Lipid profiling of Wistar rats fed with processed breadfruit
1 Department of Applied Biochemistry, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
2 Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Umuahia, Abia State, Nigeria.
3 Department of Chemistry, Biochemistry and Molecular Biology, Faculty of Science, Alex Ekwueme Federal University, Ndufu-Alike Ikwo, Ebonyi State, Nigeria.
4 Department of Science, Laboratory Technology, Imo State Polytechnic, Umuagwo, Ohaji, P.M.B. 1472 Owerri, Imo State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 22(03), 172–179.
Article DOI: 10.30574/gscbps.2023.22.3.0127
Publication history:
Received on 12 February 2023; revised on 18 March 2023; accepted on 21 March 2023
Abstract:
Background: Breadfruit is a staple leguminous food that is widely consumed in the tropical and subtropical regions of the world and is an important source of dietary nutrients for adults, infants and children.
Aim: This study is aimed at identifying the effect of feed fortification with processed breadfruit on the bodyweight and Lipid profile of Wistar rats.
Methods: The Lipid profile was determined using standard diagnostic methods.
Results: The results gotten from the research showed a continuous increase in bodyweight in all groups with exception of groups fortified with cooked breadfruit. The total cholesterol level of the experimental rats decreased in all the groups with a significant decrease (p< 0.05) recorded in the group fortified with 50% parboiled breadfruit. All groups except groups fortified with cooked breadfruit showed a significant increase (p< 0.05) in their High-Density Lipoprotein (HDL) level when compared with the control group while the Low-Density Lipoprotein (LDL) level of the experimental rats recorded a significant decrease (p< 0.05) in the group fortified with 50% parboiled and grilled breadfruit. Also, a significant increase (p< 0.05) in Triglyceride (TRIG) and very low-density lipoprotein (VLDL) levels were only recorded in the group of rats fortified with 50% of grilled breadfruit.
Conclusion: The result of this research however suggests no adverse effect of feed fortification with processed breadfruit on the lipid profile of the experimental animals but suggests that appropriate caution should be applied in the use of grilled breadfruit for feed fortification.
Keywords:
Parboiled; Bodyweight; Breadfruit; Total cholesterol; Cooked; Triglyceride; Grilled; Lipoprotein
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