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A comparative study on weight changes in rats fed with diet containing Yaji, Yaji-additives and Yaji-spices

Author(s): U Akpamu

Journal: Biology and Medicine
ISSN 0974-8369

Volume: 3;
Issue: 5;
Start page: 6;
Date: 2011;
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Keywords: Nutrition | obesity | weight | Yaji | spices | additives | fat deposition

This eight-week study investigates the effect of Yaji on the weight of adult Wister rats. The experimental rats weresubdivided into nine groups (A – I). Group A (control) received 300g of feed (growers mash) only; B received 237g offeed plus 9g of each of the combined constituents of Yaji, while C, D, E, F, G, H and I, received 291g of feed plus 9gof clove, salt, MSG, ginger, red pepper, black pepper, and groundnut respectively. At the end of each week, theweights of 3 randomly selected rats were taken and the mean recorded. The overall results showed that there wasweight gain in groups D, E and I as compared to A, while weight loss was observed in groups B, C, F, G and H.Although these changes were not statistically significant, it suggests however, that Yaji has inherent potentials forweight management, in so far as its production and consumption is regulated.
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