Characterization of Muffins Prepared With Clove (Syzygium Aromaticum) Extract and its Effect on Hyperlipidemic Adult Patients

Clove is important herb because of their high phytochemical content, dietary fiber level, and nutritional value. Clove have a wide range of nutritional and physiological benefits and its value added products have been provided in this study. Objective: To characterize the muffins prepared with clove extract for its nutritional and chemical profile. To evaluate the effect of muffins prepared with clove extract on hyperlipidemic adult patients. Methodology: Clove was analysed for its chemical contents ie moisture, crude fiber, ash, crude fat and protein, minerals and antioxidants was quantified according to their procedures. Furthermore, 30 patients were divided into 2 groups including control group and for 60 days. Each group had been tested regularly. Results: The results showed Clove had higher values of proximate testing and other nutrients like minerals. The results showed Clove had higher antioxidants. Furthermore, when hyperlipidemic patients were fed muffins of clove, in Treatment group the level of cholesterol 189 mg/dL, Low-Density Lipoprotein 140 mg/dL, triglycerides 132 mg/dL was reduced but the level of High-Density Lipoprotein 42 mg/dL was increased. Conclusion: In conclusion, clove in most chemical, nutritional, vitamin, and antioxidants criteria. It is convincingly suggested that Clove be included in a diet-based treatment for rheostat lifestyle-related illnesses. Present study also revealed that there was an improvement in hyperlipidemic patients.