Effect of â€œNDUDUAGWORAGWOâ€, a Traditional Food of Akokwa People in Ideato L.G. A of Imo State, Nigeria on Haematology, Hepatic and Renal Function
Keywords:Haematology, hepatic function, Ndudu, Nduduagworagwo, renal function
Effect of â€œNduduagworagwoâ€, traditional food made from boiled, â€œNduduâ€ seed (VignaÂ unguiculataÂ subsp.Â sesquipedalis), and other condiments, common among Akokwa people in Imo State on haematology, hepatic and renal function was investigated. Forty male albino rats weighing between 80-110g were allocated to five groups of eight rats each. One group served as the control and was placed on normal rat feed while the test groups were placed on compounded feed of â€œNduduagworagwoâ€ and normal rat feed using different proportions. The treatment of experimental rats was in accordance to the National Institute of Health guidelines for the care and use of laboratory animals. Result obtained for haematology showed a significant increase (p<0.05) in Hb, PCV, WBC (total) and lymphocytes against those of the control. Hepatic function parameters such as ALT, ALP, AST, total and conjugated bilirubin were insignificantly affected (p>0.05) against those of the control. Renal function result revealed that urea was significantly (p<0.05) affected in test rats when compared to those of the control. The increased Hb in test rats could be that the studied food supports Hb production while that of urea could be linked to increased protein level in the food. The study has shown the effect of â€œNduduagworagwoâ€ on haematology, hepatic and renal function.
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