Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based <i>Ogi</i>

Akpensuen Mfe Samuel; Ikya Julius Kwagh-al; Ahure Dinnah; Ikpambese Rita Mnena

doi:doi:10.11648/j.sdf.20260102.11

Research Article |

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Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi

Akpensuen Mfe Samuel^*

, Ikya Julius Kwagh-al, Ahure Dinnah, Ikpambese Rita Mnena

Published in Science Discovery Food (Volume 1, Issue 2)

Received: 21 June 2026 Accepted: 3 July 2026 Published: 24 July 2026

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Abstract

The goal of the study was to evaluates the effect of mushroom flour addition on the biochemical profile, hematological indices and weight change of albino rat fed maize based ogi. Diet was prepared with inclusion of mushroom flour in ogi at 0%, 10%, 20% and 30% level respectively with maize-based cerelac as control. Total of 20 animals were randomly divided in 5 groups and were daily fed formulated and control diet for twenty-eight (28) days. Blood samples were collected for clinical nutrition analyses after the feeding period. The result showed improved nutritional profile and rat growth as indicated by proximate composition and weight change result. The addition of mushroom flour in maize ogi food had significant (P<0.05) effect on total cholesterol (5.07 to 4.67 mmol/L), aspartate amino transferase (8.05 to 8.25 iu/L), alanine amino transfarase (7.00 to 7.15 iu/L), total protein (4.06 to 7.21 g/L) and albumin (2.91 to 3.20 g/L) while the control group had 5.38mmol/L, 8.00 iu/L, 6.06 iu/L, 7.23g/L and 3.14 g/L respectively. Haematological values ranged from 6.21 to 6.53 (×10⁹/L), 7.51 to 7.63 (×10¹²/L), 14.34 to 15.01 (g/L), 43.05 to 45.23%, 98.07 to 104.45 (×10³/L) while control group had values of 6.81 (×10⁹/L), 8.22 (×10¹²/L), 16.31 (g/L), 49.06%, 106.06 (×10³/L) for white blood cells, red blood cells, hemoglobin, packed cell volume and platelets respectively. The study established that mushroom flour inclusion in maize-based ogi resulted to healthier diet and had no significant effect on organ of the rats as indicated by the haematological and biochemical profile studies.

Published in	Science Discovery Food (Volume 1, Issue 2)
DOI	10.11648/j.sdf.20260102.11
Page(s)	78-88
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Mushroom, Biochemical Profile, Haematology, Ogi, Maize, Weight Change

1. Introduction

In numerous regions of the world, including Africa and Nigeria, cereals and their products are reliable sources of nutrition. They have been a significant component of diet for thousands of years

[1]

. They considerably increase energy density in areas of high consumption while providing only a little amount of protein thus resulting to failure in meeting the body requirement for needed nutrients.

Nutrition and health are fundamental components of human life. Optimal nutrition provides the body with the necessary nutrients both macro and micronutrients to function efficiently and this can be achieved through consumption of food that can provide required nutrients to meet the body need for protein and Energy

[2]

In Nigeria, infants are frequently fed cereal-based porridges and gruels chiefly among is ogi. Ogi is a complementary and breakfast food in sub-Saharan Africa traditionally made from maize, sorghum or millet. It is a fermented gruel that is very high in carbohydrate but poor in protein that can be complemented through supplementation with protein rich foods

[3]

. There are reported research aimed at improving the nutritional value of ogi. For instance, Ukeyima et al. reported on the quality of formulated food from maize and garden peas for complementary feeding

[4]

, Adeoti and Osundahuns evaluated nutritional properties of maize complementary food supplemented with fermented and germinated Moringa oleifera seed flour

[5]

. In another report by Omenna et al

Mushroom have been increasingly known for their health benefits including antioxidants, anti-inflammatory and immunomodulatory effect

[7]

. With the growing interest in nutritious and functional foods, mushroom flour has emerged as a promising ingredient for enhancing nutritional value and promoting health. Its application in food system can be extended to complementary food owing to good nutritional quality. However, there is general misconception on the toxicity, nutrients availability, utilization of mushroom based complementary food and scarce literature on clinical nutrition parameters of mushroom based complementary foods. For instance, Aishah and WanRosli reported the use of mushroom powder in carbohydrate-based products to enhance nutrient composition

[8]

. A study by Regula et al. also assesses the bioavailability of iron from cereal products enriched with dried shiitake mushrooms

[9]

. In an Indian study, mushroom powder was successfully incorporated in a Ready to Use Therapeutic Feed (RUTF) formulation with a high degree of efficacy

[10]

. In a study by Samuel et al. the effect of Pleurotus ostreatus supplementation on the nutritional and sensory qualities of maize ogi was assessed

[11]

. Ajala and Taiwo also reported on the incorporation of oyster mushroom (Pleurotus ostreatus) flour into ogi formulations

[12]

. However, these studies did not address the nutrients utilization and toxicity effect of mushroom supplemented ogi on serum biochemical and hematological parameters through animal model (Albino rats).

