Nutritional and sensory properties of flat bread made from fenugreek seeds and rice bran and its effect on hypercholesterolemic rats

الملخص EN

The resurgence of food-related chronic diseases has become a public health problem.

The main target of the present research was to investigate the utilize of germinated fenugreek seeds (GFS) and stabilized rice bran (SRB) as a source of nutrients and bioactive compounds to prepare functional bread (FB) for lowering blood lipids in hypercholesterolemic rats.

FB was formulated by wheat flour (WF), GFS and SRB by the ratio of 100: 0: 0 (B1), 90: 10: 0 (B2), 80: 10: 10 (B3), 75: 10: 15 (B4) and 70: 10: 20 (B5), respectively.

FB was examined for chemical, sensory and antioxidant characteristics.

Effect of FB on growth, biochemical parameters and histological examination of the liver of hypercholesterolemic rats were also evaluated.

SRB was an excellent source of fiber (14.00% ) and fat (16.92% ), while GFS were rich in protein (32.80% ) and fiber (10.80% ).

GFS and SRB had significant levels of total phenolic (TP), total flavonoids (TF) and antioxidant activity (AA).

FB was sensory accepted up to 10% GFS+15% SRB (B4).

Protein and AA values of (B4) increased by 24.0 and 63.0% , respectively, moreover (TP), (TF) and fiber values were almost 11-fold, 33-fold and 6-fold, respectively, more than control.

Feeding hypercholesterolemic rats bread containing 10% GFS(G4), 10% GFS+10% SRB (G5) and 10% GFS+15% SRB (G6) significantly improved (P≤0.05) lipid profile, liver & kidney functions.

The best findings were recorded in (G6), where the biochemical & histological changes were restored close to the normal status.

This study recommends that intake of food products containing GFS and SRB may be beneficial for patients who suffer from hypercholesterolemia due to its nutritional and therapeutic properties.