en Nutrition Nutrition پژوهشي Research <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Background and Objectives: </span></span></b>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. <span style="color:black">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<b>.</b></span><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Materials and Methods: </span></span></b><span style="color:black">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. </span><span style="color:black">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.</span><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Results: </span></span></b><span style="color:black">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</span> weight gain<span style="color:black"> and a reduced fasting and post prandial blood glucose. </span>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.<span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><b><span style="font-size:11.0pt"><span style="line-height:115%">Conclusions: </span></span></b><span style="color:black">Therefore, the incorporation of soybean to our maize-cassava-based diet can enhance its nutritional value and safe for healthy living.</span><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span><br> <br> <span style="font-size:10pt"><span style="line-height:115%"><span style="tab-stops:409.5pt"><span style="unicode-bidi:embed"><span new="" roman="" style="font-family:" times=""><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></span></span></span></span></span> Nutrients, Serum, Protein, Electrolytes, Cholesterol and Enzymes 1 17 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1125-1&slc_lang=en&sid=1 Sylvester Adejo sadejo@bsum.edu.ng 10031947532846006912 10031947532846006912 Yes Centre for Food Technology and Research, Benue State University, Makurdi-Nigeria Rose Kukwa erdoo.rose@gmail.com 10031947532846006913 10031947532846006913 No Centre for Food Technology and Research, Benue State University, Makurdi-Nigeria Saater Ape Saaterapex@yahoo.com 10031947532846006914 10031947532846006914 No Department of Chemistry, Benue State Unviversity, Makurdi-Nigeria Francis Igbua igbuafrancis@gmail.com 10031947532846006915 10031947532846006915 No Department of Community Health, Benue State School of Health Technology, Agasha