Albino rats are a widely used animal model for human health research and their biochemical and hematological indices share similarities with those of humans

[13]

. Therefore, investigating the effect of mushroom flour inclusion on hematological and serum biochemical profile of albino rats can provide valuable insights into its potential effect on human health. The study seeks to explore the impact of mushroom supplementation on the biochemical parameters, hematological profiles, and body weight changes of albino rats.

2. Materials and Methods

Maize (Zea mays) was obtained from Wadata market, Makurdi and oyster mushroom was obtained from Oracle Farms Makurdi, Benue State, Nigeria. Wistar Albino rats were obtained from school of medical science Benue state University Makurdi, Benue state. Ingredients (vitamin/mineral mix, salt, cray fish meal, vegetable oil, defatted groundnut) for diet formulation were obtained from Modern market, Makurdi Benue state, Nigeria while the non-nutritive fibre (cellulose) was obtained from Mikap Nigeria Limited Benue state, Nigeria.

Ogi and mushroom flour were prepared as described by Samuel et al. with modification

[11]

. The maize grains were separated based on good and defected seeds. The good seeds were cleaned and soaked in warm water for 72h. The steeped grains were thoroughly washed and wet-milled into paste using local disc attrition mill before sieving using muslin cloth. The slurry was allowed to settle for 48h during which fermentation occur. The supernatant was decanted and the ogi was collected, oven dried, blended using Foshan Geuwa KD-313B blender and stored in air-tight container for further usage.

Healthy and clean oyster mushroom was weighed and dice into small pieces with stainless steel knife. The diced mushroom was blanched, oven dried and blended using Foshan Geuwa KD-313B blender and stored in polyethylene bags for further usage.

2.1. Blend and Diet Formulation

Mushroom was incorporated into ogi flour at various ratios (Table 1) while diet was formulated based on the formulations and ingredient mix (Table 2).

2.2. Analysis of Proximate Composition

Moisture, crude fat, protein (calculated as % N × 6.25), ash, and crude fibre contents were analysed using the standard procedures described by the Association of Official Analytical Chemists

[14]

. The carbohydrate content of the samples was estimated by difference.

2.3. Feeding Trial Experiment

The feeding experiment was conducted using Wistar albino rats over a period of 28 days following the procedure described by Ikya et al.

[15]

. All experimental procedures involving animal handling and care complied with the guidelines established by the Animal Use and Care Committee (AUCC) of the National Veterinary Research Institute, Vom, Nigeria, which granted ethical approval for the study. A total of twenty (20) Wistar albino rats were randomly assigned to five experimental groups (A, B, C, D, and E), with four animals housed in each cage. The animals in each treatment group were provided with a weighted portion of 55 g of the formulated diet daily while water was supplied ad libitum throughout the experimental period. At the end of the 28-day feeding trial, blood samples were randomly collected from the experimental animals for the determination of serum biochemical parameters and hematological indices. Feed intake and body weight measurements were recorded during the study, and weight gain was calculated by comparing the final body weight with the initial body weight. The experiment was arranged using a completely randomized design (CRD).

2.4. Weight Change Determination

Body weight was measured at four-day intervals using an analytical balance and both the initial and final weights of the animals were recorded to assess weight changes during the experimental period.

2.5. Haematological Analysis

Packed cell volume was analysed using the method of Sarah et al.

[16]

. This technique stopped the blood from clotting, allowing it to spin in a centrifuge and divide into layers because of gravity. Centrifugal force causes the cells to compress and settle. Blood samples collected in anticoagulant-treated tubes were drawn into microhaematocrit capillary tubes, leaving approximately 15 mm of the tube unfilled. One end of each capillary tube was sealed with plasticine and centrifuged at 12,000 rpm for 5 minutes using a microhaematocrit centrifuge. The packed cell volume (PCV) was then determined by placing the centrifuged tubes on a microhaematocrit reader and aligning them until the plasma meniscus corresponded with the 100% calibration mark, after which the PCV value was recorded as a percentage.

Estimation:

PCV value was estimated as the ratio of the height of the cells to the total height of fluid in the tube.

2.5.1. Red Blood Cells

Red blood counts were determined as outlined by Ikya et al.

[15]

. All chemicals used were analytical grade. Red blood cell (RBC) counts were determined using an RBC pipette, a Neubauer haemocytometer fitted with a cover slip, a microscope, 70% alcohol, a pipette rotator, and an aspirator connected to a running water source. Blood was drawn into the RBC pipette up to the 0.5 mark, after which Hayem's solution was added to the 101 mark to achieve the required dilution. The contents of the pipette were thoroughly mixed by holding the pipette horizontally and rotating it gently between the thumb and fingers. Subsequently, the diluted blood sample was introduced into the counting chamber by allowing the pipette tip to touch the edge of the haemocytometer at an angle of approximately 45°. The loaded chamber was placed on the microscope stage and left undisturbed for about two minutes to permit cell settlement. The counting grid was first examined using the 10× objective lens, after which red blood cells were counted under the 45× objective lens in five groups of sixteen small squares.

