J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 31, September 2025, pages 101-106

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

Figure 1. Average daily body weight of albino rats fed amylase-treated maize starch (Diet 1), untreated maize starch (Diet 2), or commercial feed (Diet 3) over 27 days. Data represent mean ± SD of n = 3 rats per group. Different letters indicate statistically significant differences between groups (p < 0.05).

Figure 2. Effects of enzyme-treated, untreated and commercial diets on the PCV (a), hemoglobin counts (b), red blood cell count (c), erythrocyte sedimentation rate (d), total white blood count (e), and mean cell volume of the albino rats (f).

**Table 1.** Total yeast counts from palm wine from different locations (CFU/mL)
Sample code	Location	Yeast count (CFU/mL)
Means with the same superscript letters along the same column are not significantly different (p < 0.05).
A	Ibule, Ondo State	5.6 × 10⁹ ± 0.11^m
B	Ado-Ekiti, Ekiti State	6.0 × 10⁹ ± 0.10ⁿ
C	Osogbo, Osun State	7.2 × 10⁹ ± 0.15°
D	Ibadan, Oyo State	3.0 × 10⁸ ± 0.31^h
E	Iworoko, Ekiti State	1.0 × 10⁸ ± 0.21^a
F	Igbara-Odo, Ekiti State	4.0 × 10⁹ ± 0.14^j
G	Ikirun, Osun State	5.0 × 10⁸ ± 0.02^l
H	Ilara, Ondo State	2.4 × 10⁹ ± 0.12^e
I	Igbo Oja, Ondo State	3.3 × 10⁹ ± 0.13ⁱ
J	Abeokuta, Ogun State	3.0 × 10⁸ ± 0.16^h
K	Oba-Ile, Ondo State	2.5 × 10⁹ ± 0.31^f
L	Owena, Osun State	2.2 × 10⁹ ± 0.13^d
M	Isarun, Ondo State	9.6 × 10⁹ ± 0.01^q
N	Ikogosi, Ekiti State	1.6 × 10⁹ ± 0.13^b
O	Ikire, Osun State	2.0 × 10⁹ ± 0.01^c
P	Ikere, Osun State	8.5 × 10⁹ ± 0.02^p
Q	Ero, Ondo State	2.8 × 10⁹ ± 0.14^g
R	Sagamu, Ogun State	4.6 × 10⁹ ± 0.01^k

Table 1. Total yeast counts from palm wine from different locations (CFU/mL)

Sample code

Location

Yeast count (CFU/mL)

Means with the same superscript letters along the same column are not significantly different (p < 0.05).

Ibule, Ondo State

5.6 × 10⁹ ± 0.11^m

Ado-Ekiti, Ekiti State

6.0 × 10⁹ ± 0.10ⁿ

Osogbo, Osun State

7.2 × 10⁹ ± 0.15°

Ibadan, Oyo State

3.0 × 10⁸ ± 0.31^h

Iworoko, Ekiti State

1.0 × 10⁸ ± 0.21^a

Igbara-Odo, Ekiti State

4.0 × 10⁹ ± 0.14^j

Ikirun, Osun State

5.0 × 10⁸ ± 0.02^l

Ilara, Ondo State

2.4 × 10⁹ ± 0.12^e

Igbo Oja, Ondo State

3.3 × 10⁹ ± 0.13ⁱ

Abeokuta, Ogun State

3.0 × 10⁸ ± 0.16^h

Oba-Ile, Ondo State

2.5 × 10⁹ ± 0.31^f

Owena, Osun State

2.2 × 10⁹ ± 0.13^d

Isarun, Ondo State

9.6 × 10⁹ ± 0.01^q

Ikogosi, Ekiti State

1.6 × 10⁹ ± 0.13^b

Ikire, Osun State

2.0 × 10⁹ ± 0.01^c

Ikere, Osun State

8.5 × 10⁹ ± 0.02^p

Ero, Ondo State

2.8 × 10⁹ ± 0.14^g

Sagamu, Ogun State

4.6 × 10⁹ ± 0.01^k

**Table 2.** Production of extracellular amylase by yeast isolates from palm wine
Isolate code	Amylase activity (U/mL)
B1-8	1.13 ± 0.39
M2-5	0.73 ± 0.33
N1-5	0.87 ± 0.01
H2-3	0.62 ± 0.22
J2-3	1.02 ± 0.02
F2-8	0.87 ± 0.11
O1-8	1.20 ± 0.12
E2-5	1.17 ± 0.31
O1-5	0.77 ± 0.24
F2-11	0.80 ± 0.03
B1-8	0.88 ± 0.05
F2-3	0.92 ± 0.06
A2-11	0.95 ± 0.33
G2-5	0.85 ± 0.16
C2-3	0.73 ± 0.01
J1-11	0.93 ± 0.14
P2-8	0.97 ± 0.11

Table 2. Production of extracellular amylase by yeast isolates from palm wine

Isolate code

Amylase activity (U/mL)

B1-8

1.13 ± 0.39

M2-5

0.73 ± 0.33

N1-5

0.87 ± 0.01

H2-3

0.62 ± 0.22

J2-3

1.02 ± 0.02

F2-8

0.87 ± 0.11

O1-8

1.20 ± 0.12

E2-5

1.17 ± 0.31

O1-5

0.77 ± 0.24

F2-11

0.80 ± 0.03

B1-8

0.88 ± 0.05

F2-3

0.92 ± 0.06

A2-11

0.95 ± 0.33

G2-5

0.85 ± 0.16

C2-3

0.73 ± 0.01

J1-11

0.93 ± 0.14

P2-8

0.97 ± 0.11

**Table 3.** Fermentation test leading to the tentative identification of yeast code O1-8
Yeast Isolates	Fermentable sugars
Y, Acid production; NC, No change.
S. cerevisiae	Y	Y	Y	Y	NC	NC	NC

Table 3. Fermentation test leading to the tentative identification of yeast code O1-8

Yeast Isolates

Fermentable sugars

Raffinose

Sucrose

Galactose

Maltose

Xylose

Arabinose

Lactose

Y, Acid production; NC, No change.

S. cerevisiae