Growth performance and hematological studies on albino rats fed with amylase-treated maize starch (Zea mays)

Abstract

Malnutrition and immune-related disorders remain major concerns in developing countries, where staple diets are dominated by starchy foods with limited digestibility. Developing functional ingredients from local grains may improve nutrient bioavailability. This study evaluated amylase-treated maize starch (MS) as a dietary component in rats. Yeast strains from palm wine were screened for amylase activity, and the most active strain (O1-8, identified as Saccharomyces cerevisiae) produced 1.20 U/mL of amylase. The enzyme, partially purified by ethanol precipitation, was used to hydrolyze maize starch. In a 27-day feeding trial, rats fed enzyme-treated MS attained a mean weight of 79 g, compared with 69 g for untreated MS and 63 g (p < 0.05) for commercial feed. Hematological indices, including packed cell volume, hemoglobin, red blood cells, and white blood cells, improved significantly in the enzyme-treated group. These findings indicate that amylase-treated maize starch improves growth performance and hematological status in albino rats, providing a foundation for future studies, including human trials, to evaluate its potential as a functional dietary ingredient