营养失调与治疗杂志

抽象的

Nutritional Properties and Toxicological Assessment of High Nutrient Biscuit Developed from Blends of Some Cereals and Legume

Oluwole OB, Elemo GN, Kosoko SB, Adeyoju A, Oyegbami F, Owolabi SO, Taiwo Latona-Tella, Olasehinde TA and Akinwale TE

This study sought to evaluate the nutritional and antioxidant properties of high nutrient biscuits from some cereals and legume. Toxicological investigations were also carried out on the biscuit developed alongside a commercial biscuit using some selected parameters. Proximate, mineral and vitamin composition of the biscuit were determined. Rats were fed with the high nutrient biscuits, commercial biscuit and normal rat feed for twenty-eight (28) days and were sacrificed by cervical dislocation. The Liver, heart and kidney tissues were analysed for liver (Alanine amino transferase [ALT], Alkaline Phosphatase [ALP], Aspartate amino transferase [AST], Albumin [ALB], Bilirubin [BIL] Total protein (TP)) and kidney (creatinine [CREA] and urea) enzyme and protein levels, including glutathione (GSH), glutathione peroxidase (GPX), glutathione –S- transferase, catalase, superoxide dismutase (SOD) activities, and malondialdehyde (MDA) levels as well as lipid profiles which cover for total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL) and low density lipoprotein (LDL). Feeding on the biscuits let to the significant (P<0.05) decrease in AST, ALT, ALP, BIL, urea and creatinine levels. However rats fed with the high nutrient biscuit (BRB) had lower concentration of these enzymes and proteins when compared to the conventional biscuit (ARB) and the control (BRC) although there was increase in the ALB and TP content of the BRB group compared to ARB and BRC. Furthermore BRB had significant reduction in the TC, TG, LDL, and HDL concentration followed by the ARB when compared to the BRC groups. Moreover there was significant increase in the levels of the antioxidant enzymes and decrease in malondialdehyde production in the liver, heart and kidney of BRB when compared to other groups. This result indicates high nutritional properties and antioxidant potential of the biscuits. Therefore the high nutrient biscuit could be used as functional food and an adjunct dietary therapy for malnourished children.