Effect of high fiber bread diets on some diabetes rat biological parameters [electronic resource].

Includes reference.

The present study was designed to estimate the effects of zero time, adaptation, 15, 30 and 45 days feeding efficiency of pan bread manufactured from whole meal and 72% extraction wheat flour on some biological parameters of normal and induced diabetes rat groups. The chemical analysis of the whole meal wheat flour and the resulted pan bread made from showed that, it possessed the highest protein, fiber and minerals, iron, zinc, and calcium, contents compared to that of the wheat flour (72% ext.). A significant higher amount of soluble, insoluble and total dietary fiber contents, also, was found in the whole meal flour and its pan bread when compared with wheat flour (72%ext.) and its pan bread. The serum glucose, total cholesterol, LDL cholesterol, triglycerides, and total iron binding capacity (TIBC) in blood serum were significantly increased as a result of diabetes induces of rats. Normal rats, (nondiabetic and fed on basal diet and whole meal pan bread), for exhibited an insignificant decrement in blood glucose. However, in the diabetic rats significantly lowered blood glucose was found. Whole meal pan bread sample was more slightly effective in lowering triglycerides, total cholesterol, LDL-cholesterol and total iron binding capacity (TIBC) in the diabetic rats in a comparison to diabetic rats, either fed on a basal diet or 72% extraction flour pan bread. Diabetic rats showed a significant decrement in body weight compared with normal rats. Whole meal pan bread caused a significant improvement in the HDL-cholesterol, calcium, phosphorus and iron compared with 72% extraction flour pan bread and basal diet. Generally, it is recommended to utilize whole meal flour to prepare healthy diets to deal with diabetic status and control of some biological parameters.

Summary in Arabic.

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