Effects of Four Local Species of Beans Consumed in South-eastern Nigeria on Selected Biochemical Indices of Wistar Albino Rats
Jonathan C. Ifemeje, Chukwuebuka Egbuna, Chukwuemelie Zedech Uche, Michael Chinedu Olisah, Nebechi Jane Ezeofor, Chukwudi Jude Chikwendu, Udo Orukwowu, Kingsley C. Patrick-Iwuanyanwu, Andrew C. Nwaka, Habibu Tijjani, Lukong C. Banboye, Celestine Nnagbogu, Muhammad Akram, Johra Khan, Kaliyaperumal Saravanan
Jonathan C. Ifemeje; Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Chukwuebuka Egbuna; Nutritional Biochemistry/Toxicology Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt, Rivers State, Nigeria.
Chukwuemelie Zedech; UcheDepartment of Medical Biochemistry and Molecular Biology, Faculty of Basic Medical Sciences, University of Nigeria, Enugu Campus, Nigeria.
Michael Chinedu Olisah; Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Nebechi Jane Ezeofor; Department of Food Technology, School of Applied Science and Technology, Federal Polytechnic, Oko, Anambra State.
Chukwudi Jude Chikwendu; Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Udo Orukwowu; Department of Nursing, Rivers State University, Nkpolu-Oroworukwo, Port Harcourt, Rivers State, Nigeria.
Kingsley C. Patrick-Iwuanyanwu; Department of Biochemistry, Faculty of Science, University of Port Harcourt, Choba, Nigeria.
Andrew C. NwakaDepartment of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Habibu Tijjani; Natural Product Research Laboratory, Department of Biochemistry, Bauchi State University, Gadau.
Lukong C. BanboyeDepartment of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Celestine Nnagbogu; Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State- 431124, Nigeria.
Muhammad Akram; Department of Eastern Medicine and Surgery, Directorate of Medical Sciences, Government College University, Faisalabad, Pakistan.
Johra Khan; Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Majmaah University, Al Majmaah, Saudi Arabia.
Kaliyaperumal Saravanan; PG and Research Department of Zoology, Nehru Memorial College (Autonomous), Puthanampatti - 621 007 Affiliated to Bharathidasan University, Tiruchirappalli, Tamil Nadu, India.
DOI: https://doi.org/10.54117/iijbs.v1i1.1
Keywords: Phaseolus vulgaris, Cajanus Cajan, Red kidney bean, Liver marker enzymes, Kidney function, Black turtle bean
Abstract
The chemical composition and the effects of four local species of beans on the liver and kidney function of Wistar albino rats were examined. The four beans species are Cajanus Cajan, Vigna unguiculata subsp. sesquipedalis, Phaseolus vulgaris L ‘Red kidney’, and Phaseolus vulgaris 'Black turtle’. The results obtained for the proximate composition analysis revealed that the protein content of the bean species was higher in P. vulgaris L ‘Red kidney’ (18.54±0.01a %), and P. vulgaris 'Black turtle’ (18.36±0.01a %) with no significant difference at P< 0.05. The phytochemical composition analysis revealed that the beans contain various phytochemicals including some anti-nutritional factors. The mineral composition analysis shows that V. u. subsp. Sesquipedalis had a higher level of minerals (4.80±4.43a mg/100g) followed by C. cajan (3.24±2.64b mg/100g). The experimental design comprises of 30 male Wistar albino rats distributed into 5 groups of 6 rats each. Each group except the control received 50g of normal rat feed + 100g of beans body weight. The effects of the beans species on the biochemical parameters suggest no adverse effects when compared to the control. Despite that, these beans contain high nutritional components that are of nutritional interest as as well as some anti-nutritional factors.