Momoh, Abdul O.Adebolu, T. T.Ogundare, A. O.2019-07-152019-07-152012Momoh, A. O., Adebolu, T. T., & Ogundare, A. O. (2012). THE IMMUNOSTIMULATORY POTENTIAL OF FERMENTED BENISEEDS (SESAMUM INDICUM LINN) LIQOUR ON ALBINO RATS. Science Journal of Microbiology, 2012.2276-626Xhttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/317The immune-stimulatory potential of natural liquid fermentation of beniseed liquor was assessed in-vivo using young adult albino rats. They were fed with a specific volume of the liquor at 100mg/ml for a period of three weeks after which their blood was subjected to haematological and biochemical analyses. The haematological assay for the biosafety analyses of the liquor on the albino rats showed that the liquor significantly increased the blood parameters when given a dose of 0.75ml at 100mg/ml daily. The biochemical analyses of the blood of the albino rats used showed that the liquor caused significant increase in the level of bicarbonate, urea, uric acid and calcium. The liver functioning tests for the rats showed that the liquor caused a little increase in the serum total protein and alkaline phosphatase without any significant rise in the cholesterol level. The results obtained from these in-vivo analyses of fermented beniseed liquor has shown that beniseeds possess excellent nutraceutic properties with good immunostimulatory potential and that it can be used as a good antidiarrhoeagenic agent.enImmune-stimulatory potentialferment beniseedSesamumIndicumlinnArticle