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Abstract

EFFECTS OF PROCESSED CAJANUS CAJAN (PIGEON PEA) SEED ON LIPID PROFILE IN ALBINO WISTAR RATS

Ukpanukpong R. U.*, Omang W. A., Adetula J. I., Basiru D. I., Eteng M. U. and Eyong E. U.

ABSTRACT

This study was designed to evaluate the nutritional effect of processed Cajanus cajan seeds on lipid profile of albino wistar rats. Sixty-four (64) (disease free stock) of albino rats were used. The rats were randomly assigned to eight (8) experimental groups A, B, C, D, E, F, G and H. Group H which served as the control group with eight rats received only water and normal rat feed. The Cajanus cajan fed rat groups were Group A (Boiled), Group B (Cooked), Group C (Fermentation with Decantation), Group D (Fermentation without Decantation), Group E (Raw), Group F(Roasted), Group G (Soaked). Each study group comprised of eight rats. Feeding went on for 30 days during which the body weight indices of Groups A, B, C, D, F and G of the Cajanus cajan fed albino wistar rats were observed to be significantly increased (p<0.05) when compared to the control group and Group E was observed to be significantly decreased (P<0.05) when compared to the control group. The quantitative phytochemical analysis carried out showed the presence of alkaloids, saponin, tannin, phenolics, phytate, oxalate and flavonoids as well as the concentration at which they were present. The proximate nutrient composition showed the Percentile concentration of Carbohydrate, Protein, Fibre, Ash and Moisture in the samples. Lipid profile showed a significant decrease (P<0.05) in the total cholesterol, LDL and triglycerides in Groups A, B and F while the HDL levels showed a significant increase at (P<0.05) when compared to the control. LDL was significantly increased (P<0.05) in Groups C, D, E and G when compared to the control group. In conclusion, data obtained from this study showed that boiled, cooked and roasted Cajanus cajan seeds have the best effect on Lipid profile of albino wistar rats.

Keywords: Cajanus cajan, phytochemicals analysis, proximate nutrient composition, Body weight indices. and lipid profile.


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