Effect of Instant Noodles Formulated with Natural Spice and Noodle Seasoning on Hemato-Biochemical Parameters and Body Weight Changes in Albino Rats Model.

Abstract

Considering the fact that food contains many nutrients that can be exploited and used by man. The study assesses the impact of instant noodles prepared with natural spice and noodles seasoning on changes in body weight and hemato-biochemical parameters in a model using albino rats. Nine (9) distinct groups of six (6) Wistar rats each were given instant noodles with seasoning and one with natural spice (40g of crayfish and 30g of onion) for 90 days. The Wistar rats were divided into 54 groups. While groups 2 through 9 served as the treatment groups and were given variously prepared instant noodles and rat pellets, group 1 served as the control group was given rat pellet and tap water. Using established techniques, all biochemical parameters were examined. The findings revealed that there were no appreciable variations in the body weight of Wistar rats in any of the experimental groups. In comparison to those fed instant noodles cooked with noodle seasoning, those fed instant noodles prepared with natural spice show significantly higher development rates (P< 0.05). Furthermore, rats given quick noodles had a non-significant rise (p > 0.05) in the concentration of total protein. Additionally, the albumin concentration in these groups increased significantly (P < 0.05),when compared to rats fed noodles prepared with seasoning to rats fed noodles prepared with natural spice, non-significant differences (p> 0.05) were observed in the blood parameters. Spiced instant noodles are not safe to eat. It is thus advised that users of instant noodles reduce the amount of spices used, as cooking with natural spices appears to mitigate the effect of free radicals deposited on the spices.