Biochemical Changes Associated with Consumption (by Rats) of “Garri” Processed by Traditional and Instant Mechanical Methods

Aim: This study aimed to investigate the biochemical changes in rats, associated with the consumption of “garri” (roasted (fried) fermented cassava flour) processed by traditional and instant mechanical methods.

Methods: Cassava samples obtained from the International Institute of Tropical Agriculture (IITA), Ibadan 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 weights between 100 and 120 g. They were acclimatized for 7 days during which they were fed ad libitum with standard feed and drinking water. They were randomly divided into 3 groups of 5 rats each. Rats in group A were fed with pure standard rat chow. Rats in group B were fed with garri processed by instant mechanical method (fermented ≤ 24 hours before roasting) while those in group C were fed with garri processed by the traditional method (fermented ≥ 72 hours before roasting). After 28 days of feeding, the animals were fasted overnight and anaesthetized using diethyl ether. Blood samples were collected by cardiac puncture. Hepatic and renal indices were determined using standard methods.

Results: Mild perturbations were observed in the liver and renal biochemical parameters when animals fed with garri processed by the traditional method were compared with that fed garri processed by instant mechanical method and control diet. These perturbations were more severe in animals fed with garri processed by instant mechanical method.

Conclusion: In this study, both garri samples did not cause hepatic nor renal damage but mild perturbation of biochemical parameters were observed. These perturbations were more severe in animals fed with garri processed by instant mechanical method. This could be attributed to the high cyanide content in it.