BIOLOGICAL STUDIES ON FLAT BREAD FORTIFIED WITH DIFFERENT SOURCES OF ZINC | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 30, Issue 5, May 2005, Page 2651-2661 PDF (532.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237557 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| H. M. Salem1; O. A. Shaban1; Hoda G. El-Amry2; F. M. Syrag El-Din2 | ||||
| 1Faculty of Agric., Cairo Univ. | ||||
| 2Crops Technology Research Dept., Food Technology Res. Institute | ||||
| Abstract | ||||
| Hypozincemic rats fed on flat bread supplemented with different sources of zinc, i.e. natural (20% soy flour) or chemical (ZnO or ZnSO4 at 8 mg/100 g flour) compared with control (100% wheat flour 72%). Biological evaluation of the experimental rats such as: body weight gain, weight of organs, glucose level, serum alkaline phosphatase, T3 and T4, serum testosterone, zinc in serum and zinc in tibia were estimated. The data showed that feeding flat bread supplemented with different sources of zinc increased the body weight and weight of organs. Chemical sources of zinc decreased glucose level compared with natural source. Zinc supplementation increased the level of T3, T4 and serum testosterone in rats. Zinc in serum and tibia were increased by zinc supplementation. | ||||
| Keywords | ||||
| wheat flour; soy flour; zinc; hypozincemic rats; glucose level; serum alkaline phosphatase; T3; T4; serum testosterone | ||||
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