ABSTRACT.

This report is on the use of Ocimurn gratissimum leaves in the control of alloxan-induced diabetes mellitus. The proximate composition of dried Ocimum gratissimum (DOL) leaves, toasted soybean flour (TSF), toasted/boiled soybean flour (TBSF), fried plantain flour (FPF) and dried plantain flour (DPF) were determined. A diabetic diet was formulated using toasted soybean flour, dried plantain flour and Ocirnum gratissImum. The sensory properties of the formulated diet were determined. The mineral contents (K, Mg, Ca, and P) of fresh Ocirnum grati.ssimum leaves (FOL), dired Ocimum gratissimum leaves (DOL), toasted soybean flour (TSF), toasted/boiled soybean flour (TBSF), raw soybean flour (RSF), dried plantain flour (DPF), fried plantain flour (FPF) and pulped plantain (PP) were also determined. Albino rats (Winstar strain, 3 — 4 weeks old) were fed a standard formulated diet containing different levels of Ocirnuin gratissimum for 28 days. AUoxan was used to induce diabetes in experimental rats. The effect of this plant product on diabetic indices (blood sugar, magnesium, phosphorus, potassium and calcium) were determined. The processing method affected the protein and ash contents of soybean and plantain. Crude protein content of TBSF was lower than that of TSF (36.31 and 40.69% respectively). The frying process led to marked reduction in the ash content of plantain flour. The calcium content of TBSF was much higher than that of 1SF. The frying process also led to a reduction in the calcium and magnesium content of plantain flour. Plantain was found to be a poor source of phosphorus. The formulated diabetic diet (a pasta product) compared favourably with standard macaroni (Gino product) in all the sensory parameters evaluated (appearance, taste, texture firmness and general acceptability). The blood sugar of experimental animals decreased with an increase of Ocimum gratissitnum in the experimental diet until the experimental animals became hypoglycaemic. This plant product was effective in controlling the serum potassium (K), Phosphorus (P), magnesium (Mg) and calcium (Ca) at all concentrations used for the experiment. Lower levels of Ocimum gratissimum in the experimental diet did not lead to increase in the weight of experimental animals although their feed intake was relatively high.

TABLE OF CONTENTS.

Certification.

Dedication. iii

Acknowledgement. iv

Table of Contents. vi

Listof Tables. vii

List of Figures. vii

Abstract. viii

CHAPTER ONE: INTRODUCTION. 1.

CHAPTER TWO: LITERATURE REVIEW. 6

2.1 Medicinal uses of some plants. 6

2.2 Musa sapientum. 9

2.3 Glycinemax. 13.

2.4 Diabetes. 15.

CHAPTER THREE: MATERIALS AND METHODS. 34.

3.1 Collection of Materials. 34.

3.2 Preparation of Samples. 34.

3.3 Chemical Analysis of Samples. 39.

3.4 Estimation of Mineral Elements. 42.

3.5 Formulation of Experimental diet. 45.

3.6 Animal Feeding Experiments. 46.

3.7 Determination of blood sugar, blood calcium, potassium,

inorganic phosphorus and magnesium from experimental animals. 47.

3.8 Product Development. 50.

3.9 Sensory Evaluation. 50.

CHAPTER FOUR: RESULTS AND DISCUSSION.

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION.

REFERENCES.

APPENDIX.