THE OXIDATIVE STRESS STATUS OF RATS FED ON OIL BEAN SEED MEAL

ABSTRACT

This study was on oxidative stress status of rat fed with Pentaclethra macrophylla, otherwise known as African oil bean seed oil in English or Ugba in Igbo. Sixteen male rats were distributed into four groups. 1 (control), then group 2, 3, and 4 as test groups. They were fed with their formulated meal (5%, 10%, 20% inclusions) for 28 days. Group 1 was the control and were fed with the normal feed, while group 2, 3 and 4 which were the test groups were fed with test feed formula.. The parameters determined were MDA concentrations and catalase activity. Serum MDA significantly increased (p<0.05) while the catalase activity significantly decreased (p<0.05). This finding may be clinically significant to individuals with predisposition to increased generation of reactive oxygen species (ROS) and other degenerative diseases. CHAPTER ONE

THE OXIDATIVE STRESS STATUS OF RATS FED ON OIL BEAN SEED MEAL

1.0. INTRODUCTION

Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth).

The natural fermentation of the seed which at present is still done at the household level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).

Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.

Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al., 1998).

―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and subfamily Mimosoideae (Keay, 1989 and NFTA, 1995).

Ugba seeds are irregular and oval; they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).

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