Processing method influences the effect of cassava (Manihot esculenta) consumption on blood lipid profile in rats.

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dc.contributor.authorOyabambi, A.O
dc.contributor.authorIbitoye, C.M
dc.contributor.authorBiliaminu, S.A
dc.contributor.authorOkesina, K.B
dc.contributor.authorNyamngee, A
dc.date.accessioned2021-06-09T09:16:14Z
dc.date.available2021-06-09T09:16:14Z
dc.date.issued2014
dc.description.abstractCassava 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.en_US
dc.description.sponsorshipNILen_US
dc.identifier.citationOyabambi et al. Effect of Processed Cassava Feeds on Blood Lipiden_US
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6060
dc.language.isoenen_US
dc.publisherInternational Journal of the Nigerian Societyen_US
dc.relation.ispartofseries26 (1); 9–12;
dc.subjectProcessed Fooden_US
dc.subjectGarrien_US
dc.subjectCassava flouren_US
dc.subjectTapiocaen_US
dc.subjectBlood Lipid profileen_US
dc.titleProcessing method influences the effect of cassava (Manihot esculenta) consumption on blood lipid profile in rats.en_US

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