Journal Article

Effect of Locally Prepared Tofu (Curdled Soymilk) on Hematological Status and Serum Antioxidant Enzyme Activity in Albino Rats

Abstract

Effect of locally prepared Tofu (Curdled soymilk) on Hematological status and Serum antioxidant enzymes activity in Albino rats were evaluated. Tofus were prepared using locally sourced coagulants (lemon extract, alum, steep water, and lemon peel extract). Wister albino rats were used as experimental animal. Total feed consumption and weight gain of the rats were measured. The analysis of packed cell volume (PVC), red blood cells (RBC), hemoglobin (Hb), mean corpuscular volume (MCV), white blood cells (WBC), serum malondialdehyde (MDA), and antioxidant enzymes; Superoxide dismutase (SOD), Catalase (CAT) and Glutathione S-transferase (GST) activities were determined. The result reveals that the total feed consumption and weight gain of rats fed with tofu prepared from alum, lemon extract, and lemon peel extract were not different significantly (p>0.05), compared to rats fed with commercial diet (CD). Hematological parameters of rats fed with various coagulated tofu were significantly (p<0.05) higher compared to the rats fed with commercial diet. Significant (p>0.05) decrease in the levels of MDA of all rats fed with different coagulated tofu were observed compared to rats fed with CD. Similarly, the rats fed with various coagulated tofu had significant higher (p<0.05) serum antioxidant enzyme activities compared to those fed with CD. The results conclude that all tofu curdled with various coagulants could be used in the management of hemolytic anemia, oxidative stress and membrane peroxidation.

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