The objectives of study were to improvement the quality of pigeon pea seeds by adding improver (yoghurt 40, 80 and 100 g) to 150g boiled pigeon (removed from tannin) for preparation three diets (A, B and C). The study was conducted in the laboratory of Biochemistry, Department of Biochemistry and Molecular Biology, Faculty of Science and Technology, University of Al-Neelain in 2015. The chemical analysis, ash composition, sensory evaluation, tannin content and in-vitroprotein digestibility were investigate to three prepared diets (A, B and C). Chemical analysis as follows: 69.39-71.49% moisture, 0.7-1.2% ash, 25.5-30.6% total solid, 2.2-9.8% crude fiber, 0.15- 0.30% fat, 19.57-28.87 % protein, and 0.15-9.92 % for three prepared diets. Ash composition as follows: 94.6 -100 Na ppm, 29.1-36.0 Mg ppm, 0.44-0.80 Fe ppm and 0.44-0.65 Mn ppm for three prepared diets. Sensory evaluation as follows: 2.83 -7.07% taste, 2.15-6.62% palatability, 5.35- 7.46% colour and 3.83-7.48% texture for three prepared diets. Tannin content for three prepared diets ranged from 0.09-0.27% while in-vitro protein digestibility for three prepared diets ranged from 39.16-49.02 %. Findings concluded that there was significant difference (P≤0.05) in moisture, Ash, total solid, protein, carbohydrate, tannin content, sodium, magnesium iron, sensory evaluation compared with control and no significant difference (P≥0.05) in crude fiber, fat content, in vitroprotein digestibility and manganese compared with control and also showed significant difference (P≤0.05) in sensory evaluation for three processing samples compared with control. Therefore, addition of yoghurt leads to improve the quality of boiled pigeon pea seeds.
