International Journal of Food Science

Research Article

Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

Table 5

Biochemical parameters and haematological indices of rats fed with different processed A. hybridus and A. cruentus meal.


Parameters	Experimental diets
	Standard	A. hybridus-based diets		A. cruentus-based diets
	DI	DII	DIII	DIV	DV

AST (U/L)				RNA
ALT (U/L)				RNA
Creatinine (mg/dL)				RNA
Urea (mg/dL)				RNA
Albumin (g/dL)				RNA
WBC (10³/L⁻¹)				RNA
LYM (%)				RNA
MID (%)				RNA
GRAN (%)				RNA
RBC (10⁶/L)				RNA
HB (gdL⁻¹)				RNA
HCT (%)				RNA
MCV (fL)				RNA
MCH (pg)				RNA
MCHC (gdL⁻¹)				RNA
PLT (10³/L)				RNA
MPV (fL)				RNA
PCT (%)				RNA

Results are expressed as mean ± standard deviation. Means in the same line followed by the same letters are not significantly different at 5%. DI: egg white (standard protein), DII: sun-dried and unsliced A. hybridus, DIII: cooked and sliced A. hybridus, DIV: sun-dried and unsliced A. cruentus, and DV: cooked and sliced A. cruentus. WBC: white blood cell, LYM: lymphocytes, MID: mid-cells, GRAN: granulocyte, RBC: red blood cell, HB: haemoglobin, HCT: haematocrit, MCV: mean cell volume, MCH: mean cell haemoglobin, MCHC: mean cell haemoglobin concentration, PLT: platelets, MPV: mean platelet volume, PCT: plateletcrit, and RNA: results not available. All the group IV animals died before the end of experimental period.