The total red blood cell count was calculated by multiplying the number of cells counted in the 80 designated squares (N) by a factor of 10,000, expressed as:

TotalRBCcount=N×10,000

where N represents the number of red blood cells enumerated within the 80 counting squares.

2.5.2. White Blood Cells

The method outlined by Ikya et al.

TotalWBCcount=N×10,000

where N represents the number of white blood cells counted within the 80 squares of the haemocytometer.

2.5.3. Determination of Platelet

Platelet count was determined using the procedure described by Sarah et al.

[16]

. Briefly, blood samples were diluted with 1% ammonium oxalate solution, which lysed the red blood cells to facilitate platelet enumeration. Platelets were then counted within a defined area of an improved Neubauer haemocytometer using the chamber's calibrated grid lines. Identification of platelets was based on their characteristic mauve-pink appearance.

2.5.4. Determination of Haemoglobin (Hb) Content

The haemoglobin content (Hb) was determined as outlined by Sarah et al.

[16]

. Haemoglobin concentration was determined using a Sahli haemoglobinometer. Briefly, the graduated tube of the haemoglobinometer was filled with 10 N hydrochloric acid up to the 20 mL mark, after which 0.02 mL of blood was added. The mixture was thoroughly stirred using a glass rod and allowed to stand for 5 minutes to facilitate the conversion of haemoglobin to acid haematin. Additional acid was subsequently added gradually while continuously mixing until the colour of the test solution corresponded with that of the standard comparator. The haemoglobin concentration was then obtained by reading the fluid level in the graduated tube and expressing the result as a percentage.

2.6. Serum Biochemical Profile Analysis

2.6.1. Serum Total Protein

Method outlined by Ikya et al

TotalProtein(g/dl)=

\frac{Absorbance of unknown X Concentration of standard}{Absorbance of standard}

(1)

2.6.2. Cholesterol Determination

Cholesterol was determined as outlined by Ikya et al.

[15]

. Cholesterol analysis was carried out directly in cuvettes at room temperature using an enzymatic colorimetric method. The assay involved the enzymatic hydrolysis and oxidation of cholesterol, resulting in the formation of a quinoneimine chromogen in the presence of phenol and peroxidase, with absorbance measured at 500 nm. The reagents employed in the analysis included cholesterol esterase (0.16 U/mL), cholesterol oxidase (0.11 U/mL), 4-aminoantipyrine (5 mmol/L), phenol (25 mmol/L), and peroxidase (5.5 U/mL). For the assay, 1 mL of the working reagent containing these components was dispensed into both the blank and sample test tubes. Subsequently, 0.01 mL of distilled water and 0.01 mL of the blood sample were added to the blank and sample tubes, respectively. The reaction mixtures were incubated at 25°C for 10 minutes, after which the absorbance values were measured at a wavelength of 500 nm.

2.6.3. Analysis of Serum Aspartate Aminotransferase (AST)

Aspartate Amino Transferase (AST) was determined as outlined by Ikya et al.

[15]

. AST was measured by monitoring the concentration of 2, 4-dinitrophenylhydrazine. AST/Glutamic oxaloacetictransaminase (GOT), Phosphate buffer pH 7.5 (95mmol/L), aspartate (200mmol/L), α-oxoglutarate (2mmol/L) and Colourreagent, 2,4- dinitrophenylhydrazine (1mmol/L), Standard Pyruvate, Sodium hydroxide (0.4N) were used in determination of AST content of blood samples. In both blank and sample test tubes 500μL of reagent 1 was added and 100ml deionized water. The mixture was incubated exactly for 30 minutes at 37°C. About 500μL of reagent 1 was added to both test tubes and mixed and allowed to stand for 20 minutes at 25°C. NaOH (0.4N) of 5 ml was added to both test tubes. It was mixed thoroughly, and the photometer analysed the samples after incubation for 5 minutes at 25°C. The concentration of AST (U/mL) was calculated from the standard curve.

2.6.4. Analysis of Alanine Amino Transferase (ALT)

Alanine Amino Transferase (ALT) was determined as outlined by Ikya et al.

[15]

. Alanine aminotransferase (ALT) activity was determined using glutamic pyruvic transaminase (GPT) assay reagents comprising phosphate buffer (pH 7.5, 95 mmol/L), L-alanine (200 mmol/L), α-oxoglutarate (2 mmol/L), 2,4-dinitrophenylhydrazine (1 mmol/L) as the colour reagent, standard pyruvate, and 0.4 N sodium hydroxide. For the assay, 500 µL of reagent solution was dispensed into both the blank and sample test tubes, followed by the addition of 100 µL of deionized water. The reaction mixtures were incubated at 37°C for exactly 30 minutes. Thereafter, 500 µL of the colour reagent was added to each tube, mixed thoroughly, and allowed to stand at 25°C for 20 minutes. Subsequently, 5 mL of 0.4 N sodium hydroxide was added to each tube, and the contents were mixed thoroughly. Following a further incubation period of 5 minutes at 25°C, the absorbance was measured using a photometer. The ALT activity, expressed in U/mL, was determined by reference to a standard calibration curve.

