The Effects of Heat Treated Lima Beans (Phaseolus lunatus) on Plasma Lipids in Hypercholesterolemic Rats
DOI:
https://doi.org/10.3923/pjn.2008.636.639Keywords:
Health benefit, hypercholesterolemia, lima beans (Phaseolus lunatus), saponins, thermal processingAbstract
The effects of legume consumption on a dietary induced model of hypercholesterol in rats have been determined. Grower`s mash from Bendel Feed and Flour Mill (BFFM) Ewu, Nigeria, was fed to two groups of rats: the test and control groups for 30 days. To induce hypercholesterolemia in the test group, 25% Coconut oil and 1% cholesterol was included in the diet of the test group. The hypercholesterolemic rats were divided into two subgroups. The first group was fed only with heat treated Lima beans and the second group with the grower`s mash mixed with 0.1% Saponin. This was done for another 30 days. Biochemical analysis was carried out on blood samples of the rats. The results show that there was a significant (p<0.05) reduction in the amount of serum lipids in rats fed the lima beans Legume Diet (LD) and Saponin Diet (SD) when compared to the control (CD) and Hypercholestrolemic Diet (HD). The consumption of lima beans could be recommended to also lower cholesterol and promote cardiovascular health due to the presence of saponin in the legume.
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Copyright (c) 2008 Asian Network for Scientific Information
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