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 Oil Bean Seed Meal Consumption
- 2.4Oxidative Stress Biomarkers
- 2.5Previous Studies on Oxidative Stress in Rats
- 2.6Antioxidant Properties of Oil Bean Seed Meal
- 2.7Comparative Studies on Different Rat Feeding Regimens
- 2.8Impact of Diet on Oxidative Stress Status
- 2.9Role of Nutritional Supplements in Reducing Oxidative Stress
- 2.10Summary of Literature Review
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Design and Methodology
- 3.2Sampling Techniques
- 3.3Data Collection Methods
- 3.4Variables and Measurement
- 3.5Data Analysis Procedures
- 3.6Ethical Considerations
- 3.7Validity and Reliability
- 3.8Research Limitations
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Presentation of Research Findings
- 4.2Analysis of Oxidative Stress Levels in Rats
- 4.3Comparison of Control and Experimental Groups
- 4.4Impact of Oil Bean Seed Meal on Rat Health
- 4.5Correlation Analysis of Dietary Components
- 4.6Discussion on Antioxidant Properties
- 4.7Interpretation of Data
- 4.8Implications of Findings
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Research Results
- 5.2Conclusions Drawn from the Study
- 5.3Contribution to Existing Knowledge
- 5.4Practical Recommendations
- 5.5Areas for Future Research
Project Abstract
This study was on oxidative stress status of rat fed with Pentaclethra 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% inclusions) 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.Project Overview
1.0. INTRODUCTIONUgba 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 household 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 subfamily Mimosoideae (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).Blazingprojects Mobile App
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