Biochemical Effects of Dietary Consumption of Raw and Fermented Seeds of African oil Bean (Pentaclethra macrophylla Benth) in Rats

Aim: Studies have reported the microbial role, biochemical changes and nutritional quality of fermented African oil bean seed, known as Ugba in the eastern Nigeria; however, assessment of possible health impact of this food is lacking in scientific literature. The study investigated the biochemical effects of raw and fermented seed of African oil bean incorporated in diet of albino rats on plasma lipids and liver function indices.

Methods: Rats were divided into control and experimental groups and fed with diet containing casein, raw seeds or fermented seeds of African oil beans for 21 consecutive days. Plasma obtained after the experimental period were used to analyze for total cholesterol, triglyceride, HDL-C, LDL-C, total protein, albumin, conjugated and total bilirubin and liver enzymes.

Results: Fermented seed diet significantly reduced lipoprotein lipids, liver function proteins, aminotransferases, ALP, and bilirubin (p<0.05), while raw seed-incorporated diet significantly increased the parameters but not significantly for liver enzymes and conjugated bilirubin (p>0.05), as compared to control.

Conclusion: Our data suggest beneficial biochemical effects of fermented seeds of African oil beans, as demonstrated by reduced lipoprotein cholesterol, triglyceride and improved hepatic status.