Evaluation of protein efficiency in three types of bread and possible contamination of some heavy metals

ABSTRACT

Wheat in the form of bread is by far the most common cereal product consumed. The present study aimed to detennine the protein and crude fiber in white, balady and Tortilla bread [tortilla bread made of corn only] and to evaluate their content of heavy metal, and study contamination with cadmium and lead. Biological evaluation and protein efficiency ratio [PER] values were evaluated. Results showed that the weight gained in rats after the consumption of white bread was lower significantly that after the feeding on the other types of bread. On the other hand, the weight gained in rats after the consumption of Tortilla bread was higher significantly than after the consumption of white and balady bread [14.04, P< 0.05]. As well as, cadmium and lead in balady bread were higher than other breads and the levels of cadmium and lead in Egypt were higher than levels reported in other countries