Nutritive content of Balanites aegyptiaca fruits and effect of its alcoholic extract on levels of blood glucose and cholesterol in rats

The present study was carried out to determine the nutritive content of Balanites aegyptiaca fruits and to investigate effects of its alcoholic extract on the blood glucose level in alloxan - diabetic rats and on serum levels of cholesterol, triglycerides and lipoproteins in experimentally hypercholestrolemic rats. Nutritional analysis of Balanites aegyptiaca fruits revealed that percents of the major nutrients were 7.2% crude protein, 14.8% total lipids and 23.0% total carbohydrates. From the essential amino acids, leucine, valine and threonine were high in the crude protein fraction of the fruits, while histidine, tryptophan, phenylalanine and methionine were low. Proline, glutamic acid and aspartic acid from the non essential amino acids were high. Fatty acid analysis showed that the lipid fraction of Balanties aegyptiaca fruits contained palmitic, stearic, oleic and linoleic acids, while it was devoid of myristic, alpha - linolenic and arachidonic acids. Oral administration of the alcoholic extract of Balanites aegyptiaca fruits in doses of 100, 200 and 400 mg/kg b.wt. to alloxan - diabetic rats significantly decreased, in a dose-dependent manner, the serum glucose level by 13.6, 22.8 and 42.4% respectively. In experimentally hypercholesterolemic rats, the same doses of the extract significantly reduced the serum levels of total cholesterol, triglycerides and LDL- cholesterol, while increased HDL-cholesterol. In conclusion, Balanites aegyptiaca fruits possess a low nutritive value and marked medicinal properties. These fruits are may be useful for the treatment of diabetes which accompany with hypercholesterolemia because its extract produces marked hypoglycemic and hypocholesterolemic effects and improves serum lipid profile in rats

Quality evaluation of yoghurt collected from the local market in some governorates of Egypt

The present study was carried out to evaluate quality of yoghurt collected from the local market in Cairo, Giza, Gharbia and Minufiya governorates and to compare it with the manufactured yoghurt using Bifidobacteria bifidum [B. bifidurn] added to normal starter. Physicochemical, microbiological and organoleptic properties of all yoghurt samples were determined during 12 days storage period in a refrigerator. The results showed that yoghurt collected from Cairo and Giza markets contained less content of total solids and fat than that collected from Gharbia and Minufiya markets as compared to the manufactured yoghurt using B. bifidum. Microbiological examination revealed that the total viable bacterial count was less in yoghurt collected from Cairo and Giza markets than that collected from Gharbia and Minufiya markets. The coliform, mold and yeast count was nil or ignorable in all yoghurt samples till 6 days of storage, then these microorganisms were detected on the 9[th] and the 12[th] day of storage period. Organoleptic properties showed that the yoghurt collected from Cairo and Giza markets has higher sensory scores and more acceptable than that collected from Gharbia and Minufiya markets. The manufactured yoghurt using B. bifidum has the best quality and high degree of acceptability by consumers

Glycemic index of some common Egyptian diets in NIDDM

It is well known that different carbohydrate foods elicit a wide spectrum of plasma glucose responses when eaten without other foods [Garpo et al., 1980]. The choice of carbohydrate diet should not be based on its chemical composition but on the glycemic index it produces [Garpo et al, 1981]. The aim of this work is to study the glycemic response of some.commonly used Egyptian foods in their individual and mixed forms to determine their effects on blood glucose response and hence, the possibility of incorporating them into diets of non-insulin dependent diabetics. Sixty adult NIDDM patients were studied. They were divided into six groups studied for foods each containing an equivalent amount of carbohydrate to 100 gm of glucose. The glycemic responses were calculated according to the formula of Jenkins [1981]. It has been found that the tested diets gave blood glucose responses much lower than those of equivalent amounts of glucose in a liquid formula. Leguminous diets [beans and lentils] gave lower glycemic indices then cereals [bread], with the glycemic index of lentils being lower than that of beans. Regarding mixed diets, bread and tamia had higher index than other tested foods. On previous studies [Khater 1986A and 1986B] we found the same difference in glycemic response to the tested foods in normals. This finding is different from Collier et al [1986], who found different glycemic response to the same diet between normals and diabetic individuals

Glycemic index of some common Egyptian foods

Glycemic index of beans, lentils and bread which represents some of the common Traditional Egyptian foods was done. Fifteen healthy adults were chosen for the study. They are classified into 3 groups of five. Blood sugar curve for every person in the 3 groups following 100 gm glucose and either of foods containing an equivalent amount of carbohydrate to 100 gm glucose was done. The blood sugar responses to the tested foods [Beans, Lentils and Bread] were much lower than that of the liquid glucose after 1/2, 1, and 2 hours post prandial. On the other hand the tested foods gave slightly higher blood sugar responses after 3 hours. This means that blood sugar curves of the tested foods are much more flat than those of the liquid glucose formula containing equivalent amount of carbohydrates. The glycemic index for beans was 27.4 +/- 3.07%, for lentils was 35.3 +/- 2.42% and that for bread was 67.2 +/- 2.87%. These results showed the importance of Legumes [beans and Lentils] to be much involved into the diabetic diets replacing other carbohydrate foods with higher glycemic indices [bread and simple sugars]. In addition these foods are cheap, available, palatable and of high nutritive value