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Table 2 Haematological parameter of rats fed with tacca enzymatic biscuit

From: Nutritional properties of wheat flour supplemented with modified tacca (Tacca involucrata) flour for production of healthy biscuits

Parameters

Basal

100% Wheat

TEB 5%

TEB 10%

TEB 15%

TEB 20%

PVC (%)

17.00 ± 0.52c

20.02 ± 0.13b

21.04 ± 0.16ab

22.05 ± 0.32a

22.10 ± 0.90a

22.20 ± 0.34a

Hb (g/dl)

8.57 ± 0.22b

9.10 ± 0.31b

9.70 ± 0.09ab

9.50 ± 0.10a

9.50 ± 0.30a

9.60 ± 0.50a

WBC (× 103 mm−3)

6.45 ± 0.31d

6.70 ± 0.41d

8.40 ± 0.32b

9.90 ± 0.43a

7.70 ± 0.31c

9.50 ± 0.30a

RBC (× 103 mm−3)

3.55 ± 0.01d

4.50 ± 0.02c

5.00 ± 0.11b

5.30 ± 0.17a

5.45 ± 0.55a

5.45 ± 0.51a

MCHC (g/dl)

26.40 ± 0.30d

33.30 ± 0.11b

33.30 ± 0.21b

34.20 ± 0.45a

31.10 ± 0.16c

33.10 ± 0.13b

MCH (pg)

19.20 ± 0.40d

29.80 ± 0.20c

30.00 ± 0.40c

38.40 ± 0.50a

33.90 ± 0.20b

34.30 ± 0.10b

MCV (fl)

17.20 ± 0.11d

89.30 ± 0.11c

90.00 ± 0.20b

98.50 ± 0.30a

91.00 ± 0.50b

89.90 ± 0.50c

Neutrophils (%)

14.00 ± 0.03f

20.00 ± 0.21e

32.00 ± 0.41d

41.20 ± 0.48c

45.0 ± 0.22b

52.00 ± 0.41a

Lymphocytes

60.00 ± 0.20e

60.00 ± 0.47e

65.00 ± 0.46d

70.40 ± 0.15c

75.00 ± 0.40b

77.00 ± 1.25a

Monocytes (%)

0.00 ± 0.00d

1.00 ± 0.00c

2.00 ± 0.00b

3.20 ± 0.00a

2.00 ± 0.00b

3.00 ± 0.00a

Eosinophils (%)

0.00 ± 0.00b

0.00 ± 0.00b

0.00 ± 0.00b

1.00 ± 0.00a

0.00 ± 0.00b

0.00 ± 0.00b

Basophils (%)

0.00 ± 0.00a

0.00 ± 0.00a

0.00 ± 0.00a

0.00 ± 0.00a

0.00 ± 0.00a

0.00 ± 0.00a

  1. Means (± SEM) with different alphabetical superscripts in the same row are significantly different at P < 0.05
  2. 100% Wheat: Rats fed with 100% wheat flour biscuit
  3. TEB5%: Rats fed with 5% enzymatic tacca flour + 95% wheat flour biscuit
  4. TEB10%: Rats fed with 10% enzymatic tacca flour + 90% wheat flour biscuit
  5. TEB15%: Rats fed with 15% enzymatic tacca flour + 85% wheat flour biscuit
  6. TEB20%: Rats fed with 20% enzymatic tacca flour + 80% wheat flour biscuit