Quality Evaluation of Maize-Peanut-Beetroot Flour Blends and Their Effect on Some Biochemical and Haematological Indices and Weight Changes of Albino Rats
DOI:
https://doi.org/10.54536/ajaset.v10i1.7302Keywords:
Albino Rats, Biochemical Indices, Composite Flour, plant nutrition, Weight ChangesAbstract
This study evaluates the qualities of flours made from wheat, maize-peanut-beetroot flour blends and their effects on biochemical, haematological, and body weight changes in albino rats. Six samples were formulated with the designations A, B, C, D, E and F, Saml A was 100% wheat, Sample B was 100% maize, C, D, E, F were 0:80:10:10, 0:70:20:10, 0:60:30:10 and 0:50:40:10. The study evaluated functional properties of the flour blends, wiles the flour blends and cookies were analysed for chemical, antioxidant, and sensory of flour blends and cookies. Serum Biochemistry, Haematological indices and body weight changes in rats fed flours were analyzed. The rats were fed for 24 days with the flour blends and administered clean water. The body wait changes of albino rats fed flours after 24 days ranged 10.52 – 55.75 while feed waste ranged from 176.00 – 50.00 and feed conversion ratio 14.80 – 2.90. Serum biochemistry profile revealed that ALT (U/L) did not differ significantly except samples C and D while ALB (g/L) did not differ significantly (37.5 - 41), total protein did not differ significantly across samples except samples B (63.5) and E (86.5) while total cholesterol did not differ significantly (2.9 – 6.25). The haematological indices of albino rats fed experimental diets were within acceptable ranges, PCV (38.5 - 49), HGB (12.85 – 16.35), RBC (6.425 – 8.18), MCV (60), MCH (20), MCHC (332.5 - 333), WBC (11.45 – 17.8), NEUT (14.5 – 27.5), LYMH (71 – 83), MONO (0.5 - 2), EOSI (0 – 2.5) while BASO (0). The composite flour performed better than wheat flour, the biochemical and haematological indices are within safe limits. It is therefore encouraged that composite flours from Maize-Peanut-Beetroots are a good substitute for wheat for people who are intolerant to gluten..
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