Open AccessEffect of Fermented Millet Flour Ibyer Supplemented with Ginger Powder on Hematological indices and Body Weight of Wister Albino Rats
Author(s) -
Ogori AF
Publication year - 2020
Publication title -
hsoa journal of protein research and bioinformatics
Language(s) - English
Resource type - Journals
ISSN - 2692-1545
DOI - 10.24966/prb-1545/100013
Subject(s) - food science , wheat flour , fermentation , corn flour , soy flour , mathematics , chemistry , raw material , organic chemistry , bran
In this study, fermented millet flour supplemented with ginger powder were formulated in the ratio 100% millet flour: 0% ginger flour, 95% millet flour:5% ginger flour, 90% millet flour:10% ginger flour, 85% millet flour:15% ginger flour, 80% millet flour:20% ginger flour, 75% millet flour: 25% ginger flour, and 70% millet flour:30% ginger flour respectively for the production of “Ibyer”. The blends were subjected to feeding trial using male wistar albino rats of 3 weeks old, weighing 100g to 130g obtained.