Impact of Consuming Maize-Cassava- Soybean Flour Blends on the Nutritional Value and Safety of the Diet in Wistar Rats

Background and Objectives: The nutrient contents of maize and cassava composite flour used in the preparation of cakes, pastas and porridges are low in protein with high carbohydrates, leading consumers to several nutritional and health challenges. The study aimed to investigate impact of consuming maize-cassava-soybean flour blends on the nutritional value and safety of the diet in wistar rats. Materials and Methods: The flours were prepared from maize, cassava and soybean at the ratios of 70:25:5, 70:20:10, 70:15:15 and 70:10:20 (maize: cassava: soybean). The proximate composition was determined using standard methods. The flour blends were, thereafter, fed to 15 wistar rats for 21 days using 100 % maize flour, 70:30% (maize-cassava) and 70:15:15% (maize-cassava-soybean). Subsequently, their blood samples were collected and analyzed for blood glucose and biochemical indices. Results: Protein, fats and ash increased with the addition of soybeans, whereas, moisture, fibre and carbohydrate decreased. The animals were observed to consume more feeds of soybean inclusion, with a significant weight gain and a reduced fasting and post prandial blood glucose. The intake of maize-cassava flour supplemented with 15 % soybean flour by the rats, elevated serum protein, albumin, globulin, cholesterol, high density lipoprotein, sodium, chloride and magnesium. The intake, however, decreased triglycerides, low density lipoprotein as well as calcium, potassium and phosphorus levels. It also caused reduction in the activities of liver enzymes, suggestive of no liver damage and toxicity. Conclusions: Therefore, the incorporation of soybean to our maize-cassava-based diet can enhance its nutritional value and safe for healthy living.