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The oxidative stress status of rats fed on oil bean seed meal

 

Table Of Contents


Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Literature Review
2.2 Historical Perspectives
2.3 Theoretical Framework
2.4 Empirical Studies
2.5 Conceptual Framework
2.6 Current Trends in the Field
2.7 Critical Analysis of Literature
2.8 Identified Research Gaps
2.9 Summary of Literature Review
2.10 Theoretical Foundation

Chapter THREE

3.1 Research Methodology Overview
3.2 Research Design
3.3 Data Collection Methods
3.4 Sampling Techniques
3.5 Data Analysis Procedures
3.6 Ethical Considerations
3.7 Research Limitations
3.8 Validity and Reliability

Chapter FOUR

4.1 Overview of Findings
4.2 Presentation of Data
4.3 Data Analysis and Interpretation
4.4 Comparison of Results with Literature
4.5 Discussion of Key Findings
4.6 Implications of Findings
4.7 Recommendations for Future Research
4.8 Conclusion of Findings

Chapter FIVE

5.1 Summary of Research
5.2 Conclusions Drawn
5.3 Contributions to the Field
5.4 Implications for Practice
5.5 Recommendations for Further Studies

Project 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.

Project Overview

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



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