Enhancing Nutritional Quality and Antidiabetic Effects of Pan Bread Fortified with Germinated Red Radish Seed Powder | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 23 August 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.400429.12006 | ||
| Authors | ||
| Ekram H. Barakat1; Raghda A. Abu Ahmed2; Gamal S. El-Hadidy* 3; Marwa A. A. Ahmed4; Esmail G. Boriy2 | ||
| 1Home Economics Department, Faculty of Specific Education, Kafrelsheikh University, Kafrelsheikh, Egypt. | ||
| 2Department of Food Sciences and Technology, Faculty of Agriculture, Damanhur University, Egypt. | ||
| 3Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| 4Nutrition and Food Science Dept., Faculty of Home Economics Menoufia University, Shebin El-Kom, Egypt. | ||
| Abstract | ||
| This study aimed to investigate the nutritional and therapeutic potential of germinated red radish seed powder (GRRSP) as a functional ingredient in pan bread and its effects on biochemical parameters in diabetic rats. Proximate analysis revealed that GRRSP contained significantly higher levels of protein (35.20%), fiber (19.50%), and ash (10.80%) compared to wheat flour, along with lower carbohydrate and fat content. GRRSP was also rich in essential minerals such as potassium (1020 mg/100g), calcium, magnesium, phosphorus, and iron, and exhibited elevated levels of bioactive compounds, including total phenolics (9.59 mg GAE/g), flavonoids (0.85 mg QE/g), and antioxidant activity (91.30%). Substituting wheat flour with GRRSP (2.5–10%) in pan bread formulations improved the nutritional profile, especially in protein, fiber, and mineral content. However, higher substi-tution levels adversely affected loaf volume, crumb texture, and sensory scores, with blends containing up to 5% GRRSP main-taining acceptable sensory quality. In vivo, diabetic rats fed diets containing GRRSP showed dose-dependent improvements in blood glucose levels, lipid profiles, and liver enzyme activities over a six-week period. At 10% GRRSP inclusion, blood glucose levels decreased by 45%, while HDL increased and LDL, total cholesterol, and triglycerides significantly decreased. Liver en-zymes (ALT, AST, ALP) also declined toward normal values, suggesting hepatoprotective effects. These findings demonstrate that GRRSP can serve as a functional food ingredient with substantial nutritional enhancements and antidiabetic effects, support-ing its potential use in therapeutic diet formulations and functional bakery products. | ||
| Keywords | ||
| Germinated red radish seeds; functional bread; diabetes; antioxidant activity; lipid profile; liver enzymes; bioactive compounds | ||
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