Beneficial impacts of chick pea, faba bean and kidney bean seeds and their blend on biological parameters of hyperglycemic albino rats

The present work was conducted to evaluate the hypoglycemic effect of three common legumes used at high level in Egypt and their blend. Chick pea [Cicer arientum], faba bean [Vicia faba], kidney bean [phaseolus vulgaris] powders and their mixture [by 1: 1: 1 of each] were used at 30% level in the diet of alloxanized diabetic rats. Feeding was continued for 6 weeks. It was recorded that chick pea was the most patent legume in reducing serum glucose [54.87% decrease compared to diabetic control group, but still more than normal control], followed by the mixture, then kidney bean and the least was faba bean diets. Since the legume mixture diet was not the best, and absence of a synergetic hypoglycemic effect may be concluded. Hypoglycemic effect could not be related to the level of crude fiber, which was highest in faba bean diet. Hyperglycemia raised TL, TC, TG, VLDL-c and LDL-c while declined HDL-c. As indicated by Al values, chick pea followed by kidney bean group corrected the Al values, which were even less than that of normal control, while incomplete correction recorded for the mixture and faba bean groups, although both reduced Al values compared to diabetic control rats. The present effects of legume diets may be due to the lower C18:1 / C18:2 FA which accompanied less serum glucose and Al. GOT and GPT were stimulated by hyperglycemia, and these stimulations were reduced by feeding on tested legumes. Kidney bean and chick pea raised the BWG, Fl and FER, while the mixture showed less improvement of these parameters which may be due to inclusion of faba bean. Faba bean [at 30% level] alone decreased Fl pronouncedly and showed negative values for BWG and FER. Legumes diets more or less corrected the changes in the internal organs relative weight due to hypercholesterolemia. Sensory evaluation of toast bread samples prepared with replacement wheat flour at 30% by different legumes. Panelists preferred chick pea and kidney bean breads, followed by that of the mixture legume powder

Functional properties of whey protein in bread in the presence of glucose oxidase and ascorbic acid

The main objective of the present study was to determine the influence of whey protein on the final bread product characteristics and to investigate the effect of different treatments for improving its functionality. The specific objectives were to study the functional properties of whey protein in bread making system, determine the baking performance of whey protein in the presence of glucose oxidase at different levels [200-300 GoDu/kg], determine the baking performance of whey protein in the presence of ascorbic acid [20ppm] and determine the functional properties of whey protein in the present of both glucose oxidase and ascorbic acid. In this study 12 treatment as well as control samples were prepared using 2 levels of whey protein [2% 4%] and 2 levels of glucose oxidase [200-300 GoDu/Kg] glucose oxidase and ascorbic acid at [20 ppm]. The products were subjected to chemical, objective, organoleptic and nutritive value evaluations. Results showed that bread volume increased upon the addition of [2%] whey protein and ascorbic acid [20ppm] while decreased in the addition of whey protein at [4%] and ascorbic acid at level [20 ppm]. Weight is increased upon the addition of whey protein at level [4%] with ascorbic acid at level [20 ppm] and upon using glucose oxidase at level [300 GoDu/Kg]. Degree of staling decreased upon using the level of [2%] whey protein. Results showed that with and without using glucose oxidase there was a decrease in moisture content and increase in protein, fat and ash contents at the level of [4%] whey protein in the presence of glucose oxidase at high level. Sensory evaluation results indicated that samples prepared with [2% whey protein + 20 ascorbic acid + 200 glucose oxidase] and [4% whey protein + 20 ascorbic acid +300 glucose oxidase] had better color and taste compared to the other prepared samples. The present study recommended the beneficial use of whey protein to fortify bakery products in the presence of glucose oxidase [300 GoDuIKg] and ascorbic acid [20 ppm] to maintain good quality