Nutritional Properties and Biochemical Effects of Pachira Insignia Cakes Treated by Grilling and Cooking in Young Wistar Rats

Abstract: Pachira insignis seed cakes, treated raw, roasted, or boiled, in young male Wistar rats. The cakes were characterized physicochemically , showing protein contents of 8.37 to 11.03% and variations in total sugars, phenolic compounds, and tannins depending on the treatment. Twenty-five rats were divided into five groups, including a negative control, a casein-positive control, and three groups fed the respective cakes as a protein source. The 13-day experiment revealed an initial weight gain in the rats fed the roasted and boiled cakes, followed by a decline, while the raw cake group did not survive. Biochemical analyses showed signs of toxicity, including elevated levels of urea, creatinine, and transaminases (ALAT and ASAT) in the treated groups compared to the casein group. The organ masses (heart, liver, kidney, testes) of rats in the grilled and boiled groups were greater than those in the casein group. These results indicate that Pachira cakes insignis, regardless of the preparation, exhibit toxicity in young rats, which limits their use as a protein source.