Study on Processing Method Influences the Effect of Cassava (Manihot esculenta) Consumption on Blood Lipid Profile in Rats

Cassava is consumed in many tropical countries and is fast becoming the major raw material of many
diets, especially in the bakery, brewery and pharmaceutical industries. In a study to determine the
effects of various formulations of Cassava feeds on blood lipid profile in rats. Forty adult Wistar rats
weighing between 120 and 150 g were divided into 4 groups of 10 rats each. The rats were
acclimatized for one week; fed with different formulations of Cassava feeds adlibitum, after which the
rats were allotted into groups. Group 1 was fed on Garri; group 2 on Cassava flour; group 3 on
Tapioca, and the control group (group 4) on normal chow. After 4 weeks, each animal was
anaesthetized by exposure to chloroform vapour and blood samples collected by cardiac puncture.
Group 1 diet (Garri) significantly increased HDL-cholesterol (HDL-C) concentration and significantly
decreased LDL-cholesterol (LDL-C) concentration (p<0.05) compared with the control group. In Group
2 (Cassava flour), there was significant increase in the concentration of HDL-C (p<0.05). Group 3
(Tapioca) had a significant increase in TC, TG, LDL-C concentrations (p<0.05), but an insignificant
increase in HDL-C concentration (p<0.05) when compared with the control. In conclusion, our findings
suggest that Garri and Cassava flour but not Tapioca enhanced HDL-C in the blood, with Garri
proving to be the better of the two.