The oxidative stress status of rats fed on oil bean seed meal

Thesis Overview

<p> </p><p>1.0. INTRODUCTION<br>Ugba also called ukpaka is a popular food delicacy in Nigeria especially among<br>Igbo ethnic group. It is rich in protein and is obtained by a solid state fermentation<br>of the seed of African oil bean tree (Pentaclethra macrophylla Benth).<br>The natural fermentation of the seed which at present is still done at the house-hold<br>level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).<br>Its production, like many African fermented foods depends, entirely on mixed<br>fermentation by microorganism from diverse source.<br>Pentaclethra macrophylla Benth is a large woody plant abundant in the rain forest<br>areas of west and central Africa. It’s origin in Nigeria is believed to be around<br>1937 (Ladipo, 1984); where it is found in the South Nigeria, (Mbajunwa et al.,<br>1998).<br>―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and<br>sub-family Microsoideae (Keay, 1989 and NFTA, 1995).<br>Ugba seeds are irregular and oval; they are flat, black and hard pods. It is<br>composed of oil, protein and small amounts of carbohydrate (Obeta, 1982).<br>1.1 AIM AND OBJECTIVES<br>(i) To determine the concentration of Malondialdehyde (MDA, which indicates<br>the peroxidation status) and<br>(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats<br>fed graded doses of African oil bean seed meal</p><div><div></div></div><br> <br><p></p>