein digestibility and carbohydrates respectively. And the anti - nutritional factors the Ta nnic acid was0.27, 0.52 and 0.75 % for the boiling, germin ation and soaking techniques. The Phytic acid was2.56, 1.59 and 1.65 % . There were significant differences at (P≤0.05) in the improvement of the nutrient content, and decrease in the Tannic acid.BiochemistryMolecular Biology