• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. Pakistan Journal of Nutrition
  2. Vol 8 (9), 2009
  3. 1415-1421
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 9 | Page No.: 1415-1421
DOI: 10.3923/pjn.2009.1415.1421

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 533

Search


Authors


S.D. Mendi


C.W. Nain


M.Y. Mfopit


A. Tanya


M.F. Carl Mbofung


Keywords


  • microorganisms
  • blood lipid
  • cheese
  • Zingiber officinale
Research Article

Nutritional Merits of a Ginger-Spiced Cheese Fed to Male Wistar Rats

S.D. Mendi, C.W. Nain, M.Y. Mfopit, A. Tanya and M.F. Carl Mbofung
The aim of this study was to evaluate the nutritional merits of ginger-spiced cheese in terms of body weight gain and feed utilization, blood lipid profile and implantation of micro-organisms in the gastrointestinal tract of consumers. Four groups of male Wistar rats of 9 per group housed 3 per cage were fed for four weeks. Three of the groups were supplemented with ginger-spiced cheese of 0, 1.0 and 1.5 g ginger powder/100 g of milled curd while the control group did not receive any cheese supplement. The rats were weighed before the start of cheese supplementation and thereafter, every week. The rats were sacrificed and blood was collected and triglycerides, total cholesterol, HDL and LDL cholesterol were determined. There was the enumeration of total bacterial colonies, yeasts and moulds and Lactobacilli colonies from the intestinal contents of the rats. Results showed that body weight gain and feed efficiency ratio were significantly (p<0.05) lowest for the control group while group C (1.5 g ginger powder/100 g of milled cheese curd) was significantly (p<0.05) highest. LDL cholesterol was significantly (p<0.05) highest for the control group D (22.7mg/dl) compared to the other groups (A, 15.6mg/dl; B, 15.5mg/dl; C, 17.3mg/dl). LDL/HDL ratio was significantly (p<0.05) highest for group D,(6.6) and lowest for group A (2.6) that consumed cheese containing 1.0 g ginger powder/100 g of milled curd. The best counts of yeasts and moulds were in group B (plain cheese), Lactobacilli in group C and least bacterial colony counts in group D. Incorporating ginger into cheese during manufacture improved significantly on some nutritional aspects. Cheese should not always be considered as a predisposing food to developing coronary heart diseases.
PDF Fulltext XML References Citation

How to cite this article

S.D. Mendi, C.W. Nain, M.Y. Mfopit, A. Tanya and M.F. Carl Mbofung, 2009. Nutritional Merits of a Ginger-Spiced Cheese Fed to Male Wistar Rats. Pakistan Journal of Nutrition, 8: 1415-1421.

DOI: 10.3923/pjn.2009.1415.1421

URL: https://scialert.net/abstract/?doi=pjn.2009.1415.1421

Related Articles

Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese
Effect of Oilseed Diets on Plasma Lipid Profile in Albino Rats
Hypocholesteremic and Antioxidant Effects of Garlic (Allium sativum L.) Extract in Rats Fed High Cholesterol Diet
Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved