Biological Studies on Producing Samoli Bread Supplement with Irradiated Sunflower Flour by Gamma Rays | ||||
| Arab Journal of Nuclear Sciences and Applications | ||||
| Article 24, Volume 52, Issue 4, October 2019, Page 228-236 PDF (555.42 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajnsa.2019.9799.1179 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Amal Al-Kuraieef 
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| K.S.A | ||||
| Abstract | ||||
| Smoli bread was made by supplementation sunflower flour which was prepared from sunflower ( Dahr - EL - Haea ) gray after hilling and milling , flour was irradiated by two doses ( 5 and 10 K G y ) . After that , the ratios of irradiated sunflower flour were 5 and 10 % . All samples of samoli bread were examined for organoleptic and biological evaluation . Biological assay ( P E R , N P U , F E, D C and B V . ) was carried out on rats fed 5 and 10 % irradiated and non - irradiated sunflower Samoli bread . Results obtained showed that, total lipids , cholesterol and triglycerides were reduced comparable , to that of casein . Also , figures of the biological evaluations were higher than those of the control samoli bread and improved its nutritive values . . | ||||
| Keywords | ||||
| Gamma rays; Sunflower; Samoli bread; Cholesterol; lipids; triglycerides | ||||
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