Effect of Cooking on Proximate, Phytochemical Constituents and Hematological Parameters of Tetracarpidium conophorum in Male Albino Rats
作者： V. Apeh , C. Agu , V. Ogugua , P. Uzoegwu , E. Anaduaka
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摘要: Aims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design:Determination proximate quantitative cooked rawT.conophorum (CTC RTC respectively) nut indices male albino rats fed with raw diet formulations ofthe for 30 days period. Methodology: Rats were divided into six groups five each. Each feed walnut was weighed mixed ratio 1:1 before administration. Group A: Normal animal feed, B: Mixture
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