The current surge in search for functional foods has increased the use of bioactive compounds derived from medicinal plants in everyday diets. This study evaluates proximate composition and toxicological effects of spiced groundnut cake on albino rats (Rattus novergicus). Five groundnut cake (GNC) samples made from groundnut (Arachis hypogaea) with varying proportion of ginger (Zinginber officinale) and/or bell pepper (Capscum annuum) were fed to albino rats with growers’ mash (control) for 14 days. Proximate composition, hematological and biochemical properties were determined following standard procedures. Groundnut cake had significant (p=0.05) higher protein (30.88-38.16%) than control (22.03%), but significant (p=0.05) lower fats, ash and crude fibre contents (21.42-25.80%, 2.61-4.90%, and 2.09-3.47% respectively) than control (28.30, 7.25 and 4.08% respectively). No significant (p=0.05) difference between the hemoglobin counts (14.00-15.60 g/dl), packed cell volume (30.33-41.00%) of experimental and control rats (15.33 g/dl and 40.67% respectively). There were significant (p=0.05) reductions in Total Protein (2.38-2.91 mg/l), Albumin (0.89-1.27 mg/l) and Globulin (1.43-1.90 mg/l) of experimental rats compared to control (4.76, 2.01 and 2.80 mg/l, respectively). Significant (p=0.05) increases Alanine-aminotransferase (ALT) of rats fed with 4% pepper-groundnut-cake, aspartate-aminotransferase (AST) of rats fed with basal diet and 4% pepper-groundnut-cake and Gamma-glutamyl-transferase (GGT) of rats fed with 4% ginger-groundnut-cake compared to control group. Ginger and pepper improved the protein content of groundnut cake. However, addition of pepper up to 4% may constitute health risks in albino rats’ tissue especially the liver.

Keywords: Spice, ‘kulikuli’, liver, kidneys, albino rats.