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Traditional maize-plantain puddings are usually cooked in diverse containers such as aluminium plates, cast iron plates and all types of edible plant leaves. This paper therefore, evaluates biochemical markers of liver and kidney function of mature albino male rats fed with maize-plantain pudding delicacy cooked in aluminium and cast iron plates and edible Zingiber officinale (ginger) and Musa paradisiaca (plantain) leaves using appropriate standard methods. Data obtained reveal that the activities of hepatic marker enzymes; alanine transaminase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP) in the serum and liver were significantly lower in rats given the pudding extracts when compared with the control. No significant differences were observed in urea and creatinine levels in the serum and kidney of rats given pudding extracts as compared to control. In conclusion, this study has proved that maize-plantain pudding organized using ginger leaves, plantain leaves and cast iron plate are beneficial in the maintenance and improvement of liver and kidney function when compared with aluminium plate. However, in this efficacy maize-plantain pudding cooked using ginger leaves was found to be more effective than the pudding cooked using plantain leaves and cast iron plate. [ABSTRACT FROM AUTHOR]

Pudding is one of the most important milk products. In this experiment an attempt was made to determine the optimum level of egg in the manufacture of buffalo milk pudding. Pudding was prepared with different levels of egg (20, 30 and 40 per cent by weight) and a constant level of corn flour (4%). So, three types of pudding samples (A, B and C) were prepared. From the results of physical study, it was found that pudding containing 40% egg obtained the best score (97.50±3.77) followed by others. The differences within the overall score with different levels of egg had significant effect (p<0.01). Chemical analysis showed that the significant differences (p<0.01) existed within the total solids (327.48±2.61, 334.18±2.10 and 340.61±1.72 gram/kilogram, respectively), moisture (672.52±2.61, 665.82±2.10 and 659.39±1.72 g/kg, respectively), fat (73.47±3.62, 76.43±2.76 and 79.37±1.90 g/kg, respectively), protein (47.07±0.25, 53.82±0.57 and 60.43±0.90 g/kg, respectively), carbohydrate (200.57±1.21, 197.33±1.17 and 194.02±1.07 g/kg, respectively) and pH (6.87±0.22, 6.93±0.21 and 6.90±0.00, respectively) for sample A, B and C, but no significant differences were found in ash (6.38±0.01, 6.58±0.13 and 6.78±0.14 g/kg, respectively) and acidity percentage (0.071±0.00, 0.071±0.00 and 0.071±0.00, respectively). Microbial analysis showed that there was significant difference (p<0.01) in total bacterial count (35.00±3.00×104, 38.33±1.53×104 and 43.00±2.65×104, respectively for A, B and C) containing different levels of eggs. From the results of all parameters, it may be concluded that containing 40% egg by weight with 4% constant corn flour seems better for manufacture of buffalo milk pudding. [ABSTRACT FROM AUTHOR]