ABSTRACT
The study were undertaken in order to determine the physico-chemical properties and sensory attribute of oils extracted from the seeds of Moringa oleifera. The oils were extracted from the seeds and analyzed for moisture content, specific gravity, saponification value, refractive index, peroxide value, acid number, iodine value and sensory quality. The fresh oil was also characterized for its sensory attribute using three different foods. The seed oil had the following physical and chemical parameters. The color (yellow), moisture content (2.0%), specific gravity 1.0598 kg/dm3), refractive index (1.465±0.04), acid values (0.67 mg/KOH/g), iodine value (110g/100g), peroxide value (7.0 meq/kg), saponification value (178.10 mg/KOHg), melting point (36.7), Flash point (0c) (162) and rancidity (14.0). Organoleptic scoring show that yam fried with Moringa seed oil had more taste, color, aroma than yam fried with vegetable oil while chicken and egg fried with vegetable oil had higher taste, color, aroma and overall acceptance scoring than chicken and egg fried with Moringa seed oil. The study showed that Moringa seed oil can be used as nutritional oil, industrial raw material and nutraceuticals.
ABSTRACT
The effect of Monosodium glutamate (MSG) was evaluated on hepatic functions and haematological parameters in adult Wistar albino rats. The rats were randomly assigned into four (4) groups of five rats each. Group 1 served as the control while groups 2, 3 and 4 were fed diets supplemented with MSG at doses of 0.5, 1.0 and 5.0% per Kg of diet respectively. Following the 28 days of feeding, the rats were sacrificed and blood samples were collected for analyses. The haematological parameters except PCV were estimated using haematocytometer while the biochemical parameters were determined using Randox enzymatic kit. There was no significant difference (p>0.05) in PCV, WBC, RBC, total protein, albumin, direct and conjugated bilirubin in the rats fed with MSG at all levels of supplementation when compared with the control group. The Alkaline phosphatase (ALP) and Alanine aminotransferase (ALT) activities were increased with increase level of MSG and ranged from 35.00±0.17 - 59.00±1.23 U/L and 6.4-11.9 U/L respectively. There was no significant (p>0.05) difference in the levels of both serum ALP and ALT activities in the group fed 0.5% MSG when compared with the control group while there were significant (p>0.05) increase in the other treatment groups (1 and 5% MSG supplemented diets groups). The results therefore suggest that MSG at the levels of supplementation in the diets of the rats had no effect on the haematological indices but increased the liver function enzymes in the serum as the level of MSG increased in the diet.