Home Articles List Article Information
Journal of Agricultural Chemistry and Biotechnology
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Abd El-Rasool, E., El-Sanat, S. (2007). EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS. Journal of Agricultural Chemistry and Biotechnology, 32(8), 6745-6751. doi: 10.21608/jacb.2007.201360
E.A. Abd El-Rasool; S.Y.A. El-Sanat. "EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS". Journal of Agricultural Chemistry and Biotechnology, 32, 8, 2007, 6745-6751. doi: 10.21608/jacb.2007.201360
Abd El-Rasool, E., El-Sanat, S. (2007). 'EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS', Journal of Agricultural Chemistry and Biotechnology, 32(8), pp. 6745-6751. doi: 10.21608/jacb.2007.201360
Abd El-Rasool, E., El-Sanat, S. EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS. Journal of Agricultural Chemistry and Biotechnology, 2007; 32(8): 6745-6751. doi: 10.21608/jacb.2007.201360

EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS

Article 1, Volume 32, Issue 8, August 2007, Page 6745-6751  XML PDF (402.38 K)
Document Type: Original Article
DOI: 10.21608/jacb.2007.201360
View on SCiNiTO View on SCiNiTO
Authors
E.A. Abd El-Rasool1; S.Y.A. El-Sanat2
1Food Technology Res. Inst., ARC, Egypt.
2Food Sci. and Technol. Dept., Fac. Agric., Kafrelsheikh Univ.
Abstract
            Effect of blending germinated fenugreek seeds flour from 1 to 5% with wheat flour (82%) on the rheological and organoleptic qualities of bread were investigated. The farinograph and extensograph results indicated that water absorption, mixing time, arrival time, dough weakening and extensibility were non-significantly increased with increasing levels of fenugreek flour. On the other hand, stability, resistance to extension and energy show non-significant decrease when compared with wheat flour (control). However, bread prepared from the wheat-fenugreek blends at 1, 3 and 5% levels were found organoleptically acceptable at all levels. Effect of fortified bread with levels of fenugreek on blood glucose levels of diabetic rats was determined at various times during 10 h after feeding. The glucose levels of diabetic rats were significantly decreased with increasing fenugreek level and was decreased after 2 h from feeding. The body weight, liver weight and spleen weight of diabetic rats were significantly decreased, but kidney weight was significantly increasing after 21 days of feeding of diabetics than that of control rats. Experimental bread was improved body parameters with increasing fenugreek levels.
Statistics
Article View: 105
PDF Download: 283