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Volume 2, Issue 5, September 2013, Page: 237-242
Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice
Véronique Josette Essa’a, Centre for Food and Nutrition Research, IMPM, Yaoundé, Cameroon
Gabriel Nama Medoua, Centre for Food and Nutrition Research, IMPM, Yaoundé, Cameroon
Received: Jun. 9, 2013;       Published: Aug. 30, 2013
DOI: 10.11648/j.ijnfs.20130205.14      View  3643      Downloads  223
Cassia occidentalis seeds are commonly used in West of Africa to prepare a beverage which serves as a substitute for coffee, however these seeds are known to be toxic. A 20-day subchronic oral toxicity of C. occidentalis seeds and beverage was evaluated in male and female albino mice. Raw or roasted seeds of C. occidentalis were administered in the diet of one group of mice at dose levels of 0 and 100g/kg/day for 20 days, while 1ml of water or of beverage prepared from raw or roasted seeds was administered two-time daily to another group. The addition of raw seeds to the diet had significant (p ≤ 0.05) effects with clinical signs attributable to the test compound including weight body loss, increase of liver enzymes (GOT and GPT) activity and serum ammonia level, decrease of serum protein level and increase of Hepato-somatic-index. Addition of roasted seeds in the diet or administration of beverages prepared from the seeds had no clinical signs attributable to the test compound. These findings indicate that roasting and extraction, the two key operations in the process of C. occidentalis beverage, eliminate the toxicity of the seeds. It is suggested that roasting destroys the toxin and water which is used as solvent during the infusion is inefficient to extract the toxin from the grounded seeds.
Cassia occidentalis, Beverage, Roasting, Toxicity
To cite this article
Véronique Josette Essa’a, Gabriel Nama Medoua, Subchronic Toxicity of the Beverage Made from Cassia Occidentalis Seeds in Mice, International Journal of Nutrition and Food Sciences. Vol. 2, No. 5, 2013, pp. 237-242. doi: 10.11648/j.ijnfs.20130205.14
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