This study evaluated the effects of Garlic (Allium sativum) on taste responses and relative organ weights in albino rats. Graded dietary supplementations of garlic viz: 0, 5, 10, 15, 20, and 25 % administered to seventy-five (75) disease-free stock of weanling albino rats of the Wistar strain (all males) in five groups of fifteen (15) rats each for 30 days was designed for this study in a complete randomized manner. A sixth group of fifteen rats served as the control (zero supplementation). Garlic supplementation showed a modulatory effect on taste responses in rats. At 5 and 10 % supplementation, there was strong preference for salt. On the other hand, at 15 and 20 % supplementation, sucrose and glutamic acid were moderately preferred while at 25 % supplementation a strong preference for quinine sulphate occurred. There was no significant (p
Key words: Garlic, organo-somatic index, rats, taste
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