About Bioline  All Journals  Testimonials  Membership  News

Nigerian Society for Experimental Biology
ISSN: 0795-8080
Vol. 26, No. 1, 2014, pp. 9-12
Bioline Code: bk14002
Full paper language: English
Document type: Research Article
Document available free of charge

Biokemistri, Vol. 26, No. 1, 2014, pp. 9-12

 en Processing method influences the effect of Cassava ( Manihot esculenta check for this species in other resources ) consumption on blood lipid profile in rats
Oyabambi, Adewumi Oluwafemi; Ibitoye, Comfort Moyinoluwa; Biliaminu, Sikiru Abayomi; Okesina, Kazeem Bidemi & Nyamngee, Amase


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. This study was aimed at determining 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 ad libitum, 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.

Processed Food; Garri; Cassava flour; Tapioca; Blood Lipid profile

© Copyright 2014 - Nigerian Society for Experimental Biology

Home Faq Resources Email Bioline
© Bioline International, 1989 - 2024, Site last up-dated on 01-Sep-2022.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Google Cloud Platform, GCP, Brazil