International Journal of Food Science and Nutrition

Authors
Oluwakemi Adeleke

Abstract
Nutritional quality of food is a key element in maintaining overall well-being which cushions a sustainable force for health and development. The nutritional composition of whole grain diet comprising guinea corn, maize (white and yellow), millet, wheat and soybeans was investigated, determining the effect of processing on the diets’ nutritional quality. The effect of the diet on hematology and blood glucose level in High Fat Diet induced hyperlipidemic rat model was also revealed in a 5 weeks study (n=5). The whole grain diet had an adequate composition of nutrients: a high percentage of protein (25.56%), fibre (7.1%) and fat (20.7%) but a reduced anti-nutritional factor due to processing (boiling). The hematological parameters and blood glucose of the rats fed whole grain diet showed no significant difference (p<0.05) with the control. The whole grain diet with its proper nutrient composition ensured a good hematology profile and glucose level.