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Assessment of varying concentrations of wheat germ oil in defatted cookies on serum lipid and protein profile of albino rats.


The International Journal of Biological Research (TIJOBR)

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Ali Ahmad Leghari1*, Muhammad Saad Akram1, Muhammad Waseem Akbar1, Adil Mehmood1, Muhammad Abdullah1, Safeer Ahmad1, Hafiz Nabeel Ahmad1, Jahanzaib Ashraf1

-Corresponding author: alileghari881@gmail.com
Submitted Accepted Published
Mar 27,2018 Nov 02,2018 Dec 20,2018

2018 / Vol: 1 / Issue: 1


Abstract


The cookies prepared from different flour blends were assayed through albino rats for nutritional quality to explore the protein bioavailability. The biochemical evaluation of albino rats indicated that serum concentrations of total cholesterol, LDL and thiobarbituric acid reactive substances (TBARS) value were affected significantly due to the variation of diets. However, serum HDL and triglycerides concentrations showed non-significant differences due to diets. The lowest total serum cholesterol was observed in the rat group fed on cookies prepared from 100% WGO while the highest cholesterol (107.58 mg/dl) was possessed by the group fed on control diet (100% normal shortening). Similarly, the highest value for LDL was observed in the rat group fed on diet containing 100% WGO while the lowest by the group fed on control diet. The serum TBARS value of rats decreased as the level of WGO increased in the diets. The rat group fed with 100% WGO based cookies possessed the lowest serum TBARS value as compared to all other treatment. The decrease in TBARS value showed that resistance of serum to oxidation reduced by the incorporation of WGO in the rat diets. The results portrayed that incorporation of DFWG and WGO in the cookies improved biochemical as well as nutritional parameters of cookies.

Key words: Defatted wheat germ oil (DFWG), cookies, lipid profile, protein quality



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