Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats ()
ABSTRACT
The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated.
Thirty male albino rats weighing between 75 - 115 g assigned into five study groups designated A
to E (n = 6) were fed 20 g of prepared pellets and tap water given ad libitum. The animals were
served graded doses of Gurusa. Group A was served 100% rat chow pellets (made of maize bran);
groups B, C and D were given pellets of 75% rat chow and 25% Gurusa, 50% rat chow and 50%
Gurusa, 25% rat chow and 75% Gurusa respectively while group E was served 100% Gurusa. The
lipid profile showed a dose dependent effect of Gurusa administration as one moves down the
groups. Group D had a reverse action of group B and showed significant (P < 0.05) increase in TC, TG
and HDL compared to groups A and B but a significant (P < 0.05) decrease in LDL compared to group
B. Weight changes in group B produced a significant (P < 0.05) increase in MWI and GR compared to
the other groups. There was no significant (P ≥ 0.05) difference in MWI and GR of group D when
compared with group A. However group C showed significant (P < 0.05) increase in MWI and GR
when compared with group A. Gurusa consumption alters both lipid profile and body weight and its
combination with maize bran or other foods rich in dietary fibre, have potential to serve therapeutic
purposes in the prevention of atherosclerosis and obesity depending on the intended objective.
Share and Cite:
Asuk, A. , Kisambira, A. , Lubowa, M. and Ssenabulya, D. (2016) Evaluation of the Effect of
Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats.
Food and Nutrition Sciences,
7, 284-293. doi:
10.4236/fns.2016.74030.