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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 6  |  Page No.: 472 - 482

Biochemical Studies of Iron Fortified Gari Fed to Phenyl Hydrazine-induced Anaemic Rats

O.A.T. Ebuehi and K.C. Mbara    

Abstract: The blood chemistry, hematological and oxidative stress parameters of anaemic rats fed iron-fortified gari was investigated. Yellow gari, popular Nigerian fermented cassava gruel, was fortified with Ferrazone® (NaFeEDTA). Twenty albino rats were divided into Groups 1, 2, 3 and 4. Groups 1 and 2 were made anaemic by phenylhydrazine administration and fed with or without fortified gari, respectively for 30 days, while groups 3 and 4 were non-anaemic and fed with or without fortified gari respectively for 30 days. Groups 2 and 4 were used as the controls for the anaemic and non-anaemic rats, respectively. The blood chemistry, hematology, antioxidant enzyme activities and brain mineral composition were analysed. Histological examination of the brain, liver and heart of rats were assayed. There was no significant change in plasma levels of creatinine, triglyceride, glucose and brain levels of reduced glutathione and malonyldialdehyde of rats fed with or without iron-fortified gari. The hemoglobin and haematocrit levels were significantly increased after consumption of iron-fortified gari. The aspartate aminotransferase, alkaline phosphatase activities and bilirubin level of rats fed with iron fortified gari were significantly decreased, while alanine aminotransferase activity increased significantly. There was a significant decrease in the superoxide dismutase and catalase activities between the iron-fortified fed rats and the controls. There were no significant differences in the cellular architecture of the brain liver and heart of anaemic rats fed iron fortified gari. It could be suggested that iron fortification of gari using Ferrazone® NaFeEDTA contributed to protect and preserve the integrity of the brain, liver and heart, blood chemistry and antioxidant enzymes.

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