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Many health benefits have been claimed in favour of Quail egg consumption by individuals 36 female subjects of age range 30-60yrs were selected for this study. They were grouped into 3 groups viz: Group A (12 subjects) consist the control group, Group B (12 subjects; anaemic subjects) and Group C (12 subjects; hypertensive anaemic subjects). Their average weight is 50-70kg. The test groups B and C were administered with 3 cooked Quail eggs thrice daily for 21 days while the control group A did not receive any quail egg but had a normal blood level concentration and blood pressure. Results of the study after careful experimentation of the hematological and biochemical parameters revealed increment in the blood concentration of anaemic subject in group B 15.2+1.42 as against 8.5+0.54 in the first day of the test. The cholesterol level in Group B and C subjects were highly increased (300+40 group B), 280+24(group C) compared to their corresponding control (160+28). Consumption of quail egg has no effect in blood sugar level or blood pressure (p>0.05). The increment in cholesterol level in the test subject could be because all food containing animal fat contains cholesterol to varying extents.

Activities of Quail Eggs in Female Anaemic Hypertensive Subjects in Ogwa Imo State, Nigeria.