Biochemical effects of some preservatives on Glycine max in adult male albino rats
Department of Biochemistry and Molecular Biology, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria.
Research Article
International Journal of Science and Technology Research Archive, 2023, 04(01), 284–292.
Article DOI: 10.53771/ijstra.2023.4.1.0042
Publication history:
Received on 19 January 2023; revised on 04 March 2023; accepted on 07 March 2023
Abstract:
The food insecurity problem in Nigeria is largely due to the inability to preserve food surpluses after harvest. Post-harvest loss of grains account for between 5-25% forcing farmers’ use of some pesticides. This study examines the Biochemical effects of some preservatives on Glycine max in adult male albino rats. Glycine max (soya beans) sample was collected from Keffi Area of Nasarawa state, divided into five groups and preserved with Aluminum Phosphide, Dichlorvos (sniper), Wood-ash and Pepper while the fifth group was kept without preservative. A total of 36 adult male albino rats were obtained from the animal house of the Federal University of Agriculture, Makurdi, and acclimatized for two weeks. They were separated into the group of six (6) each and fed with a dietary intervention for 8 weeks. Group 1 (normal control) was animals administered Feed+ Water, max without preservative, Group 2 animals administered Feed+Water+Feed+Glycine max preserved with Aluminium Phosphide, Group 3 animals administered Feed+Water+Glycine max preserved with Sniper, Group 4 animals administered Feed+ Water+ Glycine max preserved with Pepper, Group 5 animals administered Feed+ Water+ Glycine max preserved with Wood-ash and Group 6 animals administered Feed+ Water+ Glycine max. The liver, kidney functions, lipid profiles and presence of C-reactive proteins were evaluated according to standard methods. The results showed statistically significance at p ≤ 0.05 with group fed Glycine max with preservative having the highest (145.383±3.300b) serum sodium concentration. There were elevated urea, creatinine, AST, ALT, and C-reactive protein concentration amongst the test groups for most of the preservatives. The study concludes that common preservatives used in the preservation of Glycine max have significant effects on serum biochemical parameters. Hence, study recommends further research to determine residual content of preservatives after grains preservation.
Keywords:
Aluminium phosphide; Dichlorvos, pepper; Wood-ash; Glycine ma
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