Abstract                 Volume:5  Issue-8  Year-2018          Original Research Articles

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Effect of Processed Cajanus cajan Seed on Some Serum Enzyme Levels in Albino Wistar Rats
U. Ukpanukpong1*, S. O. Bassey1, M. A. Adejoorin2, C. I. Eko1, W. A. Omang1, and E. D. Eyong1
1Department of Biochemistry, University of Calabar, Calabar-Nigeria
2 Department of Chemical Sciences, Biochemistry Unit, Joseph Ayo Babalola University,Ikeji-Arakeji, Nigeria 
*Corresponding author

The present study was undertaken to investigate the nutritional effect of processed Cajanus cajan on serum enzyme activities, creatinine and bilirubin level in albino Wistar rats. Sixty four (64) female albino Wistar rats were used in this and designated into 8 study groups. The study groups comprised of Cajanus cajan fed rat groups designated as control group A; raw group B; fermentation without decantation group C; boiled group D; roasted group E; fermentation with decantation group F; soaked group G. Feeding was observed for 28 days during which body weight indices of the Cajanus cajan fed albino Wistar rats were significantly increased (P<0.05) when compared to the control group. The phytochemical screening showed the presence of alkaloids, phenolics, saponin, phytate, oxalate and flavonoids. Evaluation of proximate nutrient composition which is an important nutritional index, to know the constituents present in any food carbohydrate, protein, fat, fibre, ash content and moisture content were among the proximate data obtained. Creatinine level, there was significant decrease in creatinine activity in group A, B and F at P<0.05 compared to control.  The bilirubin level in group A and B showed significant decrease P<0.05 compared to control. There was a significant decrease in AST and ALT in group A, B and F when compared to the control at (P<0.05), while groups C, D, G showed no increase significant at (P<0.05) compared to control. At (P<0.05) the ALP level in group A and B (boiled and cooked) showed a significant decrease at when compared to the control, while groups C, D, F showed an increase which was not significant at (P<0.05) compared to control. The GGT activity in group A and B (boiled and soaked) shows a significant decrease at (P<0.05) compared to the control, while groups C, D, F and G (fermentation with decantation, fermentation without decantation, roasted and soaked) showed an increase which was not significant at (P<0.05) compared to control, but in group E (raw) there was a significant increase at (P<0.05) compared to the control. The LDH activity in group A, B and F showed significant decrease compared to the control at (P<0.05).

Keywords: Electrolyte level,Proximate nutrient composition,Serum enzyme activities,Vitamins
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How to cite this article:

Ukpanukpong, R.U., Bassey, S. O., Adejoorin, M.A., Eko, C.I., Omang, W.A., Eyong, E.D., Eteng, M.U., 2018. Effect of processed Cajanus cajan seed on some serum enzyme levels in albino Wistar rats.Int.J.Curr.Res.Biosci.Plantbiol. 5(8): 15-23. doi: https://doi.org/10.20546/ijcrbp.2018.508.003