ABSTRACT
The aim of this work was to evaluate the chemical composition; mineral and vitamin contents; total phenolic and flavonoidscontents; antioxidant activity of the quinoa seeds powder (QSP) and their effect on diabetic rats. The higher concentrationsof minerals were K (3441.95 mg/Kg) and Mg (1147.32 mg/Kg) and quinoa seeds contained a considerable amount ofriboflavin (B2), pyridoxine (B6), folic acid (B9), cobalamin (B12), alpha tocopherol (E) and beta carotene equal to 0.60,5.83, 6.80, 0.27, 2.010 and 0.127 mg/100g, respectively. The total phenolic and total flavonoids content of quinoa seedspowder were 2.63 mg GAE/g, and 0.53 mg CE/g, respectively. Antioxidant activity was measured as 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and 2,2´-azinobis (3-ethyl benzo thiazoline-6-sulphonic acid) radicalcation (ABTS) were 0.29 and 4.38 mg TE/g, respectively. Sensory properties of both quinoa pudding and quinoa soupshowed insignificant differences. However, in biological experiment, the blood and the glucose levels after consumption ofquinoa at different concentrations were reduced from 236.7 mg/dl to 98.7mg/dl at 40% quinoa and to 120.3 mg/dl at 30%quinoa with an average fasting of normal level of 64.3 mg/dl. Furthermore, the thyroid hormones T3 and T4 were reducedsignificantly after feeding rats on quinoa seeds powder at different concentrations. Histopathological determination ofpancreas of diabetic rats revealed that interlobular inflammatory cells infiltration where pancreas of diabetic rats fed on 20,30 and 40% quinoa powder revealed no histopathological changes.
ABSTRACT
The objective of this study was to investigate the effect of garden cress (Lepidium sativum L.) seeds on chemicalcomposition, cooking properties of noodle and antioxidant properties. Garden cress (GC) was added to semolina flour atdifferent levels 5, 10, 15 % (w/w), respectively. The chemical composition, cooking properties and sensory values of thesesamples were studied. The results showed an increasing level of protein, fat, ash, and fiber of garden cress noodles (GCN)by increasing the level of addition of garden cress (GC); while, a decrease of moisture content was noticed. The cookingquality properties of GCN were improved also by an increased level of garden cress (GC). Garden cress is a good source ofphenolic acids, flavonoids compound, and unsaturated fatty acids and for these reasons, garden cress is considered as afunctional food for due to health and nutritional values and its high content of protein and dietary fiber.