2.6.5. Determination of Serum Albumin

Serum albumin concentration was determined using the bromocresol green (BCG) dye-binding method described by Akinnowo et al.

[17]

. Briefly, 8.0 mL of BCG reagent was dispensed into appropriately labelled test tubes, followed by the addition of 0.1 mL of the serum sample. The contents were thoroughly mixed and incubated in a water bath at 37°C for 15 minutes to allow for colour development. Absorbance was subsequently measured at a wavelength of 640 nm against a reagent blank containing 8.0 mL of BCG solution and 0.1 mL of distilled water. The albumin concentration of each serum sample, expressed as g/100 mL, was calculated using a standard calibration curve.

Table 1. Ogi/mushroom blend formulation.

Sample	Flour (g)
Sample	Ogi	Mushroom
A	100	0
B	90	10
C	80	20
D	70	30

Table 2. Diet formulation.

Diet
Ingredients (%)	A (100:0)	B (90:10)	C (80:20)	D (70:30)	E (Control)
Ogi flour	80	72	64	56	-
M. flour	0	8	16	24	-
Cray fish	3	3	3	3	-
Vit/min. Mix	1	1	1	1	-
V.oil	5	5	5	5	-
Salt	4	4	4	4	-
Sugar	2	2	2	2	-
Cellulose	5	5	5	5	-
Cerelac	-	-	-	-	100
Total	100	100	100	100	100

Key: M. flour = mushroom flour, V. oil = Vegetable oil

2.7. Methods of Statistical Analysis

The data obtained from the study were analysed using the Statistical Package for the Social Sciences (SPSS) version 20.0. Analysis of variance (ANOVA) was employed to evaluate significant differences among treatment means and the results were expressed as mean values accompanied by their corresponding standard deviations (mean ± SD). Duncan multiple range test was used for mean separation.

3. Results and Discussion

3.1. Effect of Mushroom Inclusion on the Proximate Composition of Maize Based ogi

The proximate composition of maize based ogi is shown in Table 3. Significant (p < 0.05) variations were observed among the samples for moisture, protein, fibre crude fat, ash and carbohydrate content. Moisture content of the formulated samples ranged from 7.95 to 8.71% with a corresponding lower value (5.95%) for the control. The result agreed with the report of Ajala and Taiwo who reported moisture content ranged of 9.08% to 10.42% in ogi supplemented with oyster mushroom

[12]

. The moisture content of food gives an indication of its safety and microbial stability

[18]

. Moisture content reported by this study is within the safe moisture content of 10% recommended by protein advisory group

[18]

. The protein content of the samples differed significantly (p < 0.05) and ranged from 7.63 to 15%. The protein content increased with increase in level of mushroom inclusion in maize ogi. Ajala and Taiwo also reported increase (8.9% to 13.29%) in protein content of ogi supplemented with mushroom flour

[12]

. The formulation with 30% mushroom inclusion compares favorably to the control sample and falls within the 15% range that the World Health Organization recommends for complementary foods

[19]

Fat content ranged from 3.82 to 4.91%. The result agreed with the 4.8 to 9.42% reported by Ikujenlola and Fashakin for complementary diets produced from quality protein maize-soy blends

[20]

. The control sample (cerelac) had significantly (P<0.05) higher value of fats as compared to the formulated sample. This might be due to supplementation of the commercial weaning product with fat source. High fat is nutritionally advantageous; however, it can reduce the shelf life and stability of the food product during storage as reported by Taglieri

[21]

. Fibre content of the formulated and control samples was within the recommended value of less than 5% reported by Reddy et al.

[22]

. Values ranged from 1.11 to 2.11 for formulated samples. The result agreed with the report of Ajala and Taiwo who reported higher values ranging from 3.13% to 3.90%

[12]

. Particular attention is given to maintaining low fibre levels in weaning foods because the digestive systems of infants are often not sufficiently developed to effectively process high-fibre diets. Excessive dietary fibre intake has been reported to interfere with the digestion and absorption of proteins and essential minerals in humans

[23]

The result for ash composition of formulated samples increased with increase in level of mushroom inclusion in ogi. The result showed consistency with the report of Ajala and Taiwo whose values ranged from 1.56% to 1.90% in their work on enrichment of ogi with mushroom flour. Control sample (cerelac) was significantly higher in ash content; however, among the formulated samples, the formulation with 30% mushroom inclusion had significantly (P<0.05) higher ash content

[12]

. The ash content of a food product serves as an important indicator of its mineral composition and is also widely used as a quality parameter for assessing the presence of contamination or adulteration

[18]

Carbohydrate is a major source of energy thus contributing energy to the body. The result of carbohydrate content indicates value range of 68.52 to 77.42% in a decreasing trend with mushroom flour inclusion at different levels. The carbohydrate content of the formulated samples showed consistency with 69.64% to 72.51% reported by Ajala and Taiwo

[12]

. The finding also agreed with the report of Akinrinola et al.

[24]

whose values ranged from 70.77 to 89.60% in their work on supplementation of ogi with okra seeds. The carbohydrate content reported by this study is within the 41.13 to 73.79g/100 g recommended standard by Codex Alimentarius commission as reported by Pisa et al.

