Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats.

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dc.contributor.authorApeh, V O
dc.contributor.authorAgu, C V
dc.contributor.authorOgugua, V N
dc.contributor.authorUzoegwu, P N
dc.contributor.authorAnaduaka, E G
dc.contributor.authorRex, T E
dc.contributor.authorAgbalu, I S
dc.date.accessioned2015-10-09T10:30:47Z
dc.date.available2015-10-09T10:30:47Z
dc.date.issued2014-12
dc.description.abstractAims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design: Determination of proximate and quantitative phytochemical constituents of the cooked and raw T. conophorum (CTC and RTC respectively) nut and the effect of the nut on the hematological indices on male albino rats fed with the cooked and raw diet formulations of the nut for 30 days period. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Result: The result showed that crude protein, carbohydrate and crude fibre contents of RTC were significantly higher (P<0.05) than the CTC. While the percentage moisture, fat and ash content of the CTC were significantly higher than the RTC. The quantitative phytochemical analysis revealed that there was no significant difference (P>0.05) between the alkaloid and flavonoid contents of RTC and CTC. Tannin, saponin, glycosides, hydrogen cyanide and steroid contents of RTC were significantly higher (P<0.05) than the CTC while terpenoid content of the CTC was significantly higher (P<0.05) than of the the RTC. The hemoglobin values showed no significant difference between the test groups and control group. The neutrophil values of group E and F were significantly higher (P<0.05) when compared with the control group. Rats in group E had a significant decrease (P<0.05) in lymphocyte value as against the control. Total WBC levels in group B, C and F recorded a significant decrease (P<0.05) when compared with the control. Conclusion: The study suggests that processing cooking affects some nutrient constituents and some hematological parameters.en_US
dc.identifier.citationApeh V O, Agu C V, Ogugua V N, Uzoegwu P N, Anaduaka E G, Rex T E, Agbalu I S. Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats. European Journal of Medicinal Plants. 2014 Dec; 4(12): 1388-1399.en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/164205
dc.language.isoenen_US
dc.source.urihttps://sciencedomain.org/abstract/5574en_US
dc.subjectTetracarpidium conophorumen_US
dc.subjectproximate compositionen_US
dc.subjectphytochemical constituenten_US
dc.subjecthaematological parameteren_US
dc.subject.meshAnimals
dc.subject.meshBlood --analysis
dc.subject.meshCooking
dc.subject.meshEuphorbiaceae --chemistry
dc.subject.meshJuglans --chemistry
dc.subject.meshMale
dc.subject.meshNuts --chemistry
dc.subject.meshPhytochemicals --chemistry
dc.subject.meshPhytochemicals --metabolism
dc.subject.meshPlant Proteins --chemistry
dc.subject.meshPlant Proteins --metabolism
dc.subject.meshRats
dc.titleEffect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats.en_US
dc.typeArticleen_US
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