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Assessment of Lactobacilli From Nono and Ogi Two Locally Fermented Foods for Hypocholesterolemic Properties
Content Structure of Assessment of Lactobacilli From Nono and Ogi Two Locally Fermented Foods for Hypocholesterolemic Properties
- The abstract contains the research problem, the objectives, methodology, results, and recommendations
- Chapter one of this thesis or project materials contains the background to the study, the research problem, the research questions, research objectives, research hypotheses, significance of the study, the scope of the study, organization of the study, and the operational definition of terms.
- Chapter two contains relevant literature on the issue under investigation. The chapter is divided into five parts which are the conceptual review, theoretical review, empirical review, conceptual framework, and gaps in research
- Chapter three contains the research design, study area, population, sample size and sampling technique, validity, reliability, source of data, operationalization of variables, research models, and data analysis method
- Chapter four contains the data analysis and the discussion of the findings
- Chapter five contains the summary of findings, conclusions, recommendations, contributions to knowledge, and recommendations for further studies.
- References: The references are in APA
- Questionnaire
Abstract of Assessment of Lactobacilli From Nono and Ogi Two Locally Fermented Foods for Hypocholesterolemic Properties
The aim of the study was to assess the effects of lactobacilli from “ogi” and “Nono” for hypocholesterolemic properties. Four prospective Lactobacilli strain were screened for acid and bile tolerance. The most resistant strain was tested in rats fed high cholesterol diet and a control group fed normal diet. The rats were fed for a period of three weeks after which, the animals were euthanized and blood samples were taken. The average values for Triglyceride, Low-density lipoprotein, High-density lipoprotein, Total cholesterol were 1.02±0.081, 0.78±0.214, 1.99±0.035, 3.74±0.103 respectively for rats fed high cholesterol diet and 1.27±0.049, 1.19±0.015, 2.46±0.075 and 4.28±0.098 respectively for the control group. Statistically there were significant differences in the values (p<0.05) but no significant difference in LDL. Chol. (p>0.05). The result of this study shows that lactobacilli isolated from traditional fermented foods has hypocholesterolemic effects.
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