This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (OAC), Bulk density, foaming capacity and stability and swelling capacity and the pasting characteristics were studied. The inclusion of A. paniculata leaf flour in the blends revealed a significant general increase in water absorption capacity, oil absorption capacity, swelling capacity, and bulk density. However, a general decrease in the foaming capacity, solubility, and least gelation was observed as the inclusion of A. paniculata leaf flour increased. The pasting properties of WPMF (flour blend without the inclusion of A. paniculata leaf flour) exhibited the following values: peak viscosity (658 RVU), breakdown (372 RVU), final viscosity (923 RVU), setback (637 RVU), peak time (5.07 min), and pasting temperature (84.8oC). The inclusion of A. paniculata leaf flour in the blends led to a significant general decrease in all the pasting factors. The inclusion of A. paniculata had a significant effect on the functional and pasting properties of wheat-pearl millet based flour.
This study was carried out to investigate the immune modulatory properties of different graded stored powdered of Telfairia occidentalis supplemented diet on male wistar rats. Twelve male wistar rats weighing 120g±20g were purchased, acclimatised and randomly allotted into four (T 1 , T 2 , T 3 , T 4) Telfairia occidentalis supplemented groups (0% 5%, 10% and 15%). The rate of their feeding was monitored for three weeks after which the animals were decapitated and the blood and organs were Original Research Article
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