Assessment of total lipid fractions and fatty acid composition of wheat biscuits and fortified wheat biscuits with oat flour

Oat, Avena sativa is the sixth important cereal in the world Presently oat flour is a nutritious food product with high potential applications as neutraceutical in functional anc fortified foods in a variety of porridges and baked goods Oats are also used in breads, biscuits, cakes, muffins, cookie mixes, breakfast food, snack product or fram form, quick and instant flakes, rolled flakes, oat flour and oat bran. Oats after corn [maize] have the highest lipid content of any cereal. The present investigation was carried out in an attempt to evaluate sepration and identification of total lipid fractions in wheat biscuits and fortified wheat biscuits with 15%, Egyptian and Syrian oat flours using thin Layer Chromatogram Technique [TLC]. The fatty acid composition of the studied biscuits was carried out by Gas Liquid Chromatographic Technique, [GLC]. Using TLC technique the total lipid of the studied biscuits were fractionated to eight fractions namely: phospholipids, monoglycerides, 1-2 and 2-3 diglycerides, sterols, 1-3 diglycerides, free fatty acids, triglycerides and hydrocarbons + sterol esters in variable levels, except in Egyptian wheat biscuits, which was fractionated to six fractions only, since the sterols and 1-3 diglycerides were not detected. The fatty acids analysis revealed that there were eight fatty acids in the studied biscuits namely: palmitic acid, plamitoleic acid stearic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid and eicosenic acid in variable levels. The data revealed that the predominant saturated fatty acid was palmitic acid, while the predominant unsaturated fatty acid was linoleic acid in all the studied biscuits but in variable levels. Fortification of wheat flour with 15% oat flour produced low-fat biscuits which could be recommended for caloric diets for obese and over weight persons as well as for hyper-cholesterolemic and diabetic persons due to its low fat content and low caloric value

Nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour

Oat flour is a nutritions food product with high potential applications as neutraceutical in functional and fortified foods. The present investigation was carried out in an attempt to clarify the nutritional assessment of wheat biscuits and fortified wheat biscuits with oat flour. The study included the determination of gross chemical composition, caloric value and minerals composition [Cu, Fe, K, Mg, Mn, Na, Ca, Se and P] as well as the amino acids composition of wheat biscuits and fortified wheat biscuits with oat flour. Likewise, physical characteristics and sensory characteristics of control [100% wheat flour biscuits] and fortified wheat biscuits with oat flour were assessed as well. The data revealed that incorporation of oat flour in wheat flour biscuits increased crude protein, ash, crude fiber, carbohydrate contents, and decreased moisture content and caloric value of fortified biscuits as well. However, 15% Syrian oat flour fortified biscuits recorded the highest protein content [7.22%], ash [0.90%], crude fiber [1.37%] and carbohydrate content [79.30%] on dry weight basis. Meanwhile, it recorded the least moisture content [4.15%] and the least caloric value [446.97 k.cal/100g biscuits]. However, the 15% Egyptian oat flour fortified biscuits recorded higher protein, ash, crude fiber and carbohydrates contents than that of the wheat biscuits as well as lower moisture and caloric value. Therefore, it could be concluded that the supplementation of control biscuits with 15% oat flour [both Egyptian and Syrian] enhanced the nutritive value in terms of its chemical constituents. Besides, the data revealed that 15% oat flour fortified biscuits had higher Cu, Fe, K, Mg, Mn, Ca and P contents than that in wheat flour biscuits. The most abundant minerals elements in wheat biscuits fortified with both 15% Egyptian and Syrian oat flours were P, Ka and Ca. Furthermore, the data revealed that 18 amino acids were detected in the three studied biscuits among them 8 represented the essential amino acids, namely: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Meanwhile, another 10 non essential amino acids were detected, namely: alanine, arginine, aspartic acid, cystine, glutaniic acid, glycine, histidine, proline, serine and tyrosine. The data revealed that both 15% Egyptian and Syrian oat flour fortified biscuits contained a good balance of essential amino acids. Considering the spread factor of control biscuits as 100, the data recorded a gradual increment of spread rates as well as of spread factors of both Egyptian and Syrian fortified biscuits in all studied levels [5%, 10% and 15% oat flour; respectively]. Taking the sensory characteristics of biscuits in consideration both physical and sensory characteristics indicated the best quality biscuits were fortified biscuits with 15% Egyptian oat flour and fortified biscuits with 15% Syrian oat flour compared with the control biscuits. In conclusion, both 15% Egyptian and Syrian oat flours fortified biscuits proved that they are nutritious functional food gaining renewed interest as oat flour is a food component with high protein, high carbohydrate, high crude fiber and low fat as well as high level of all the nine studied minerals; and good balance of the essential amino acids required for human nutrition. Moreover, wheat flour fortified biscuits with 15% oat flour could be recommended for caloric reduced diets for obese and over weight persons as well as for diabetic persons due to its lower glycemic response because of its rich beta-glucan having the potential impact on the maintenance of human health

