PROXIMATE COMPOSITION OF ASHANTI PEPPERSEED-FORTIFIED BREAD AND ASSESSMENT OF ITS EFFECTON LIPID PROFILE IN WISTAR RATS

Lipid profile is a series of tests used to assess the levels of plasma lipids such as total cholesterol, triglycerides, low-density lipoprotein (LDL), and high-density lipoprotein (HDL), which are critical markers of diseases such as cardiovascular disease, diabetes, cancer, obesity etc. Abnormal lipid levels especially elevated LDL and triglycerides, and reduced HDL are strongly associated with atherosclerosis, coronary artery disease, and stroke. This study therefore, explored the nutritional composition, sensory acceptability, and lipid-modulating effects of bread fortified with Ashanti pepper seed powder in male Wistar rats. Twenty (20) male Wistar rats were divided into four groups (n = 5) as follows: Control Group; Standard Bread Group (no fortification); 0.5% Ashanti pepper seed powder fortified bread and 1% Ashanti pepper seed powder fortified bread. The experiment lasted for 21days after which blood sample of the rats were collected through cardiac puncture. Analysis for proximate composition and sensory quality of the bread was carried out while the plasma lipid profile was analyzed. Results from the proximate analysis revealed that Ashanti pepper seed powder fortified bread exhibited increased carbohydrate and ash content, with a slight reduction in moisture, protein and fat content compared to the non-fortified bread. Sensory evaluation using a 7-point hedonic scale indicated that fortification up to 1% was acceptable in terms of taste, texture, aroma, color, and general acceptability. Lipid profile analysis showed that rats fed with Ashanti pepper seed powder fortified bread experienced significant (p