Nutraceutical Potential of Fermented Hunteria umbellata Seeds-Cassava in Reducing Hyperglycemia-Related Oxidative Stress in Diabetic Rats

While there are many pharmacological treatments for diabetes, recent evidence shows a troubling rise indiabetes-related complications, highlighting the need for supplementary strategies beyond existing med-ications. This study aimed to investigate the nutraceutical properties of fermented Hunteria umbellataseeds-cassava (HUSCA) on glucose transport proteins and hyperglycemia-related oxidative stress in dia-betic rats. Portions of cassava flour were replaced with H. umbellata seeds at ratios of 70:30 and 80:20,both for unfermented (UF73 & UF82) and fermented (F73 & F82) for 36 hours. Forty-nine albino rats weredivided into seven groups, with groups B-G induced with diabetes via alloxan injection (150 mg/kg bodyweight). Group A served as a normal control, while groups B and C were used as diabetic and drug control(5 mg/kg bw metformin) groups, respectively. Groups D-G received the respective test diets for 21 days.Proximate composition analysis revealed that fermentation significantly increased the protein composition ofH. umbellata seeds (10.25–14.29 g/100g d.w) and decreased carbohydrate levels (64.86–58.98 g/100g). Thetest diets, particularly F82, significantly reduced elevated serum glucose levels (230.0–109.0 mg/dl) and mal-ondialdehyde (2.78–1.42 mg/dl), while enhancing glutathione (2.52–3.59 mg/dl), catalase (1.35–2.96 U/mg),and glucose transporters compared with the diabetic group. No significant change was observed in superoxidedismutase levels (P > 0.05). Histological analysis of the pancreas supported these findings. Overall, theseresults suggest that fermented HUSCA may offer a promising nutraceutical approach for managing diabetesand its related oxidative stress complications.