In Vivo Assessment of the Nutritional and Subchronic Toxicity of Tacca leontopetaloides (L.) Tubers
Résumé
Tacca leontopetaloides tubers are largely used as food in sahelian arid zone during the periods of cereal shortages. The tubers are traditionally subject to post harvest treatments in order to eliminate the bitterness and toxicity. The present study evaluated the subchronic toxicity of processed and unprocessed tacca in rat models (Rattus norvegicus L.) one month old. Rats were fed for 7x7 days on aperitif (1.5 g) in the morning and standard food (no restriction) in the evening. The basic composition of aperitifs was 20% fish and 80% cassava. In the experimental design, the groups were formed by substitution of cassava with processed (100%) and unprocessed tacca (100%, 66% and 33%). The change in body weight and plasmatic biochemical parameters of rats groups were determined every week. The results revealed that while the consumption of processed tacca was 100%, the aperitif intake increasingly diminished as the level of unprocessed tacca increased. Rats fed unprocessed tacca excreted more lipids in feces as the intake level increased. Generally no significant difference was observed on the organ weight while rats groups fed unprocessed tacca presented high levels of plasmatic transaminases and high level of cholesterol. Beside no significant difference was observed on the hematological parameters.