Effects of Different Fermentation Methods of Pigeon Pea (Cajanus Cajan) on the Haematological and Pathological Parameters of Wistar albino rats

Abstract

This research was on the effects of different fermentation methods of Pigeon pea on the haematological and pathological parameters of  Wistar albino rats. Pigeon pea (cajanus cajan) was subjected to different fermentation methods and treatments for 72 hours. The sample  was divided into six parts and the following treatments and fermentation method were employed; solid state, back slope, hot water, cold  water, 2% potassium bicarbonate treated sample, unfermented pigeon peas and commercial animal diet used as control. Haematological and pathological analyses were carried out on the wistar albino rats after 28 days feeding. The results of the haematological parameters  showed that there was significant difference (P<0.05) in the rats fed with fermented samples when compared to the rats fed with  commercial animal diet. The rats fed with commercial animal diet had the highest bilirubin (5.6mg) total protein (9.2%), packed cell  volume, white blood cell, red blood cell and hemoglobin concentration. Rats fed with back slope fermented pigeon pea had significant  values of packed cell volume, white blood cell, red blood cell and hemoglobin concentration. There was no significant difference (P‹0.05)  in the monocytes, eosinophile and basophile of rats fed with the different samples, however rats fed with unfermented pigeon pea had  the highest value of neutrophile and least value of lymphocytes. There was reduction in the alanine amino transferase and aspartate  amino transferase (ALT) in all the animals’ organs fed with fermented and commercial diets. The ALT and AST values of rats fed with back slope fermented pigeon pea were lower than values of rats fed with other diets. The rats fed with hot water fermented pigeon pea had  the highest values of ALT and AST. The results revealed that back slope fermentation was the best method of fermentation that enhanced  the quality of pigeon pea.