Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar

Kouakou Egnon K. V.; Bouafou Kouamé G. M; Meité Alassane; Kouamé K. Gustave; Kati-Coulibaly Séraphin

doi:doi:10.11648/j.sjph.s.2016040501.13

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Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar

Kouakou Egnon K. V., Bouafou Kouamé G. M, Meité Alassane, Kouamé K. Gustave, Kati-Coulibaly Séraphin

Published in Science Journal of Public Health (Volume 4, Issue 5-1)

Received: 25 June 2016 Accepted: 28 July 2016 Published: 3 September 2016

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Abstract

This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.

Published in	Science Journal of Public Health (Volume 4, Issue 5-1) This article belongs to the Special Issue Addiction and Substance Abuse
DOI	10.11648/j.sjph.s.2016040501.13
Page(s)	12-16
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Anagobaka, Emaciation, Nutritional Effects, Young Rats

References

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[10]	Meite, G. Kouamé, S. Kati-Coulibaly and A. Offoumou. (2008). Étude de la valeur nutritionnelle du pain normal et des pains composites contenant de la farine de graines délipidées de Citrullus lanatus (Cucurbitacées), Bulletin de la Société Royale des Sciences de Liège, Vol. 77, pp. 80-103.
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[14]	Pawlak, R. (1968). Influence de la supplémentation des protéines de blé par les doses croissantes de lysine sur la teneur en acides aminés libres du sang et du muscle du rat en croissance. Ann. Biol. Bioch. Biophys., 7: 517-530.
[15]	Rahman, A. M, D. Mahalanabis, M. Wahed, M. Khatun and N. Majid. (1997). Absorption of macronutrients from a calorie-dense diet in malnourished children during acute shigellosis. Journal of PediatricsGastroenterol Nutrition, 24 (2): 119-123.
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Kouakou Egnon K. V., Bouafou Kouamé G. M, Meité Alassane, Kouamé K. Gustave, Kati-Coulibaly Séraphin. (2016). Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Science Journal of Public Health, 4(5-1), 12-16. https://doi.org/10.11648/j.sjph.s.2016040501.13

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Kouakou Egnon K. V.; Bouafou Kouamé G. M; Meité Alassane; Kouamé K. Gustave; Kati-Coulibaly Séraphin. Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Sci. J. Public Health 2016, 4(5-1), 12-16. doi: 10.11648/j.sjph.s.2016040501.13

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Kouakou Egnon K. V., Bouafou Kouamé G. M, Meité Alassane, Kouamé K. Gustave, Kati-Coulibaly Séraphin. Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Sci J Public Health. 2016;4(5-1):12-16. doi: 10.11648/j.sjph.s.2016040501.13

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@article{10.11648/j.sjph.s.2016040501.13,
  author = {Kouakou Egnon K. V. and Bouafou Kouamé G. M and Meité Alassane and Kouamé K. Gustave and Kati-Coulibaly Séraphin},
  title = {Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar},
  journal = {Science Journal of Public Health},
  volume = {4},
  number = {5-1},
  pages = {12-16},
  doi = {10.11648/j.sjph.s.2016040501.13},
  url = {https://doi.org/10.11648/j.sjph.s.2016040501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjph.s.2016040501.13},
  abstract = {This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.},
 year = {2016}
}

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TY  - JOUR
T1  - Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar
AU  - Kouakou Egnon K. V.
AU  - Bouafou Kouamé G. M
AU  - Meité Alassane
AU  - Kouamé K. Gustave
AU  - Kati-Coulibaly Séraphin
Y1  - 2016/09/03
PY  - 2016
N1  - https://doi.org/10.11648/j.sjph.s.2016040501.13
DO  - 10.11648/j.sjph.s.2016040501.13
T2  - Science Journal of Public Health
JF  - Science Journal of Public Health
JO  - Science Journal of Public Health
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2328-7950
UR  - https://doi.org/10.11648/j.sjph.s.2016040501.13
AB  - This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.
VL  - 4
IS  - 5-1
ER  -

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Author Information

Kouakou Egnon K. V.

Laboratory of Nutrition and Pharmacology, Faculty of Biosciences, University Félix Houphou?t-Boigny, Abidjan, Ivory Coast
Bouafou Kouamé G. M

Natural sciences, Normal superior school, Abidjan, Ivory Coast
Meité Alassane

Laboratory of Nutrition and Pharmacology, Faculty of Biosciences, University Félix Houphou?t-Boigny, Abidjan, Ivory Coast
Kouamé K. Gustave

Laboratory of Nutrition and Pharmacology, Faculty of Biosciences, University Félix Houphou?t-Boigny, Abidjan, Ivory Coast
Kati-Coulibaly Séraphin

Laboratory of Nutrition and Pharmacology, Faculty of Biosciences, University Félix Houphou?t-Boigny, Abidjan, Ivory Coast

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Kouakou Egnon K. V., Bouafou Kouamé G. M, Meité Alassane, Kouamé K. Gustave, Kati-Coulibaly Séraphin. (2016). Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Science Journal of Public Health, 4(5-1), 12-16. https://doi.org/10.11648/j.sjph.s.2016040501.13

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ACS Style

Kouakou Egnon K. V.; Bouafou Kouamé G. M; Meité Alassane; Kouamé K. Gustave; Kati-Coulibaly Séraphin. Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Sci. J. Public Health 2016, 4(5-1), 12-16. doi: 10.11648/j.sjph.s.2016040501.13

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AMA Style

Kouakou Egnon K. V., Bouafou Kouamé G. M, Meité Alassane, Kouamé K. Gustave, Kati-Coulibaly Séraphin. Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar. Sci J Public Health. 2016;4(5-1):12-16. doi: 10.11648/j.sjph.s.2016040501.13

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@article{10.11648/j.sjph.s.2016040501.13,
  author = {Kouakou Egnon K. V. and Bouafou Kouamé G. M and Meité Alassane and Kouamé K. Gustave and Kati-Coulibaly Séraphin},
  title = {Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar},
  journal = {Science Journal of Public Health},
  volume = {4},
  number = {5-1},
  pages = {12-16},
  doi = {10.11648/j.sjph.s.2016040501.13},
  url = {https://doi.org/10.11648/j.sjph.s.2016040501.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjph.s.2016040501.13},
  abstract = {This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.},
 year = {2016}
}

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TY  - JOUR
T1  - Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar
AU  - Kouakou Egnon K. V.
AU  - Bouafou Kouamé G. M
AU  - Meité Alassane
AU  - Kouamé K. Gustave
AU  - Kati-Coulibaly Séraphin
Y1  - 2016/09/03
PY  - 2016
N1  - https://doi.org/10.11648/j.sjph.s.2016040501.13
DO  - 10.11648/j.sjph.s.2016040501.13
T2  - Science Journal of Public Health
JF  - Science Journal of Public Health
JO  - Science Journal of Public Health
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2328-7950
UR  - https://doi.org/10.11648/j.sjph.s.2016040501.13
AB  - This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.
VL  - 4
IS  - 5-1
ER  -

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