CHAPTER ONE

THE OXIDATIVE STRESS STATUS OF RATS FED ON OIL BEAN

SEED MEAL

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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).

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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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