TITLE:
Comparative Analysis on the Haematological Parameters and Antioxidant Levels of Parboiled and Un-Parboiled Dichlorvos (DDVP)-Treated Beans
AUTHORS:
Nwuke Chinedu, Nwauzobilom Darlington
KEYWORDS:
Dichlorvos, Vigna unguiculata, Reactive Oxygen Species, Antioxidant Enzymes
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.7 No.11,
November
7,
2019
ABSTRACT: This study comparatively evaluates the haematological and antioxidant effects of differently prepared (parboiled and un-parboiled) beans treated with sniper (i.e. a dichlorvos insecticide) and fed to wistar albino rats. Thirty (30) male wistar albino rats of known body weight were assigned into six (6) groups of 5 each. The groups received: 70 g and 30 g of un-parboiled beans (groups 1 & 2), 70 g and 30 g (groups 3 & 4) of parboiled beans compounded in the pellets as feed stock, beans only and standard feed for a period of 30 days. The rats were euthanized, and blood samples were collected after the termination of the study. Dichlorvos significantly decreased (P