Processing method influences the effect of Cassava (Manihot esculenta) consumption on blood lipid profile in rats
Abstract
Cassava is consumed in many tropical countries and is fast becoming the major raw material of many
diets, especially in the bakery, brewery and pharmaceutical industries. This study was aimed at determining the
effects of various formulations of Cassava feeds on blood lipid profile in rats. Forty adult Wistar rats weighing
between 120 and 150 g were divided into 4 groups of 10 rats each. The rats were acclimatized for one week; fed with
different formulations of Cassava feeds ad libitum, after which the rats were allotted into groups. Group 1 was fed
on Garri; group 2 on Cassava flour; group 3 on Tapioca, and the control group (group 4) on normal chow. After 4
weeks, each animal was anaesthetized by exposure to chloroform vapour and blood samples collected by cardiac
puncture. Group 1 diet (Garri) significantly increased HDL-cholesterol (HDL-C) concentration and significantly
decreased LDL-cholesterol (LDL-C) concentration (p<0.05) compared with the control group. In Group 2 (Cassava
flour), there was significant increase in the concentration of HDL-C (p<0.05). Group 3 (Tapioca) had a significant
increase in TC, TG, LDL-C concentrations (p<0.05), but an insignificant increase in HDL-C concentration (p<0.05)
when compared with the control. In conclusion, our findings suggest that Garri and Cassava flour but not Tapioca
enhanced HDL-C in the blood, with Garri proving to be the better of the two.
diets, especially in the bakery, brewery and pharmaceutical industries. This study was aimed at determining the
effects of various formulations of Cassava feeds on blood lipid profile in rats. Forty adult Wistar rats weighing
between 120 and 150 g were divided into 4 groups of 10 rats each. The rats were acclimatized for one week; fed with
different formulations of Cassava feeds ad libitum, after which the rats were allotted into groups. Group 1 was fed
on Garri; group 2 on Cassava flour; group 3 on Tapioca, and the control group (group 4) on normal chow. After 4
weeks, each animal was anaesthetized by exposure to chloroform vapour and blood samples collected by cardiac
puncture. Group 1 diet (Garri) significantly increased HDL-cholesterol (HDL-C) concentration and significantly
decreased LDL-cholesterol (LDL-C) concentration (p<0.05) compared with the control group. In Group 2 (Cassava
flour), there was significant increase in the concentration of HDL-C (p<0.05). Group 3 (Tapioca) had a significant
increase in TC, TG, LDL-C concentrations (p<0.05), but an insignificant increase in HDL-C concentration (p<0.05)
when compared with the control. In conclusion, our findings suggest that Garri and Cassava flour but not Tapioca
enhanced HDL-C in the blood, with Garri proving to be the better of the two.
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