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Safety evaluation of fermented and nonfermented Moringa oleifera seeds in healthy albino rats: biochemical, haematological, and histological studies
(Wiley, 2025-03-24) Adetuyi, Foluso Olutope; Akintimehin, Emmanuel Sina; Karigidi, Kayode Olayele; Orisawayi, Abimbola Oluwatayo
Fermentation preserves and enhances food properties, but consuming locally fermented foods can cause health issues like flatulence, gastrointestinal disorders, kidney stones, and sometimes death. This study evaluated the biochemical, haematological, and histological effects of supplementing diets with fermented Moringa oleifera seed (FMS) and nonfermented Moringa oleifera seed (NFMS) in healthy albino rats. Male rats were fed diets containing 10%, 20%, and 30% FMS and NFMS for 14 days. No significant changes were observed in body weight or organ/body weight ratios. However, platelet count increased significantly (p < 0.05) at higher supplementation levels, suggesting enhanced haemostatic activity. While haematological parameters remained stable, NFMS at 20% and 30% increased urea and creatinine levels, indicating potential renal stress. Histological analysis showed mild alterations at higher supplementation levels, more pronounced in NFMS‐fed rats. Fermentation mitigated antinutrient effects, enhancing safety. FMS and NFMS are safe up to 20% inclusion, with potential applications in human nutrition and functional food development.