Evaluation of Sensory, Chemical and Physical Characteristics of Bread Prepared from White Kidney Beans and Oat Flours and Its Effect on Obese Rats

Document Type : Original Article

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Food Sci. Dept. (Rural Home Economics - Food Science and Nutrition), Fac. Agric., Zagazig Univ., Egypt

Abstract

The increasing prevalence of overweight & obesity is a global concern that increases the risk of many non-communicable diseases. The current research was undertaken to produce high quality, nutritional value, sensory and physical properties of bread from white kidney beans (WKBF) and whole oat flours (WOF). The effect of feeding obese rats with bread containing WKBF+WOF on biochemical examinations was assessed. Results clarified that WKBF contained the highest value of protein (25.88%) and ash (4.00%), whereas, the highest content of fat (4.40%) and fiber (11.45%) was estimated in WOF compared to other flours. WKBF contained the highest level of Ca, P, Zn and Fe, while the highest value of K & Mg was estimated in WOF compared to other flours. Findings displayed that the addition of WKBF and WOF to WF increases the nutritional value of bread, as a result of the increase in protein, fat, ash and minerals. Bread containing 10%WKBF+10%WOF, 15%WKBF+10%WOF, 10% WKBF+15%WOF, 15%WKBF+15%WOF and 10%WKBF+20% WOF had a very good degree of preference by panelists, so they were selected for biological evaluation. Results revealed that significantly decreased(p≤0.05)in body weight gain, feed intake, feed efficiency ratio, glucose, TG, TC, LDL-C and VLDL-C among obese rats consumed bread containing WKBF and WOF compared with obese rats. Also, findings showed that significantly improved(p≤0.05) in kidney and liver functions. Results confirmed that the best improvement for all parameters was found in obese rats consumed bread containing 15%WKBF+15%WOF. Therefore, bread made with WKBF+WOF can be recommended to be used for obese patients.

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