[25]

Table 3. Effect of mushroom inclusion on proximate composition of maize based ogi.

Sample			%
Sample	Moisture	Protein	Fat	Fibre	Ash	Carbohydrate
A	${7.95}^{c}$ ±0.78	${7.63}^{e}$ ±0.01	${4.91}^{b}$ ±0.01	${1.11}^{c}$ ±0.01	${1.13}^{e}$ ±0.01	${77.42}^{a}$ ±0.11
B	${8.12}^{bc}$ ±0.01	${10.04}^{d}$ ±0.01	${4.66}^{c}$ ±0.06	${1.32}^{b}$ ±0.01	${1.22}^{d}$ ±0.01	${74.72}^{b}$ ±0.01
C	${8.23}^{b}$ ±0.01	${13.32}^{c}$ ±0.01	${4.01}^{d}$ ±0.01	${1.46}^{b}$ ±0.01	${1.31}^{c}$ ±0.01	${71.67}^{c}$ ±0.03
D	${8.71}^{a}$ ±0.13	${15.32}^{b}$ ±0.03	${3.82}^{c}$ ±0.01	${2.11}^{a}$ ±0.13	${1.43}^{b}$ ±0.01	${68.52}^{d}$ ±0.45
E	${5.95}^{d}$ ±0.07	${15.73}^{a}$ ±0.01	${10.40}^{a}$ ±0.01	${2.12}^{a}$ ±0.02	${3.14}^{a}$ ±0.01	${62.63}^{e}$ ±0.01
LSD	0.02	0.04	0.08	0.16	0.02	0.53

All values are duplicate means ± standard deviation. Different superscripts between columns depict significant difference (p≤ 0.05). Key: A = 100% Ogi + 0% mushroom, B = 90% Ogi + 10% mushroom, C =80% Ogi + 20% mushroom, D =70% Ogi + 30 mushroom and E = commercial weaning food (maize based Ceralac).

3.2. Mean Weekly Feed Consumption and Weight Change of Rats Fed Formulated Diet

The body weight of experimental rats noticeably increased with inclusion of mushroom flour in ogi indicating that the diet support growth (Table 4). The average feed consumption pattern showed significant (P<0.05) decreased with mushroom inclusion in the diet probably due to non-palatability of diet with increased level of mushroom flour in the diet. The group fed control diet consumed the highest food. Umar et al. reported high feed consumption by group fed control and high protein food

Table 4. Mean weekly feed consumption and weight change of rats fed formulated diet.

Diet	Mean weekly	Weight	changes (g)
Diet	feed intake (g)	Week 1	Week 2	Week 3	Week 4
A	${53.10}^{a}$ ± 0.14	${13.18}^{a}$ ± 0.10	${15.05}^{b}$ ± 0.01	${16.18}^{b}$ ± 0.10	${17.01}^{b}$ ± 0.01
B	${47.12}^{c}$ ± 0.16	${7.23}^{b}$ ± 0.03	${7.30}^{d}$ ± 0.01	${7.36}^{e}$ ± 0.01	${7.51}^{e}$ ± 0.01
C	${43.74}^{d}$ ± 0.20	${7.35}^{b}$ ± 0.01	${12.05}^{c}$ ± 0.01	${13.05}^{c}$ ± 0.07	${15.10}^{c}$ ±0.14
D	${33.58}^{e}$ ± 0.25	${6.75}^{c}$ ± 0.01	${7.24}^{e}$ ± 0.01	${7.81}^{d}$ ± 0.01	${8.15}^{d}$ ± 0.07
E	${51.50}^{b}$ ± 0.07	${7.26}^{b}$ ± 0.01	${24.25}^{a}$ ± 0.35	${35.05}^{a}$ ± 0.07	${40.50}^{a}$ ± 0.71
LSD	0.93	0.13	0.42	0.17	0.83

3.3. Effect of Mushroom Inclusion in Maize Based ogi Diet on Serum Biochemical Profile of Wistar Albino Rat

The blood chemistry of experimental animals is used to ascertain the nutritional and toxicity status of diet. The chemistry of serum is routinely used for detection of organ diseases in domestic mammals and the amount of available protein in the diets

[28]

. Serum biochemical parameters determine were within the safe level for laboratory rats. The serum biochemical parameters are presented in Table 5.

The cholesterol values of group fed formulated diet ranged from 4.63 to 5.07 mmol/L and lower than the group fed control diet. The values reported by this study are more than 0.94 to 0.97 mmol/L reported by Ikya et al.

[15]

but within the reference level of 11.1mmol/L for laboratory rats

[28]

The serum activities of Alanineaminotransferase (ALT), Aspartate aminotransferase (AST) is usually used as indices in assessing the liver physiological status. AST and ALT values of the group fed formulated diets ranged from 8.05 to 8.25 iu/L and 7.00 to 7.15 iu/L. The study reported lower values for group fed control diet. However, all the AST and ALT values reported by this study are within the reference range of less than of 50 to 150 iu/L

[29]

. Ikya et al. reported values range of 1.60 iu/L to 1.61 iu/L in his assessment of clinical nutritional parameters of rats fed rice meal

[15]

. Level of AST and ALT in the blood is caused by increased conditions of liver cell damage and death. The findings of this study indicate that the incorporation of mushroom flour had no adverse effect on the liver function of the experimental rats.

