ABSTRACT
heat germ as one of by-products in milling of wheat cereal were chosen because, it has many important purposes such as a protein supplement when mixed with infant and children foods. Levels of 10 and 20% r V wheat germ for substitute wheat flour [72% extraction] used to prepare two types of cakes. The cake samples which had the best acceptance of sensory properties were chosen for chemically rheological and biologically evaluation. Thirty male albino rats were divided randomly into two main groups, the first group was 6 rats saved as normal group and fed on basal diet. The other groups [n= 24 rats] were fed on basal diet containing 2% casein for three weeks to induce protein malnutrition. One group [6 rats] left as control [+], while the other 3 groups fed on basal diet supplemented by wheat germ 20%, wheat germ cake 20% and control cake 20%. Obtained of organolyptical evaluation showed that, cake supplemented with 20% wheat germ had the highest score for most sensory attributes. Farinograph and extensograph rheological data revealed that, water absorption percent and dough weakening were high with increasing the ratio of wheat germ substitution. On the other hand, extensibility and dough energy were increased, while resistance to extension decreased as a result of added. Chemical evaluation showed that, cakes supplemented with 20% wheat germ had the highest value of protein [11.77%] and total lipid [23.62%] compared to the control cakes, containing the highest levels of essential amino acids. Lysine, tryptophane, alanine and leucine in the obtained cakes were increased compared to the control cake. Concerning the biological examinations the effect of wheat germ 20%, wheat germ cake 20% [added as 20% of rats diet] and control cake 20% of rats diets on be Jy weight gain, food efficient ratio, relative organs weight were studied. Also the biochemical analysis as serum proteins, lipid profiles, urea and creatinine and serum minerals as [zinc and iron] was studied of protein malnourished rats. Biological examinations cleared that, the group's supplemented diets with wheat germ 20% and wheat germ cake 20% had a significant increment effect on consumed food, body weight gain, food efficient ratio and the relative weight of brain, liver, kidney, spleen, heart and lung as compared to other experimental groups. The biochemical analysis showed that, the highest increment in serum proteins, total cholesterol, HDL-c, LDL-c and urea and serum minerals as zinc and iron levels, while data recorded a significant decreased in serum triglyceride, vLDL-c and creatinine, while the control positive group were reversed in all the same parameters. In conclusion, it is a necessary to supplement infant and children diets and formulas with wheat germ and protein malnourished children and patients, which known by kwashiorkor?
ABSTRACT
This study included 50 healthy newborns [23 males and 27 females]. Capillary and venous samples for complete and differential blood count were taken for each newborn. The mean and standard deviations for each parameter were calculated and compared. The study showed that capillary blood samples had significantly higher Hb, Hct, RBCs, WBCs, significantly higher capillary polymorph counts and mean platelet volume, but venous MCV was significantly higher than capillary MCV. The differences were not significant in MCH and RDW between venous and capillary blood. There was no statistical difference between WBCs/RBCs ratio for capillary and venous blood