The haematinic (anti-anaemic) activity of crude methanolic extract of seed of Artocarpus Altilis in albino wistar rat was investigated in this study. Thirty-six (36) albino rats weighing 100-155g and divided into six experimental groups (A, B, C, D, E and F) with six (6) rats per group were used for the study. Group A served as control, while groups B, C, D, E and F were orally administered with 10mg/kg body weight of phenylhydrazine orally for 10days to induce anaemia. After 10days, group B, C and D were orally given graded doses of the extract (100, 200 and 400mg/kg body weight) respectively once daily for 9 days and 0.09ml of haematinics (Astymin) was given to group E. Group F was untreated. Two (2) mls of venous blood was aseptically collected from two (2) animals in each experimental group at days 3, 6 and 9 into tripotassium Ethylene Diamine Tetra Acetic Acid (K3EDTA) anticoagulant bottle. This was used to determine complete blood count using automated sysmex KX-21N model. On day 3, red blood cell (RBC) and mean cell haemoglobin concentration (MCHC) revealed a statistical significant decrease (P<0.05) in groups B, C, D and F when compared with the control group. Packed cell volume (PCV) showed a statistical significant decrease (P<0.05) when compared with groups E and F. However, reticulocyte count revealed a statistical significant increase (P<0.01) in groups B, C, D and E when compared with the control group. On day 6, RBC, PCV and haemoglobin (Hb) showed statistical significant increase (P<0.05) in groups B, C, D, E, F when compared with the control group while reticulocyte count showed a statistical significant increase in groups B, C, F and E (P<0.05 and P<0.01) when compared with the control group and a statistical significant decrease (P<0.05) when compared with the group on multivitamins. On day 9, RBC and Hb revealed a statistical significant decrease (P<0.05) when compared with the control group. Similarly, Hb recorded a statistical significant decrease (P<0.05) in group B when compared with the group on multivitamin. Platelet count revealed a dose dependent statistical significant difference (P<0.05) in the one way analysis of variance (ANOVA) on day 9. A non-time related statistical significant difference (P<0.01) in Hb, PCV, MCV and reticulocyte count in group B when days 3, 6 and 9 were compared. From this study it can be deduced that Artocarpus altilis have a dose-related sub-acute enhancing effect on erythropoiesis, hence could be employed to remedy anaemia.
Artocarpus altilis (Breadfruit) is a staple food in many tropical regions. They were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. They are very rich in starch, and before being eaten they are roasted, baked, fried or boiled. When cooked the taste is described as potato-like, or similar to fresh-baked bread (hence the name) (Nutrition Fact for Breadfruit, 2009).
Because breadfruit trees usually produce large crops at certain times of the year, preservation of the harvested fruit is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later (Balick and Cox, 1996).Fermented breadfruit mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.
Most breadfruit varieties also produce a small number of fruits throughout the year, so fresh breadfruit is always available, but somewhat rare when not in season. Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so that the flavor of the filling permeates the flesh of the breadfruit.
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