The Oxidative Stress Status Of Rats Fed On Oil Bean Seed Meal

This study was on oxidative stress status of rat fed with Pentraclethra macrophylla, otherwise known as African oil bean seed oil in English or Ugba in Igbo. Sixteen male rats were distributed into four groups. 1 (control), then group 2, 3, and 4 as test groups. They were fed with their formulated meal (5%, 10%, 20% inclussions) for 28 days. Group 1 was the control and were fed with the normal feed, while group 2, 3 and 4 which were the test groups were fed with test feed formula.. The parameters determined were MDA concentrations and catalase activity. Serum MDA significantly increased (p<0.05) while the catalase activity significantly decreased (p<0.05). This finding may be clinically significant to individuals with predisposition to increased generation of reactive oxygen species (ROS) and other degenerative diseases.

Title page .......................................................................................................... i

Approval page ................................................................................................... ii

Dedication iii

Acknowledgment iv

Abstract v

Table of content vi

Chapter One

1.0 Introduction 1

1.1 Aim and objective 2

Chapter Two

2.0 Literature Review 3

2.1 Classification of oil bean 5

2.2 Composition of seed 5

2.3 Fatty acid composition of African oil bean seed 6

2.4 Pharmacological uses 7

2.5 Anti nutrient in health 9

2.6 Oil bean and humans 12

2.6.1 Oil bean seed and animals 14

2.7 Oxidative stress 16

2.7.1 Malondialdehyde 17

2.8 Catalase 19

Chapter Three

3.0 Materials and methods 21

3.1 Materials 21

3.2 Collection and identification of plant materials 21

3.3 Animals 21

3.4 Preparation of oil bean seed meal for animal feeding 22

3.4 .1 Oil bean seed meal inclusion diet preparations 22

3.4.2 Oil extraction 22

3.5 Formulation of oil bean seed meal diet 23

3.5.1 Oil bean seed based treatment diet (g/100g Diet) 23

3.5.2 Chemicals/Biochemicals 23

3.6 Phytochemical screening 24

3.6.1 Test for tannins 24

3.6.2 Test for alkaloids 25

3.6.3 Test for saponin 25

3.6.4 Test for flavonoids 26

3.6.5 Determination of phenols 27

3.7 Determination of fatty acid composition 27

3.7.1 Determination of anthocyanin 28

3.8 Collection of blood sample 29 

3.9 Test for malonaldelyde 29

3.9.1 Catalase assay 30

Chapter Four

4.0 Result and discussion 32

4.1 Figure i fatty acid composition of extracted oil of  pentraclethra macrophylla

4.2 Figure ii malondialdehyde concentration of test and control animal 34

4.3 Figure iii catalase concentration of test and control animals 35

Chapter Five

5.0 Discussion 36

5.1 Recommendations 38

References 39

Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophylla Benth).

The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).

Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.

Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest areas of west and central Africa. It’s origin in Nigeria is believed to be around 1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al.,

1998).

―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family Microsoideae (Keay, 1989 and NFTA, 1995).

Ugba seeds are irregular and oval; they are flat, black and hard pods. It is composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).