EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 4, Issue 2, May and June 2019, Page 41-55 PDF (306.04 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2019.174877 | ||||
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| Authors | ||||
| M. E. El-Sayed1; M. M. Abozied1; M. A. Abdelgaleel2; M. A. Salem1 | ||||
| 1Food Science and Technology Dept., Fac. of Agric., Tanta Univ. | ||||
| 2Food Science and Technology Dept., Fac. of Agric., Kafr Elsheikh Univ., Egypt | ||||
| Abstract | ||||
| This work was performed to investigate the effect of using oat and /or okra flours at different levels as a replacement of wheat flour on rats fed on high fat diets for 7 weeks. The obtained results indicate that the feeding on diets contained oat and okra flours together at higher level led to reduce the rats body weight compared with those contained oat and okra flours at lower level and that contained okra flour without oat flour. Decreases in TG, TC, LDL-C and VLDL-C were observed in both rats fed on high fat balady bread, either replaced by oat and okra flours or okra flour comparing to rats fed on high fat balady bread made from 100% wheat flour. The liver and kidney functions of rats fed on high fat balady bread contained oat and /or okra flours were significantly lower than these of rats fed on high fat balady bread which made from wheat flour only. The results show that the rats fed on high fat bread prepared from 100% wheat flour had the highest liver, kidneys and heart weights but the rats fed on high fat bread replaced by higher level of oat and okra flours (25 and 10%) had the lowest weights of these organs. This study recommend to incorporate the oat and okra flour with wheat flour for preparation diets for reducing the body weight and improve the health state. | ||||
| Keywords | ||||
| Oat flour; Okra Flour; High fat diet and rats | ||||
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