Beneficial impacts of chick pea, faba bean and kidney bean seeds and their blend on biological parameters of hyperglycemic albino rats

ABSTRACT

The present work was conducted to evaluate the hypoglycemic effect of three common legumes used at high level in Egypt and their blend. Chick pea [Cicer arientum], faba bean [Vicia faba], kidney bean [phaseolus vulgaris] powders and their mixture [by 1 1 1 of each] were used at 30% level in the diet of alloxanized diabetic rats. Feeding was continued for 6 weeks. It was recorded that chick pea was the most patent legume in reducing serum glucose [54.87% decrease compared to diabetic control group, but still more than normal control], followed by the mixture, then kidney bean and the least was faba bean diets. Since the legume mixture diet was not the best, and absence of a synergetic hypoglycemic effect may be concluded. Hypoglycemic effect could not be related to the level of crude fiber, which was highest in faba bean diet. Hyperglycemia raised TL, TC, TG, VLDL-c and LDL-c while declined HDL-c. As indicated by Al values, chick pea followed by kidney bean group corrected the Al values, which were even less than that of normal control, while incomplete correction recorded for the mixture and faba bean groups, although both reduced Al values compared to diabetic control rats. The present effects of legume diets may be due to the lower C181 / C182 FA which accompanied less serum glucose and Al. GOT and GPT were stimulated by hyperglycemia, and these stimulations were reduced by feeding on tested legumes. Kidney bean and chick pea raised the BWG, Fl and FER, while the mixture showed less improvement of these parameters which may be due to inclusion of faba bean. Faba bean [at 30% level] alone decreased Fl pronouncedly and showed negative values for BWG and FER. Legumes diets more or less corrected the changes in the internal organs relative weight due to hypercholesterolemia. Sensory evaluation of toast bread samples prepared with replacement wheat flour at 30% by different legumes. Panelists preferred chick pea and kidney bean breads, followed by that of the mixture legume powder