Background: Therapeutic use of leaves of M. oleifera has been evaluated in diabetes because of its possible capacity to decrease blood glucose and lipids concentration after ingestion, as result of the polyphenols content and others compounds. Nevertheless most results have been obtain from leaf extract of Moringa oleifera, however, this study use seed powder to evaluate its effects on the hematological properties, liver function and lipid profile of the flour fed albino rats.Objective: The work is aimed at fortifying acha based food with moringa seed paste to boost the immune system of the body. In the present study, the hematological properties, liver function and lipid profile of moringa-acha composite flour fed albino rats was investigated Methods: This exploratory study was conducted to investigate the effect of Moringa oleifera seed meal supplemented diets on the performance of albino rats. Six different graded levels of acha and Moringa oleifera flour blends were used as rat feed. Ration was formulated using acha and Moringa oleifera seed flour as ingredient for albino rats. Thirty-six rats were randomly allocated to six treatments (100% acha flour, 95% acha+5% moringa, 90% acha+10% moringa, 85% acha+15% moringa, 80% acha+20% moringa and 75% acha+25% moringa) in a Completely Randomized Design: The albino rats were distributed into 6 replicates comprising three (3) rats per replicate and managed under dip litter system for a period of 4 weeks. Water and feed were provided at ad libitum. Feed consumption, weight gain and feed conversion ratio were evaluated for the individual replicate of each dietary treatment. The hematological properties were determined weekly, while liver function and lipid profile were determined at the end of the experiment. Statistical analysis of the data carried out using SPSS version 23. Results: The added Moringa oleifera seed flour significantly, p=0.5, increase Parked Volume(PVC), White Blood Cells (WBC), Red Blood Cells (RBC) and Total Bilmbim significantly, with positive relationship(r=0.68-0.78). The total cholesterol (CHOL) and triglyceride (TAG) increased slightly while there was a decrease in The High Density Lipoprotein (HDP), Low Density Lipoprotein (LDL) and Very Low Density Lipoprotein (VLDL), with increase in added moringa seed flour. The aspartate aminotransferase (AST), alkaline phosphatase (ALP) and assay acid phosphatase (ACP) decrease slightly, while the lymphocyte increased with increase in the percentage of added moringa seed flour (0-25%). Conclusions:These results help to increase information over the most popular use of M. oleifera and its safety. However there are needed more studies over the hypoglycemic mechanisms and effects over intestinal microbiota.
The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. The yoghurt sold within the locality showed a lower lactic acid content below the minimum range of 0.7% required for a standard fermented yoghurt product. The moisture content of the samples of batch 1and 2 yoghurt ranged from 72.38 to 89.55% respectively. The high moisture content of yoghurt higher than 84% in some of the samples analyzed is likely to affect the texture and mouth feel of the yoghurt. The total solid-nonfat (SNF) content of the yoghurt samples ranged from 11.26% to 24.62%. It was observed that there is no consistency in the total solid-nonfat content of the yoghurt samples even in the same product and amongst the different commercial yoghurt products. The result of this research revealed that some commercial yoghurts products sold in Wukari metropolis do not conform to regulatory standard for yoghurt products in their lactic acid content (>84%), higher total solid (>24%), and the lack of consistencies in color, appearance, taste, and flavor affected their consumer acceptability.
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