Nutritional Effect of Boiled and Baked Soybean Dockounou on the Wistar Rats Health Conditions

Abstract

This study was to assess the physiological impact of boiled and baked soybean Dockounou on Wistar rats wealthy after feed them with these diets. For this, 15 strains Wistar rats aged 50 ± 3 days and with average weight between 55 and 60 g were fed with different diets. Biochemical parameters of their serum and weight of organs (liver and kidney) were performed at the end of experiment. The glycemia content registered in serum was 0.74 ± 0.13g/L and 0.74 ± 0.11g/L for boiled and baked soybean Dockounou, respectively. That of cholesterol was 0.91 ±0.16g/L and 0.86 ±0.15g/L and HDL was 0.65 ± 0.069g/L and 0.62 ± 0.05g/L for the same diets respectively. Any pathological, dysfunction and physiological abnormalities were not identified as far as concern rat's serum and organs. Thereby, any significant difference at 5% level was registered between the control diet results and those of soybean Dockounou. Thus, the consumption of boiled and baked Dockounou is benefit for Wistar rats' health and also these feed can be advised as a good diet for their use in laboratory.

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“…The evaluation of biochemical blood parameters is an important step in human nutrition to remove any ambiguity about the dangers relating to consumption of food (Adeyemi, Odutola, Olugbenga, Funmilayo, & Sunday, 2015). In fact, these parameters are substances synthesized by the body whose excess or deficit in production is indicative of its dysfunction (Kouadio, Kra, & Niamke, 2017). Moreover, postprandial hyperglycemia and hyperlipidemia are nowadays recognized as risk factors for cardio-metabolic diseases (O'Keefe & Bell, 2007) and the reduction of these postprandial excursions is notably proposed to reduce the risk of developing such pathologies.…”