RESUMEN
Aims: To investigate the effect of food blends (plantain, soybean and ginger) on the blood glucose, lipid profile and haematological indices on streptozotocininduced diabetic rats.Methodology: A total of 35 rats of mean body weight 219.07g separated into7 groups (5 per group) where inducedby a single intraperitoneal (I.P) injection of streptozotocin(0.1g dissolved in 5mlof freshly prepared sodium citrate buffer 0.1M, pH 4.5) at a dose of 40 mg/kg body weight after fasting for 12hoursand fed with flours/blends. The flours were produced from plant materials for different treatments/blends (blend A=100% unripe plantain, B=80% unripe plantain, 14% soybean, 6% ginger, C=70% unripe plantain, 26% soybean, 4%ginger, D= 60% unripe plantain, 38% soybean, 2% ginger, E= 50% unripe plantain, 50% soybean) and the phytochemicals and minerals content were determined.Blood glucose was determined at 5 days interval for 25days.Diabetes was confirmed inrats with blood glucose concentrations >200mg/dl. After 25 daysrats were anaesthetized with chloroform vapour and blood samples collected by cardiac puncture for haematology and lipidprofile determination.Results:The results showed that unripe plantain, soya beans and ginger in adequate proportion(C=70% unripe plantain, 26% soybean, 4%ginger or D= 60% unripe plantain, 38% soybean, 2% ginger) could help to reduce blood glucose, improve haematological parameters and lipid profile. Significant reduction was observed in the blood glucose level of rats fed blends C and D from 286 to 85mg/dl and 307 to 90mg/dl respectively at the end of experiment. These results also demonstrated that the inclusion of ginger at 6% causes rise in blood glucose level. Total cholesterol (TC) increased in all the blends. However, the lowest concentration of TC was observed in blends C and D. The highest packed cell volume (60%) and Haemoglobin (20g/dl) level observed in rats fed blend C was significantly higher than the normal control fed conventional feeds. The increase in packed cell volume (PCV) (50%) and Hb (17g/dl) in diabetic rats demonstrated that the formulated blend C was able to raise PCV and Hb above 50% and 17g/dl (Normal controlNC) respectively. Significant increase (P<0.05) in low density lipoprotein cholesterol (LDLc) was also observed in all the blends with blend C having the least (4.0mg/dl) close to NC (2.0mg/dl). Conclusion:From the results it is evident that blend C will manage and improve the health status of diabetic patients
RESUMEN
This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned oven- dried (SOD) and seasoned smoke- dried (SSD) snail meat products and were stored under room, fridge and freezer storage conditions; physico-chemical determination and analysis of variance were carried out. The results showed that the highest crude protein was obtained in the seasoned smoke-dried product (76.87%), followed by seasoned oven-dried product (75.80%), next was seasoned fried (70.15%) and the least was unseasoned fried product (68.57%). The highest ash value was seen in seasoned smoke-dried product (4.84%), followed by seasoned oven-dried (4.313%) and the least was unseasoned-fried product (3.933%). The highest energy values were observed in the fried products (1497.67 KJ/100 g seasoned fried and 1490.53 KJ/100 g unseasoned-fried).The highest iron value (16.47 mg/100 g) obtained was from seasoned smoke-dried product. Seasoned smoke-dried product was significantly different from other products and it had the highest mineral content. Seasoned oven-dried snail meat product had the lowest pH values 6.0, 7.17 and 6.29 for 0-5 days, 10-20 days and 25- 30 days storage respectively. This was followed by seasoned smoke-dried product having 6.68, 7.81 and 6.56 at 0-5 days, 10-20 days and 25-30 days respectively. The observed low pH in seasoned products could be ascribed to the effect of the seasonings; this is an indication of better shelf stability. It was observed that the combine effect of seasonings, smoke-drying and cold storage help to extend the shelf life of snail meat.