African salad- Comparative Organoleptic Evaluation of Natron and Palm-Bunch Ash and Their Effects on Some Biochemical Parameters in Albino Rats
ABSTRACT
African salad- Natron (“
CHAPTER ONE
1.0. INTRODUCTION
African salad- Food additives are stuff that is further put to food, to conserve, increase
Elaeis giuneensis is also known as oil palm. It is a tropical plant. It breeds in temperate weather at a height beneath 500 meters above the ocean (Fitzherbert et al., 2008). It originated from Gulf of Guinea in West Africa ((Fitzherbert et al., 2008)). The plant is widely grown in Nigeria and it is known in Nigeria as the palm tree. It is a costly monetary produce which creates job (Jattri, 2008) and it is a major source of edible oil used in our foods (Jattri, 2008).
Sodium sesqui-carbonate (Na2CO3.NaHco3.2H2O) is locally called akanwu by Igbos in Nigeria. It is also known as Crystal soda and occurs as carbonate called Trona or as bicarbonate called Natron and greyish in colour ((Nasiru et al., 2011). It is used in tanning leather, toothache relief and liver stimulant but when taken in large doses, irritates stomach causing heartburn (Nasiru et al., 2011). In the respiratory system, it induces secretion of the respiratory mucosa to act as an expectorant. It serves also as tenderizer, thickener and seasoning for culinery purposes (Mccann et al., 2007). It is used for preparation of Abacha because it forms emulsion with palm oil ((Nasiru et al., 2011). It can be used to fasten and tenderize tough cuts of meat and legumes such as breadfruit (Nasiru, 2011). Akanwu is added to soups, legumes, meat and sauces to increase viscosity in soups like okra and ewedu and can be added to colloid oil and water (Mccann et al., 2007).
Electrolytes are the main components of body liquids. They enter the body in food we consume and brew we gulp. The electrolytes go away largely from the kidneys by means of urine, skin and excreter. Severe vomiting and diarrhea result in both water and electrolyte imbalances. The concentrations of electrolytes in body fluids must be maintained within specific limits because any small deviation outside these limits can have life threatening consequences.
The lipid profile measures total cholesterol, high density lipoproteins (HDLs), low density lipoproteins (LDLs), very low density lipoproteins (VLDLs) and triglycerides to assess the risk of cardiovascular disease (Devlin, 2002).
Abacha popularly known as African salad is produced from cassava tubers. The cassava tubers are pilled, boiled and sliced into pieces using grater. The sliced ones are soaked in cold water for 8-12 hours, washed and sun dried. African salad (abacha) when properly dried can stay over one year intact. It is served as kola in some Eastern part of Nigeria.
Sensoryanalysis (organolepticevaluation) is a scientific technique that uses human organs such as eye, nose, mouth, and ear for the purposes of assessing consumable products. This involves a set of human assessors who investigate the products by testing, and recording the observed results. Through the analysis of observation made, it is possible to infer the aesthetic value of the products under review. Organoleptic evaluation involves effective, affective and perceptive testing. Effective testing implies analysis of objective facts. Affective testing implies analysis of subjective facts such as preferences while perceptive testing deals with the biochemical and psychological aspects of sensation. Mineral are essential elements that exist in non-organic form and they comprise about 4% of body composition by weight (Okaka and Okaka, 2005). Minerals constitute total ash obtained from combustion of organic matter and include a few non-metallics, which volatilize into gas even at reasonable low temperature. Minerals have been used over centuries in treatment of disease like goiter (Seaweed ash) and anemia (Iron) (Okaka et al., 2006). Minerals are required in small amounts; hence are tagged micronutrients. Like some other nutrients, mineral elements have been divided into essential and non-essential groups.
1.1. Aim
The aim of this study was to evaluate the organoleptic properties of African salad (Abacha) prepared with natron(Akanwu) and palm-bunch ash and their effects on biochemical and histological parameters on albino rats.
1.2. The specific objectives are:
- To determine the mineral composition of natron (
akanwu ) and palm bunch ash (ngu ). - To conduct
organoleptic (sensory) evaluation ofafrican salad prepared with natron (akanwu ) and palm bunch ash. - To determine the effect of natron (
akanwu ) and palm bunch ash on electrolyte profile of albino rats - To determine the effect of natron (
akanwu ) and palm bunch ash on ALT, AST and ALP. - To determine the effect of natron (
akanwu ) and palm bunch ash onhematological parameters; Hb, PCV, and WBC. - To determine the effect of the
natron (akanwu ) and palm bunch ash onlipid profile of treated albino rats. - To conduct histological studies on the liver.
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