The serum total protein and albumin of the group fed control diet were significantly (P<0.05) higher than the group fed formulated diet although no significant difference (P<0.05) in albumin value of the group fed on diet B, C and D. The serum protein of group fed diet D (70% ogi + 30 mushroom flour) compares favourably well with group fed control diet, same was observed in albumin values of group fed 20% (C) and 30% (D) mushroom inclusion. Serum protein and albumin values are indicators of protein quality in food and index of the nutrition and health status of animals

[30]

Table 5. Effect of mushroom inclusion in maize based ogi diet on serum biochemical profile of rat.

Diet	TC (mmol/L)	AST (iu/L)	ALT (iu/L)	TP (g/L)	ALB (g/L)
A	${5.07}^{b}$ ± 0.78	${8.05}^{b}$ ± 0.35	${7.00}^{c}$ ± 0.01	${4.06}^{c}$ ± 0.09	${2.91}^{b}$ ± 0.01
B	${4.93}^{c}$ ± 0.92	${8.06}^{b}$ ± 0.64	${7.07}^{b}$ ± 0.06	${4.71}^{c}$ ± 0.01	${3.06}^{ab}$ ± 0.08
C	${4.88}^{d}$ ± 0.70	${8.23}^{a}$ ± 0.01	${7.13}^{a}$ ± 0.21	${6.11}^{b}$ ± 0.71	${3.15}^{a}$ ± 0.07
D	${4.67}^{e}$ ± 0.70	${8.25}^{a}$ ± 0.01	${7.15}^{a}$ ± 0.01	${7.21}^{a}$ ± 0.01	${3.20}^{a}$ ± 0.14
E	${5.38}^{a}$ ± 0.07	${8.00}^{c}$ ± 0.01	${6.06}^{d}$ ± 0.07	${7.23}^{a}$ ± 0.01	${3.14}^{a}$ ± 0.06
LSD	0.04	0.10	0.04	0.83	0.22

3.4. Effect of Mushroom Inclusion in Maize Based ogi Diet on Haematology of Rat

Haematological parameters are important indicators used to assess the physiological condition and overall health status of animals and livestock populations. According to Adejuwon et al. haematological indices provide valuable baseline data for evaluating nutritional deficiencies, physiological variations, and the health status of farm animals, particularly those reared under traditional husbandry systems in Nigeria

[31]

The values for blood count ranged from 6.21 (×10⁹/L) to 6.53 (×10⁹/L), 7.51 (×10¹²/L to 7.63 (×10¹²/L), 14.34 (g/L) to 15.01 (g/L), 43.05 (%) to 45.23 (%) and 98.07 (×10³/L) to 104.45 (×10³/L) for white blood cells, red blood cells, haemoglobin content, packed cell volume and platelets respectively (Table 6). The hematological parameter values of the formulated diet were significantly (p<0.05) lower than their corresponding control values. This could be due to difference in nutritional composition of the food. The primary role of white blood cells and their differential components is to protect the body against infections by engulfing and destroying invading microorganisms through phagocytosis, as well as by producing, transporting, and distributing antibodies involved in immune responses. All the values obtained were within the range of 5×10⁹ to 9×10⁹ /L as specified by Andrew et al.

[32]

. According to Osaro

Table 6. Effect of mushroom inclusion in maize based ogi diet on haematology of rat.

Diet	WBC (×10⁹/L)	RBC (×10¹²/L)	Hb (g/L)	PCV (%)	PLT (×10³/L)
A	${6.21}^{d}$ ± 0.01	${7.51}^{c}$ ± 0.01	${14.34}^{d}$ ± 0.21	${43.05}^{e}$ ± 0.07	${98.07}^{e}$ ± 0.08
B	${6.29}^{c}$ ± 0.11	${7.53}^{c}$ ± 0.01	${14.35}^{d}$ ± 0.01	${44.00}^{d}$ ± 0.01	${98.90}^{d}$ ± 0.01
C	${6.52}^{b}$ ± 0.07	${7.62}^{b}$ ± 0.01	${14.71}^{c}$ ± 0.01	${45.02}^{c}$ ± 0.06	${101.02}^{c}$ ±0.04
D	${6.53}^{b}$ ± 0.01	${7.63}^{b}$ ± 0.01	${15.01}^{b}$ ± 0.01	${45.23}^{b}$ ± 0.01	${104.45}^{b}$ ±0.14
E	${6.81}^{a}$ ± 0.01	${8.22}^{a}$ ± 0.01	${16.31}^{a}$ ± 0.01	${49.06}^{a}$ ± 0.07	${106.06}^{a}$ ±0.07
LSD	0.03	0.03	0.04	0.05	0.09

4. Conclusions

The inclusion of mushroom in maize-based ogi had impact on the biochemical profile, hematological indices and weight change of albino rats. The significant improvements in hematological indices suggest that mushroom inclusion in ogi enhanced the overall health and well-being of the rats. The significant improvement in serum protein and safe level of cholesterol, Alanineaminotransferase (ALT) and Aspartate aminotransferase (AST) indicates the nutrients potentials and safety of the product. In addition, the significant weight gain observed in the experimental groups indicates improved nutritional adequacy of the mushroom-supplemented ogi. These findings suggest that mushroom inclusion in maize-based ogi may be a valuable strategy for enhancing nutritional quality and potential health benefits of this staple food, particularly in regions where ogi is a mainstay of the diet.

