Thesis Abstract

Abstract
Oil bean seed (Pentaclethra macrophylla Benth) is a leguminous plant commonly consumed in some African countries. This study aimed to investigate the oxidative stress status of rats fed on oil bean seed. Twenty-four rats were divided into four groups control group (fed normal diet) and three experimental groups fed diets containing 5%, 10%, and 15% oil bean seed, respectively, for 4 weeks. At the end of the feeding period, blood samples were collected for the assessment of oxidative stress parameters. Results showed a significant increase in malondialdehyde (MDA) levels in the 10% and 15% oil bean seed-fed groups compared to the control group, indicating lipid peroxidation. Conversely, total antioxidant capacity (TAC) was significantly decreased in the experimental groups fed oil bean seed, suggesting a reduction in the antioxidant defense system. Superoxide dismutase (SOD) activity was significantly reduced in the groups fed 10% and 15% oil bean seed, indicating decreased antioxidant enzyme activity. Histopathological examination of liver tissues revealed mild to moderate changes in the experimental groups, including hepatocyte degeneration and inflammatory cell infiltration. These findings suggest that consumption of oil bean seed may induce oxidative stress in rats, leading to lipid peroxidation and compromised antioxidant defense mechanisms. In conclusion, the results of this study demonstrate that feeding rats diets containing oil bean seed at higher concentrations (10% and 15%) can lead to oxidative stress and damage to liver tissues. Further studies are needed to elucidate the specific mechanisms underlying the oxidative stress induced by oil bean seed consumption and to determine the potential health implications for humans. These findings highlight the importance of assessing the safety and potential risks associated with the consumption of oil bean seed in both animal and human diets.

Thesis Overview

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1.0. INTRODUCTION
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).

1.1 AIM AND OBJECTIVES
(i) To determine the concentration of Malondialdehyde (MDA, which indicates the peroxidation status) and
(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats fed graded doses of African oil bean seed meal