Effect of Using Seed Coats on Hypoglycemic in Rats

Abstract

Celluloses fiber substances were prepared from wheat and hull less barley bran. Sodium hydroxide solution was used and the precipitate was centrifuged and washed by water several time to remove the color in first stage followed by peroxidation in the second stage. The products were washed to pH 6.0 + 0.5 and dried using warm air in an electric oven. The chemical and physical properties of the raw materials and celluloses fiber from all bran are characterized. The results showed that the highest cellulose and insoluble dietary fiber contents found in the celluloses fiber compared with native brans. Also, the water and oil holding capacity were found in the same trend in celluloses fiber. Moreover, the anti-nutrition factors were the lowest in both wheat and barley celluloses fiber. Celluloses fiber from wheat and hull-less barley used as hypoglycemic agent in rats fed on balady bread contained on 5, 10, 15, 20% celluloses seed coats. The results showed that incorporated different levels of celluloses wheat and hull-less barley bran used in balady bread which significant decreased the glucose level in rats from 145.0 to 106.0 mg/100ml in cellulose wheat bran and 151.0 to 110.0 mg/100ml in cellulose barley bran, respectively. Moreover, lipid fractions, i.e. cholesterol, triglyceride and total lipids were significant decreased when the levels of celluloses wheat and hull-less barley bran increased. From the above results, it could be recommended that the balady bread made from 15 and 20% celluloses wheat and barley bran are hypoglycemic agent and reduced lipid fractions in diabetic rats.

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

“…However, Hussein et al 18 extended this by examining mineral content, corroborating the increase in ash content seen in our study with FE and FT supplements. Also, Studies by Yousef et al 20 and Sandak et al 22 showed that unconventional additives like red algae and seed coats can also alter the bread's chemical composition.…”

“…The enrichment of red algae was studied by Yousef et al 20 , while Hussein et al 21 assessed low-protein variants. Ingredients like seed coats, rice bran, and watermelon rinds were experimented with to assess changes in chemical and sensory properties, as well as potential health benefits 22 – 25 . Also, the color attributes of Baladi bread can be altered by ingredients and processing techniques.…”