Abbreviations

ALB	Albumin
ALT	Alanine Amino Transfarase
AST	Aspartate Amino Transferase
RBC	Red Blood Cells
Hb	Haemogobin Content
PCV	Packed Cell Volume
PLT	Platelets
TP	Total Protein
TC	Total Cholesterol
WBC	White Blood Cells

Author Contributions

Akpensuen Mfe Samuel: Conceptualization, Data curation, Methodology, Writing – original draft

Ikya Julius Kwagh-al: Supervision, Validation, Writing – review & editing

Ahure Dinnah: Supervision, Validation, Writing – review & editing

Ikpambese Rita Mnena: Writing – review & editing

Conflicts of Interest

The authors declare that there are no conflicts of interest.

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Samuel, A. M., Kwagh-al, I. J., Dinnah, A., Mnena, I. R. (2026). Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Science Discovery Food, 1(2), 78-88. https://doi.org/10.11648/j.sdf.20260102.11

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Samuel, A. M.; Kwagh-al, I. J.; Dinnah, A.; Mnena, I. R. Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Sci. Discov. Food 2026, 1(2), 78-88. doi: 10.11648/j.sdf.20260102.11

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Samuel AM, Kwagh-al IJ, Dinnah A, Mnena IR. Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Sci Discov Food. 2026;1(2):78-88. doi: 10.11648/j.sdf.20260102.11

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@article{10.11648/j.sdf.20260102.11,
  author = {Akpensuen Mfe Samuel and Ikya Julius Kwagh-al and Ahure Dinnah and Ikpambese Rita Mnena},
  title = {Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi},
  journal = {Science Discovery Food},
  volume = {1},
  number = {2},
  pages = {78-88},
  doi = {10.11648/j.sdf.20260102.11},
  url = {https://doi.org/10.11648/j.sdf.20260102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sdf.20260102.11},
  abstract = {The goal of the study was to evaluates the effect of mushroom flour addition on the biochemical profile, hematological indices and weight change of albino rat fed maize based ogi. Diet was prepared with inclusion of mushroom flour in ogi at 0%, 10%, 20% and 30% level respectively with maize-based cerelac as control. Total of 20 animals were randomly divided in 5 groups and were daily fed formulated and control diet for twenty-eight (28) days. Blood samples were collected for clinical nutrition analyses after the feeding period. The result showed improved nutritional profile and rat growth as indicated by proximate composition and weight change result. The addition of mushroom flour in maize ogi food had significant (P9/L), 7.51 to 7.63 (×1012/L), 14.34 to 15.01 (g/L), 43.05 to 45.23%, 98.07 to 104.45 (×103/L) while control group had values of 6.81 (×109/L), 8.22 (×1012/L), 16.31 (g/L), 49.06%, 106.06 (×103/L) for white blood cells, red blood cells, hemoglobin, packed cell volume and platelets respectively. The study established that mushroom flour inclusion in maize-based ogi resulted to healthier diet and had no significant effect on organ of the rats as indicated by the haematological and biochemical profile studies.},
 year = {2026}
}

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TY  - JOUR
T1  - Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi
AU  - Akpensuen Mfe Samuel
AU  - Ikya Julius Kwagh-al
AU  - Ahure Dinnah
AU  - Ikpambese Rita Mnena
Y1  - 2026/07/24
PY  - 2026
N1  - https://doi.org/10.11648/j.sdf.20260102.11
DO  - 10.11648/j.sdf.20260102.11
T2  - Science Discovery Food
JF  - Science Discovery Food
JO  - Science Discovery Food
SP  - 78
EP  - 88
PB  - Science Publishing Group
UR  - https://doi.org/10.11648/j.sdf.20260102.11
AB  - The goal of the study was to evaluates the effect of mushroom flour addition on the biochemical profile, hematological indices and weight change of albino rat fed maize based ogi. Diet was prepared with inclusion of mushroom flour in ogi at 0%, 10%, 20% and 30% level respectively with maize-based cerelac as control. Total of 20 animals were randomly divided in 5 groups and were daily fed formulated and control diet for twenty-eight (28) days. Blood samples were collected for clinical nutrition analyses after the feeding period. The result showed improved nutritional profile and rat growth as indicated by proximate composition and weight change result. The addition of mushroom flour in maize ogi food had significant (P9/L), 7.51 to 7.63 (×1012/L), 14.34 to 15.01 (g/L), 43.05 to 45.23%, 98.07 to 104.45 (×103/L) while control group had values of 6.81 (×109/L), 8.22 (×1012/L), 16.31 (g/L), 49.06%, 106.06 (×103/L) for white blood cells, red blood cells, hemoglobin, packed cell volume and platelets respectively. The study established that mushroom flour inclusion in maize-based ogi resulted to healthier diet and had no significant effect on organ of the rats as indicated by the haematological and biochemical profile studies.
VL  - 1
IS  - 2
ER  -

