STUDYING THE EFFECT OF DIFFERENT METHODS OF QUINOA PREPARATION ON OBESE RATS | ||||
| Egyptian Journal of Applied Science | ||||
| Volume 37, Issue 7, July 2022, Page 43-57 PDF (495.4 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejas.2022.273639 | ||||
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| Abstract | ||||
| ABSTRACT Obesity is a metabolic disease that has reached epidemic proportions. It’s a risk factor for several co-morbid illnesses including cardiovascular disease, diabetes mellitus, and many types of cancer as well as decreases quality of life. Chenopodium quinoa Willd is a grain-like crop traditionally used for nutrition and has health benefits & super food properties. The present study was aimed to investigate the effect of basal diet supplemented with raw, germinated and cooked quinoa on obese rats. The experiment included 35 adult males' albino rats that classified into five groups. The obese rats fed on different quinoa preparation for eight weeks. The quantities of the feed intake and body weight of rats were recorded. Body weight gain percentage and feed efficiency ratio were calculated. At the end of the experiment blood samples were withdrawn for analyzing lipid profile for all studied groups. The most important results showed that the basal diet supplemented with germinated quinoa had the best effect in weight reduction (P<0.05) as well as improved indicators of blood samples. Using the different tested methods of preparing quinoa, may be benefit in control obesity. | ||||
| Keywords | ||||
| Key Words: obesity; quinoa; germinated; cooked; total antioxidant capacity; total phenols; lipid profile; rats | ||||
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