Effect of Food Intake on Weight Gain, Liver Weight and Composition in Rats Fed Dehulled African Yam Bean and Bambara Groundnut Supplemented with Sorghum or Crayfish

Abstract

Forty-eight adult Wistar albino male rats (75-128g) of age 8 weeks were used to study the effect of dehulled African yam bean (DYB) and dehulled soaked bambara groundnut combined with sorghum or crayfish on food intake, weight gain, liver weight and composition of rats fed for 10 days. Three out of the ten days were for adjustment and the rest for the balance period. Eight diets were formulated and fed to the rats. The mixed protein diets provided 10% protein daily for the entire study period. Casein (CA) served as a reference protein. Rats fed dehulled bambara groundnut brown (DBGB) and sorghum soaked for 18 hours (S₁₈) had the least food intake, weight gain, liver weight and liver nitrogen (N). Dehulled African yam bean (DYB) supplemented with sorghum soaked for 18 hours (S₁₈) had the highest liver lipids which was significantly higher (P < 0.05) than those of the other test groups and control (Casein). DYB:S₁₈ also has the least liver moisture which was significantly lower (P < 0.05) than those of the other test groups and casein. Addition of crayfish (CR) to soaked brown bambara groundnut (SBGB) and sorghum soaked for 24 hours (S₂₄) produced significant increase (P < 0.05) in liver N (183.7g) but a significant decrease in liver lipids (3.2g). As judged by liver nutriture, SBGB:S₂₄: CR appears to be a better supplement than the test groups and control. This result suggested that different cultivars, varietal difference and treatment affected food intake, weight gain, liver weight and composition of rats fed dehulled African yam bean (DYB) and bambara groundnut supplemented with sorghum and/or crayfish.