THE OXIDATIVE STRESS STATUS OF RATS FED ON OIL BEAN SEED MEAL
Table Of Contents
Chapter ONE
INTRODUCTION
- 1.1Introduction
- 1.2Background of Study
- 1.3Problem Statement
- 1.4Objective of Study
- 1.5Limitation of Study
- 1.6Scope of Study
- 1.7Significance of Study
- 1.8Structure of the Research
- 1.9Definition of Terms
Chapter TWO
LITERATURE REVIEW
- 2.1Overview of Oxidative Stress
- 2.2Oil Bean Seed Meal Composition
- 2.3Effects of Diet on Oxidative Stress
- 2.4Previous Studies on Oil Bean Seed Meal
- 2.5Oxidative Stress Biomarkers
- 2.6Antioxidants and Oxidative Stress
- 2.7Nutritional Value of Oil Bean Seed Meal
- 2.8Impact of Oxidative Stress on Health
- 2.9Mechanisms of Oxidative Stress
- 2.10Dietary Interventions for Oxidative Stress
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Design
- 3.2Sampling Methods
- 3.3Data Collection Techniques
- 3.4Variables and Measurements
- 3.5Data Analysis Methods
- 3.6Ethical Considerations
- 3.7Research Validity and Reliability
- 3.8Research Limitations
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Overview of Research Findings
- 4.2Effects of Oil Bean Seed Meal on Oxidative Stress
- 4.3Comparison with Control Diet
- 4.4Biomarkers of Oxidative Stress
- 4.5Antioxidant Levels in Rats
- 4.6Health Implications of Findings
- 4.7Statistical Analysis Results
- 4.8Discussion on Research Findings
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Findings
- 5.2Conclusion and Interpretation
- 5.3Implications for Future Research
- 5.4Recommendations for Practice
- 5.5Contribution to Knowledge
Thesis Abstract
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.
Thesis Overview
<p><br>1.0. INTRODUCTION<br>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).<br>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).<br>Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.<br>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).<br>―Ugba‖ Pentaclethra macrophylla Benth belongs to the Family Leguminosae and sub-family Microsoideae (Keay, 1989 and NFTA, 1995).<br>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<br></p>Blazingprojects Mobile App
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