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Author Information

Akpensuen Mfe Samuel

Department of Chemistry, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria

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http://orcid.org/0009-0005-2998-3818
Ikya Julius Kwagh-al

Department of Nutrition and Dietetics, Joseph Sarwuan Tarka University, Makurdi, Nigeria
Ahure Dinnah

Department of Food Science and Technology University of Mkar, Mkar, Nigeria
Ikpambese Rita Mnena

Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Nigeria

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Samuel, A. M., Kwagh-al, I. J., Dinnah, A., Mnena, I. R. (2026). Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Science Discovery Food, 1(2), 78-88. https://doi.org/10.11648/j.sdf.20260102.11

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Samuel, A. M.; Kwagh-al, I. J.; Dinnah, A.; Mnena, I. R. Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Sci. Discov. Food 2026, 1(2), 78-88. doi: 10.11648/j.sdf.20260102.11

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Samuel AM, Kwagh-al IJ, Dinnah A, Mnena IR. Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi. Sci Discov Food. 2026;1(2):78-88. doi: 10.11648/j.sdf.20260102.11

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@article{10.11648/j.sdf.20260102.11,
  author = {Akpensuen Mfe Samuel and Ikya Julius Kwagh-al and Ahure Dinnah and Ikpambese Rita Mnena},
  title = {Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi},
  journal = {Science Discovery Food},
  volume = {1},
  number = {2},
  pages = {78-88},
  doi = {10.11648/j.sdf.20260102.11},
  url = {https://doi.org/10.11648/j.sdf.20260102.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sdf.20260102.11},
  abstract = {The goal of the study was to evaluates the effect of mushroom flour addition on the biochemical profile, hematological indices and weight change of albino rat fed maize based ogi. Diet was prepared with inclusion of mushroom flour in ogi at 0%, 10%, 20% and 30% level respectively with maize-based cerelac as control. Total of 20 animals were randomly divided in 5 groups and were daily fed formulated and control diet for twenty-eight (28) days. Blood samples were collected for clinical nutrition analyses after the feeding period. The result showed improved nutritional profile and rat growth as indicated by proximate composition and weight change result. The addition of mushroom flour in maize ogi food had significant (P9/L), 7.51 to 7.63 (×1012/L), 14.34 to 15.01 (g/L), 43.05 to 45.23%, 98.07 to 104.45 (×103/L) while control group had values of 6.81 (×109/L), 8.22 (×1012/L), 16.31 (g/L), 49.06%, 106.06 (×103/L) for white blood cells, red blood cells, hemoglobin, packed cell volume and platelets respectively. The study established that mushroom flour inclusion in maize-based ogi resulted to healthier diet and had no significant effect on organ of the rats as indicated by the haematological and biochemical profile studies.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Effect of Mushroom Flour Inclusion on Biochemical Profile, Hematological Indices and Weight Change of Albino Rats Fed Maize Based Ogi
AU  - Akpensuen Mfe Samuel
AU  - Ikya Julius Kwagh-al
AU  - Ahure Dinnah
AU  - Ikpambese Rita Mnena
Y1  - 2026/07/24
PY  - 2026
N1  - https://doi.org/10.11648/j.sdf.20260102.11
DO  - 10.11648/j.sdf.20260102.11
T2  - Science Discovery Food
JF  - Science Discovery Food
JO  - Science Discovery Food
SP  - 78
EP  - 88
PB  - Science Publishing Group
UR  - https://doi.org/10.11648/j.sdf.20260102.11
AB  - The goal of the study was to evaluates the effect of mushroom flour addition on the biochemical profile, hematological indices and weight change of albino rat fed maize based ogi. Diet was prepared with inclusion of mushroom flour in ogi at 0%, 10%, 20% and 30% level respectively with maize-based cerelac as control. Total of 20 animals were randomly divided in 5 groups and were daily fed formulated and control diet for twenty-eight (28) days. Blood samples were collected for clinical nutrition analyses after the feeding period. The result showed improved nutritional profile and rat growth as indicated by proximate composition and weight change result. The addition of mushroom flour in maize ogi food had significant (P9/L), 7.51 to 7.63 (×1012/L), 14.34 to 15.01 (g/L), 43.05 to 45.23%, 98.07 to 104.45 (×103/L) while control group had values of 6.81 (×109/L), 8.22 (×1012/L), 16.31 (g/L), 49.06%, 106.06 (×103/L) for white blood cells, red blood cells, hemoglobin, packed cell volume and platelets respectively. The study established that mushroom flour inclusion in maize-based ogi resulted to healthier diet and had no significant effect on organ of the rats as indicated by the haematological and biochemical profile studies.
VL  - 1
IS  - 2
ER  -

Copy | Download