Effect of Consumption of Garri Processed by Traditional and Instant Mechanical Methods on Lipid Profile of Wistar Rats

Aim: This study focuses on the effect of consumption of garri processed by traditional and instant mechanical methods on the lipid profile of Wistar rats.

Methods: Cassava samples were obtained from the International Institute of Tropical Agriculture (IITA), Ibadan and were processed using traditional and instant mechanical methods. Fifteen adult male Wistar rats were purchased from the Animal Holding Unit of the Department of Physiology, University of Ibadan, Nigeria with body weight between 100 and 120 g. They were acclimatized for seven (7) days during which they were fed ad libitum with standard feed and drinking water. They were randomly divided into three groups of five rats each. The rats in group A were then fed with pure standard feed, those in group B were fed with garri processed by instant mechanical method while those in group C were fed with garri processed by traditional method. After twenty-eight days of feeding, the animals were fasted overnight and anaesthetized using diethyl ether. Blood samples were collected by cardiac puncture. Lipid profile was determined using standard methods.

Results: Garri samples significantly decreased weight gained by animals when compared with those in the control group. Lipid profile was also unhinged by both garri samples.

Conclusion: This study showed that garri processed by traditional method as well as those processed by instant mechanical method perturbed lipid profile of animals after 28 days of feeding. These perturbations were more severe in animals fed with garri processed by instant mechanical method, which was attributed to its anti-nutritional composition. Processors of garri should be enlightened on the dangers of garri high in cyanide to human health and should be encouraged to avoid short-cut practices in the production of garri. Garri should be allowed to ferment for at least 72 hours before roasting.