nutritive value of an analogous daily diet of the prophet Mohamed

This investigation was carried on an analogous daily diet of the Prophet Mohammad in an attempt to clarify its nutritive. The daily diet of Prophet Mohamed was comprised of 11 food ingredients, namely raib milk, dates, red carrots, honey, olive oil, barley bread, parsely, dill, milk, vinegar, and pomegranate. The chemical analysis of the daily diet ws performed on the composite samples of the three daily diets, i.e. breakfast, lunch and dinner. The objective of this investigatgion was to study the gross chemical composition including [protein, fat ash, crude fiber, and carbohydrate contents, and caloric value of these three daily diets composite samples. Likewise, their minerals content including [Na, K, Mg, Ca, Se, FE and Zn] and vitamins content including [A, E, and C] were assessed. The data revealed that the gross chemical composition and caloric value of the an analogous daily diet of Prophet Mohamed agree with the recent nutritional daily allowance. Likewise the mineral composition of this daily diet proved to meet the recommended daily allowance set by International Food and Nutrition Board. Mean while, the total analogous daily diet of Prophet Mohamed contained all known needs for vitamins A, E, and C. In conclusion, on the basis of the over-all nutritional assessment, the analogous daily diet of the Prophet Mohamed, it seemed that this diet proved to be very healthful and nutritional and still valid for the twenty and twenty one century

Histological changes in some organs of albino rats Fed on two pomegranate varieties by-products

The Present study was performed to evaluate the dietary effect of two pomegranate varieties by-products [Seeds and peels] on the histological picture of some organs of albino rats, namely: Liver, kidney, heart and spleen. The Wardy and Manfalouty pomegranate varieties were used. Likewise, their dietary effect on the weights of those organs was estimated. Thirty adult male albino rats [Sprague Dawley Strain] weighting between [100 and 120g] provided from the Animal House, Faculty of Medicine, Assiut University were housed individually in wire cages under the normal laboratory conditions and fed on the basal diet for a week as adaptation period. The rats were randomly allocated into 5 main groups of 6 rats each. Daily administration were continued for one month. One group was used as control and was fed the basal diet, while the other 4 groups were fed the supplemented pomegranate by-products diets.It is note-worthy that the changes taking place in the studied organs revealed a significant increase in liver weight. However, both kidney, heart and spleen recorded a significant decrease in their weights. The histological characteristics of liver revealed preservation of the normal hepatic architecture which means that the pomegranate by-products exhibited protective effect and not toxic effect on the liver. Meanwhile, the histological examination postulated that the noticed enlargement of the lymphoid follicles and the increase in its number in splenic sections of rats fed by the pomegranate varieties by-products [seeds and peels] might have a role in increasing the immune system activity. On the other hand, a dilatation of the glomerular capillaries of the glomerular tuft in the kidney of rats on the treated group were noticed compared to the control group, which could be attributed to the increase in the blood flow within the glomerular capillaries and so increasing the glomerular filtrates. Furthermore, the histological examination of treated groups revealed vasodilatation of the myocardial blood vessels and the coronary blood vessels compared to the control groups clarifying the anti- atherosclerotic effects of pomegranate by-products [seeds and peels]. In conclusion, pomegranate by-products have beneficial effect on different organs and could be supplemented to foods with promising healthful impact