Author(s)

Atamgba Agbor Asuk^1,2*, Abbas Kisambira², Muhammad Lubowa², Denis Ssenabulya²

¹Department of Medical Biochemistry, Cross River University of Technology, Okuku Campus, Calabar, Nigeria.
²Department of Food Science and Nutrition, Islamic University in Uganda, Mbale, Uganda.

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.

Traditional Diet, Atherosclerosis, Obesity, Proximate Composition, Nubians

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.