Study on Processing Method Influences the Effect of Cassava (Manihot esculenta) Consumption on Blood Lipid Profile in Rats
Current Research and Development in Chemistry Vol. 1,
Page 82-88
Abstract
Cassava is consumed in many tropical countries and is fast becoming the major raw material of many diets, especially in the bakery, brewery and pharmaceutical industries. In a study to determine the effects of various formulations of Cassava feeds on blood lipid profile in rats. Forty adult Wistar rats weighing between 120 and 150 g were divided into 4 groups of 10 rats each. The rats were acclimatized for one week; fed with different formulations of Cassava feeds adlibitum, after which the rats were allotted into groups. Group 1 was fed on Garri; group 2 on Cassava flour; group 3 on Tapioca, and the control group (group 4) on normal chow. After 4 weeks, each animal was anaesthetized by exposure to chloroform vapour and blood samples collected by cardiac puncture. Group 1 diet (Garri) significantly increased HDL-cholesterol (HDL-C) concentration and significantly decreased LDL-cholesterol (LDL-C) concentration (p<0.05) compared with the control group. In Group 2 (Cassava flour), there was significant increase in the concentration of HDL-C (p<0.05). Group 3 (Tapioca) had a significant increase in TC, TG, LDL-C concentrations (p<0.05), but an insignificant increase in HDL-C concentration (p<0.05) when compared with the control. In conclusion, our findings suggest that Garri and Cassava flour but not Tapioca enhanced HDL-C in the blood, with Garri proving to be the better of the two.
Keywords:
- Garri
- cassava flour
- tapioca
- blood lipid profile
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