International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

The hypolipidemic effect of black eyed pea (Vigna unguiculata) is influenced by the extent of seed boiling


Ekpe O Aribo, Nsikak E Udokang, Ugochukwu A Nweke, Emelda O Chuba

This study investigated the effect of degree of boiling or cooking of the bean seed on lipid profile in Wistar rats. Eighteen Wistar rats weighing 82g-166g, were randomly assigned into 3 groups (1-3). Group 1 (control) was fed with normal rat feeds, group 2 was fed with moderately cooked/soft beans diet while group 3 was fed with highly boiledvery soft beans diet. Duration of feeding was 21 days after which animals were anesthetized and blood samples taken for determination of lipid profile. From the result, total triglyceride (TG) levels were significantly decreased in groups 2 and 3 (p<0.001 each) compared with control and also significantly decreased in group 3 compared with group 2 (p<0.001). Total cholesterol (TC) was significantly decreased in groups 2 and 3 (p<0.001 each) compared with control while it was significantly decreased in group 3 (p < 0.001) compared with group 2. There was significantly decreased HDL-c in groups 2 and 3 (p<0.001 each) compared with control and in group 3 (p<0.001) compared with group 2. LDL-c was significantly decreased in group 3 compared with control (p<0.001) and group 2 (p<0.001). VLDL-c was decreased in groups 2 and 3 compared with control (p<0.001 each) and decreased in group 3 compared with group 2 (p<0.001). The TGHDL-c ratios in groups 2 and 3 were significantly decreased (p<0.001 each) compared with control. Consumption of black eyed pea diets cause reduction in serum TG, TC, HDL-c, LDL-c and TGHDL-c ratio, effects which are more with consumption of highly boiled pea.
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