Under-utilization of composite flour and wheat flour cookies: effect on some biochemical parameters in Wistar rat model

Abstract

Food sources provide food for the survival of humans and animals. It becomes necessary to look at the nutritional composition of rice-based composite flour and wheat flour cookies and their effect on some biochemical indices. Rice (RF), water yam (WF), soya beans (SF), sweet potato (SPF), and coconut flour (CF) were processed and blended in the ratio of 40:30:15:10:5 to obtain rice-based composite flour. The wheat flour cookies and rice-based cookies were fed to 21 albino rats grouped into three experimental groups for 21days. Group 1 (control) fed on 100% animal feed, Group 2 fed on 50% rice-based composite flour cookies and 50% animal feed, and Group 3 fed on 50% wheat flour cookies and 50% animal feed. At the end of the 21days feeding period, the blood samples of the albino rats were collected through the cardiac puncture into treated sample bottles for biochemical analysis. The results showed that that triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and very-low-density lipoprotein (VLDL) cholesterol. Serum protein, electrolytes (sodium, potassium, and chloride), creatinine, and blood glucose were increased significantly (P<0.05) in the group fed with rice-based composite flour cookies when compared with wheat flour cookies group. The wheat flour group had a significant increase (P<0.05) in the bodyweight compared to the control group and the rice-based composite flour group. Therefore, it is imperative to incorporate these new sources of food into our diet to complement good health and help fight against metabolic diseases.