THE OXIDATIVE STRESS STATUS OF RATS FED ON OIL BEAN SEED

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<p> Post Views: 67<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). 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><br><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><br>1.1 AIM AND OBJECTIVES<br>(i) To determine the concentration of Malondialdehyde (MDA, which indicates the peroxidation status) and<br>(ii) The activity of Catalase (a marker of antioxidant status) in the serum of rats fed graded doses of African oil bean seed meal<br><br><br></p>