Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats

Rasha Mousa Ahmed Mousa

Journal of Food Research, 2015, vol. 4, issue 3

Abstract: In recent years, functional foods have attracted much interest to prevent nutrition-related diseases such as hyperlipidemia and weight gain. In this regard, this study was designed to examine the effect of use sweet white lupin (SWL) oil and flour with/without germination as a source of active healthy components to prepare functional biscuits for lowering blood lipids and growth. Functional biscuits were formulated by replacing wheat flour and butter in biscuit formulae by SWL extracted flour and SWL oil in the range of 20-30% (w/w) and 30-40% (v/w), respectively. Results indicated that the feed of hyperlipidemic rats on diets supplemented with different functional SWL biscuits for 6 weeks significantly (P < 0.05) reduced serum total cholesterol, triglycerides, low density lipoproteins, very low density lipoproteins, ratio of total cholesterol/high density lipoproteins cholesterol, ratio of low density lipoproteins/high density lipoproteins cholesterol and atherogenic index. Furthermore, the feed of functional SWL biscuits significantly reduced the body weight gain of rats and their food efficiency compared to that of rats fed on hyperlipidemic diet. On the other hand, there was an increase in the value of high density lipoproteins cholesterol and its ratio with total cholesterol. All these findings supported that the addition of 25% germinated SWL flour and 35% or 40% germinated SWL oil in biscuits gave interested results compared to the common wheat biscuits. Therefore, the proposed functional SWL biscuits could be able to regulate the blood cholesterol and the body growth levels of individuals and patients.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2015
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