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ACKNOWLEDGEMENTS

This work was supported by the Ethiopian Nutrition Institute.

REFERENCES

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Table 1. Effect of Soaking on non protein, total protein and true protein contents of whole grass peas^a

Soaking time hr	Acidified water				Tap water				NaOH solution				Wood ash filtrate
	NPH	Total Protein	True protein	Final pH	NPH	Total Protein	True protein	Final pH	NPH	Total Protein	True protein	Final pH	NPH	Total Protein	True protein	Final pH
	%	%	%		%	%	%		%	%	%		%	%	%
0	0.47	25.6	22.7	3.0	0.47	25.6	227	7.3	0.47	25.6	22.7	11.0	0.47	25.6	22.7	12.0
1	0.47	26.9	24.0	3.0	0.47	25.8	22.9	7.3	0.46	25.4	22.5	11.0	0.46	25.6	22.7	12.0
3	0.47	27.4	24.5	3.0	0.47	26.0	23.1	7.3	0.44	25.1	22.4	10.9	0.44	25.5	22.8	11.8
6	0.45	27.7	24.9	3.4	0.46	27.2	24.3	7.0	0.41	24.6	22.0	10.7	0.37	25.1	22.8	11.5
18	0.44	28.0	25.3	4.1	0.44	27.5	24.8	6.5	0.37	24.1	21.8	10.3	0.31	24.8	22.8	10.4
24	0.43	28.5	25.8	4.5	0.43	27.7	25.0	6.1	0.31	23.6	21.7	9.9	0.28	24.3	22.6	9.8
48	0.42	28.6	26.0	4.8	0.41	28.0	25.4	5.4	0.27	23.1	24.4	9.2	0.25	23.7	22.1	9.3
72	0.40	28.6	26.1	5.0	0.40	28.3	25.8	5.1	0.22	22.6	21.0	9.0	0.18	21.5	20.3	8.9

a- Values are means of four replicated determinations.
Table 2. Effect of Soaking on carbohydrates of whole grass peas ^a

Soaking time hr	Acidified water				Tap water				NoOH solution				Wood ash filtrate
	Total Carbohydrate	Total sugar	Reducing sugar	Non-reducing sugar	Total Carbohydrate	Total sugar	Reducing sugar	Non-reducing sugar	Total Carbohydrate	Total sugar	Reducing sugar	Non-reducing sugar	Total carbohydrate	Total sugar	Reducing sugar	Non-reducing sugar
	%	Mg/g	Mg/g	Mg/g	%	Mg/g	Mg/g	Mg/g	%	Mg/g	Mg/g	Mg/g	%	Mg/g	Mg/g	Mg/g
0	53.6	87.3	1.8	85.5	53.9	87.3	1.8	85.5	53.9	87.3	1.8	85.5	53.9	87.3	1.8	85.5
1	53.6	79.4	1.7	77.7	53.6	87.3	1.8	85.5	54.1	79.5	1.7	77.8	53.6	87.0	1.7	86.3
3	52.1	76.0	1.6	74.4	53.4	87.2	1.7	85.5	52.5	77.7	1.5	76.2	52.8	81.7	1.7	80.0
6	52.1	64.6	1.5	63.1	50.8	86.9	1.6	85.3	53.4	77.2	1.3	75.9	52.1	77.1	1.6	75.5
18	51.6	59.0	1.4	57.6	50.2	83.3	1.4	81.9	53.3	72.5	1.1	71.4	51.1	64.5	1.4	63.1
24	51.3	53.1	1.3	51.8	49.4	79.7	1.1	78.6	52.9	61.1	0.9	60.2	50.2	52.3	1.3	51.0
48	51.2	51.2	1.2	50.8	49.2	68.3	0.8	67.5	52.9	55.9	0.7	55.2	51.4	48.2	0.7	47.5
72	51.1	47.3	0.8	46.5	49.1	61.2	0.6	60.6	53.0	52.4	0.6	51.8	51.8	431.	0.4	42.7

a-Value are means of four replicate determinations.

Table 3. Effect of Soaking Ash, Drudefiber, and lipd content of whole grass peas ^a

Soaking time hr	Acidfied water			Tap water			NaOH solution			Wood Ash Filtrate
Soaking time hr	Ash %	Crude fiber %	Fat %	Ash %	Crude fiber %	Fat %	Ash %	Crude fiber %	Fat %	Ash %	Crude fiber %	Fat %
0	2.8	7.0	0.8	2.8	7.0	0.8	2.7	7.0	0.8	2.8	7.0	0.8
1	2.7	7.0	0.8	2.7	7.1	0.8	2.7	7.0	0.8	2.8	7.2	0.8
3	2.6	7.1	0.8	2.6	7.2	0.8	2.5	7.1	0.8	2.9	8.0	0.8
6	2.0	7.3	0.9	2.3	8.8	0.9	2.3	7.3	0.9	3.1	8.8	0.9
18	1.7	7.4	1.0	2.3	9.0	1.0	1.8	7.8	1.0	4.1	9.0	1.0
24	1.5	7.6	1.1	2.4	9.4	1.1	1.9	8.6	1.0	4.7	9.4	0.9
48	1.5	7.8	0.9	2.4	9.4	1.0	2.0	8.9	1.1	4.7	9.4	0.8
72	1.4	8.0	0.8	2.3	9.4	0.9	2.1	9.2	1.1	4.7	9.4	0.8

Table 4. Loss of total protein, sugars total solids, BOAA and non-protein nitrogen in "kikh" soaked for two days:

Nutrient	SOAK MEDIA
Nutrient	Tap water	Acidified water	NaOH solution	Wood ash filtrate
Total protein	5	14	27	30
Total soluble mg/g	30	35	47	53
Reducing sugars, mg/g	27	41	72	78
Nonprotein nitrogen, %	27	35	48	63
Leached solids, %	3	7	33	44
BOAA, %	65	56	83	85

FAMILY PLANNING SURVEY AMONG ETHIOPIAN DOMESTIC

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