Effect of fermented and roasted Parkia biglobosa seed powder on the pathological change induced by iron deficiency anemia in rats

Abstract

Parkia biglobosa seeds are generally consumed for their richness in iron and essential nutrients in various processed forms. Processing methods may affect iron bioavailability and antioxidant activity. However, the effects of these processing methods on their anti-anemic properties remain underexplored. This study aimed to evaluate the anti-anemic potential and organ-protective effects of fermented and roasted P. biglobosa seed powders using a rat model of iron deficiency anemia. Iron deficiency anemia was induced in rats through a low-iron diet for three consecutive weeks. The anti-anemic effects of fermented (FS) and roasted (RS) P. biglobosa seed powders were assessed over a 36-day period by measuring hematological parameters and examining pathological changes in the liver, kidneys, spleen, heart, lungs, and brain. The positive control group fed with the iron-deficient diet showed significantly decreased hematological parameters, notably hematocrit (24.82%), erythrocyte count (31.42%), hemoglobin (32.86%), mean corpuscular volume (28.13%), mean corpuscular hemoglobin concentration (23.88%), and mean corpuscular hemoglobin (22.53%), along with reduced serum ferritin (40.89 ± 0.48 µg/dL) and total protein levels (27.50 ± 0.37 g/L). FS Supplementation improves hematological parameters, including ferritin and total protein levels more effectively than RS supplementation. Additionally, both treatments lowered transaminase activity and creatinine levels, boosted antioxidant markers, and restored tissue histology to near-normal conditions. These findings indicate that fermented P. biglobosa seed powders exhibit significant anti-anemic properties. Its also demonstrates greater efficacy in restoring haematological parameters, biochemical, and histopathological changes linked to iron deficiency in rats.