ABSTRACT
Aim: This study is mainly aimed at investigating the study the toxic effects of raw and cooked Tetracarpidium conophorum nut taken as snacks in Nigeria. Study Design: Both biochemical and histopathological effects the raw (RTC) and cooked (CTC) Tetracarpidium conophorum of different diet formulation were carried out following 30 days period of oral feeding. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Results: Result showed that the aspartate amino transferase activity of group E and F (100% RTC and 50% RTC+50%CTC) respectively were significantly higher (P<0.05) than that of the control group (Group A). Alanine amino transferase activity of group B, E and F (50% feed + 50% CTC, 100% RTC and 50% CTC + 50% RTC respectively) were significantly higher (p<0.05) than that of the group A (normal group). The ALP levels of group D (100% CTC) recorded a significant increase (p<0.05) when compared with that of the control. The urea concentration of group F was significantly higher (p<0.05) than that of the control group while there was no significant difference (p>0.05) between the creatinine concentration of that of test groups and the control. Histopathological results showed mild to severe changes in the liver of all the test groups. However, no such changes were observed in the kidney of the test groups. Conclusion: The results seem to suggest evidence of toxicity especially for RTC, indicating that cooking of the nut might have reduced the level of toxicity.
ABSTRACT
Aims: To determine the effect of cooking on proximate, phytochemical constituents and their changes in hematological parameters. Study Design: Determination of proximate and quantitative phytochemical constituents of the cooked and raw T. conophorum (CTC and RTC respectively) nut and the effect of the nut on the hematological indices on male albino rats fed with the cooked and raw diet formulations of the nut for 30 days period. Methodology: Rats were divided into six groups of five rats each. Each feed and walnut was weighed and mixed in the ratio of 1:1 before administration. Group A: Normal animal feed, Group B: Mixture of animal feed and cooked nut (ratio of 1:1). Group C: Mixture of animal feed and the raw nut (ratio of 1:1), Group D: 100% of the cooked nut, Group E: 100% of the raw nut while Group F: Mixture of raw nut and cooked (ratio of 1:1). Result: The result showed that crude protein, carbohydrate and crude fibre contents of RTC were significantly higher (P<0.05) than the CTC. While the percentage moisture, fat and ash content of the CTC were significantly higher than the RTC. The quantitative phytochemical analysis revealed that there was no significant difference (P>0.05) between the alkaloid and flavonoid contents of RTC and CTC. Tannin, saponin, glycosides, hydrogen cyanide and steroid contents of RTC were significantly higher (P<0.05) than the CTC while terpenoid content of the CTC was significantly higher (P<0.05) than of the the RTC. The hemoglobin values showed no significant difference between the test groups and control group. The neutrophil values of group E and F were significantly higher (P<0.05) when compared with the control group. Rats in group E had a significant decrease (P<0.05) in lymphocyte value as against the control. Total WBC levels in group B, C and F recorded a significant decrease (P<0.05) when compared with the control. Conclusion: The study suggests that processing cooking affects some nutrient constituents and some hematological parameters.