Research Article
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
Issue:
Volume 1, Issue 2, June 2026
Pages:
78-88
Received:
21 June 2026
Accepted:
3 July 2026
Published:
24 July 2026
DOI:
10.11648/j.sdf.20260102.11
Downloads:
Views:
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.
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 randoml...
Show More
Research Article
Diseases of Citrus (Citrus spp. L.) and Their Integrated Management
Amar Bahadur*
Issue:
Volume 1, Issue 2, June 2026
Pages:
89-100
Received:
3 November 2025
Accepted:
13 November 2025
Published:
24 July 2026
DOI:
10.11648/j.sdf.20260102.12
Downloads:
Views:
Abstract: Citrus (Citrus spp. L.) is one of the most popular fruits in the world as a good source of vitamin C, and belongs to the Family: Rutaceae. Citrus most likely originated from species native to southeastern Asia and India and spread to the other parts of the world. The worldwide spread of the numerous citrus varieties in commercial planting has entered pests, diseases and disorders causing yield losses. Brazil, Mediterranean countries, China and the United States about two-thirds of the total citrus production. China is the first largest citrus producer and second to Brazil. Citrus fruits are growing in over 140 countries. North America has the highest consumption per capita of citrus fruits in the world followed by South America and Europe. Oranges occupy the major portion of the world followed by mandarins. Citrus production is always threatened by pathogens that cause economic losses. In India area under citrus are about one lakh hectares and production of approximately 14 lakh tones. India ranks sixth among the top citrus-producing countries in the world. Important species of citrus varieties grown in India as loose-jacket mandarin oranges/santras (Citrus reticulata), tight jacket sweet oranges (Citrus sinensis); musambi oranges and acid limes/ kaghzi limes (Citrus aurantifolia). Other species of citrus varieties cultivated in limited areas viz., grapefruit, pummelo (Citrus grandis), sweet lime (Citrus limettioides) and lemon. Citrus diseases harm fruit production as well as the fruit quality of the citrus tree. Citrus is susceptible to a large number of diseases caused by fungi, bacteria, viruses, viroids, phytoplasma, nutrient deficiencies, phanerogamic parasites and environmental effects leading to different physiological disorders. The major citrus diseases are citrus gummosis, citrus canker, huanglongbing, citrus variegated chlorosis, citrus decline, citrus greening, slow decline, and spreading decline are cause significant reductions in production.
Abstract: Citrus (Citrus spp. L.) is one of the most popular fruits in the world as a good source of vitamin C, and belongs to the Family: Rutaceae. Citrus most likely originated from species native to southeastern Asia and India and spread to the other parts of the world. The worldwide spread of the numerous citrus varieties in commercial planting has enter...
Show More
