Abstract

PRODUCTION AND NUTRITIONAL STUDIES OF GUINEA CORN SPICED DRINK AND CASSAVA FRIED BALLS

*Nwachoko, Ndidi and Alum, E.U

Abstract

ABSTRACT Guinea corn is a grain in the grass family; it serves as food and drink. Cassava is of the spurge family, native to South America, it is use as food. Production and nutritional studies of cassava fried balls and guinea corn spiced drink were investigated, the result of the proximate analysis of guinea corn spiced drink revealed the moisture content, ash, fat, crude protein and total carbohydrate content to be (89.88%, 0.058%, 0.043%, 0.587%, and 9.332%) respectively. While the percentage composition for cassava fried balls were found to be (37.35%, 1.723%, 12.18%, 5.34% and 43.407%) respectively. Also these products were fed to albino rats at different percentages and blood sample collected for analysis of glucose concentration, total protein, total cholesterol, triglyceride and high density lipoprotein. The result showed that glucose values were (4.2, 5.05, 4.83, 5.2 and 4.5mmol/L); Total protein value were (7.66, 80.5, 75.0, 80.33 and 76.66 g/L); Triglyceride (0.033, 1.1, 1.73, 1.96 and 1.96mmol/L); High density lipoprotein (2.13, 2.05, 2.13, 2.2 and 2.2mmol/L) for group 1,2,3,4 and 5 respectively. Glucose, total protein, cholesterol and high density lipoprotein values of both the control and experimental groups were within the same range.

Keywords: Guinea corn spiced drink, Cassava fried balls, Nutritional studies.