Abstract
Yaji is a mixture of spices and additives that is used as sauce for meat delicacy in Nigeria called suya. Its effects on the body weight, index of liver function, on lipid profile, kidney function and some haematological indices were the main focus of this study. A total of 50 Wistar rats with average weight of 200grams were randomly divided into five experimental groups: A, B, C, D and E. Each group consisted of ten animals. Baseline blood sample was collected from each animal. Group A was the control group while groups B to E were the treatment groups. Group A was given 100% chicken mesh, group B with 75% of chicken mesh + 25% of Yaji, group C with 50% of chicken mesh + 50% of Yaji, group D with 25% of chicken mesh + 75% of Yaji, group E with 100% of Yaji. The experiment lasted for 30days. There was a significant increase in some atherosclerotic index: Total Cholesterol (TC) and Triglyceride (TG), while the level of Low Density Lipoprotein (LDL) only increased at very high percentage of Yaji intake but High Density Lipoprotein (HDL) increased at moderate intake of Yaji. Sodium and Chloride ions were significantly increased while Potassium and Bicarbonate ions decreased significantly compared to the controls with urea and creatinine levels remaining unchanged. There was also a significant decrease in Packed Cell Volume (PCV) as the proportion of Yaji increased in relation to their feed while White Blood Cell Counts, total and differential were unchanged. The changes in weight did not show any statistical difference from the control. The consumption of the meat sauce, Yaji and its spices may have adverse health implications if consumed in higher quantity than the normal diet and therefore should be consumed only occasionally.
Highlights
Results of the serum lipid profile, Total Cholesterol (TC), Triglycerides (TG), Low Density Lipoprotein (LDL) as well as in High Density Lipoproteins (HDL) in rats; show that there was a progressive increase in the Total Cholesterol as the dosage of Yaji increased from 25% to 100%
This study shows that Yaji as a complex mixture has the potentials to induce weight loss, though not statistically significant
This can be attributable to the fact that this meat sauce can induce appetite but cannot supply adequate body requirements needed for daily activities
Summary
Some of the findings from such investigations show that an excessive consumption of Yaji has the capability to induce pancreatic, liver, kidney and brain damages [2]. These findings further illuminate the fears that an unregulated production and consumption of Yaji, portends serious dangers to the health of its consumers. Of importance are the reports that some of the active ingredients in Yaji, like capsaicin, piperine and monosodium glutamate possess excitotoxic and apoptotic potentials [3, 4]. This Nigerian meat sauce known as Yaji is a complex
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