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Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol

Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol

Project / Seminar Material
Reference ID: PS-10242-TM

DEDICATION

This research material titled “Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

Flours were produced from unripe plantain fruit, okara, and Detarium microcarpum and analysed for selected properties. Plantain flours were supplemented with 5% levels of Detarium microcarpum and okara flours as dietary fiber sources and the effect on blood glucose and serum cholesterol levels of albino rats evaluated using bioassay. Plantain flour showed the highest (p<0.05) content of sugar (10.59%) compared to Detarium microcarpum (6.89%) and okara (4.29%) while Detarium microcarpum exhibited the highest (p<0.05) level of dietary fiber (78.6%) followed by okara (24.4%) and Plantain (6.6%). Plantain flour had the highest (p<0.05) value of amylose (12.50%) and starch (25.391%) compared to Detarium microcarpum with 0.14% of amylose and 0.54% of starch and okara with 0.38% of amylose and 0.39% of starch. There was no significant difference (p>0.05) in zinc level in the three flours [(plantain (50mg/100g), Detarium microcarpum (50mg/100g) and okara (48.28mg/100g)]. Plantain had the highest level (p<0.05) of vitamin A (1272.72IU), followed by Detarium microcarpum (690.90IU) and then okara (618.18IU). Plantain had the highest level (P<0.05) of vitamin C (1.65%), followed by okara (1.37%) and then Detarium microcarpum (0.55%).

Diet formulated with plantain flour supplemented with 5% Detarium microcarpum flour reduced blood glucose level from 356mg/dl (which was recorded 2days after induction of alloxan solution) to 113mg/dl (which was recorded at the end of the three weeks study) and this translated to 68.26% reduction while diet formulated with plantain flour supplemented with 5% okara flour reduced blood glucose level from 539mg/dl (which was recorded 2 days after induction with alloxan solution) to 116mg/dl (recorded at the end of the three weeks study) which was about 78.48% reduction. Diabetic rats fed plantain diet supplemented with 5% Detarium microcarpum flour had lower (P<0.05) total cholesterol (1.31mmol/l), low density lipoprotein (LDL) cholesterol (0.31mmol/l) and high density lipoprotein (HDL) cholesterol (0.93mmol/l) than total cholesterol (1.60mmol/l), LDL (0.33mmol/l), and HDL (1.24mmol/l) of non-diabetic rats fed control diet. Also, the total cholesterol (1.47mmol/l), LDL cholesterol (0.33mmol/l) and HDL cholesterol (1.09mmol/l) of diabetic rats fed plantain diet supplemented with 5% okara flour were lower (p<0.05) than the total cholesterol (1.60mmol/l), LDL cholesterol (0.33mmol/l) and HDL cholesterol (1.24mmol/l) found in non-diabetic rats fed control diets.


Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol

CHAPTER ONE

1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Effect of Supplementation of Plantain Flour with Okara and Detarium Microcarpum Flour as Dietary Fiber Sources on Blood Glucose and Serum Cholesterol



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