TITLE:
Evaluation of the Effect of Gurusa, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats
AUTHORS:
Atamgba Agbor Asuk, Abbas Kisambira, Muhammad Lubowa, Denis Ssenabulya
KEYWORDS:
Traditional Diet, Atherosclerosis, Obesity, Proximate Composition, Nubians
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.4,
April
27,
2016
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