EFFECT OF FEEDING WITH MORINGA SEEDS ON SOME BIOLOGICAL AND BIOCHEMICAL PARAMETERS IN EXPERIMENTAL RATS | ||
| Journal of Food and Dairy Sciences | ||
| Article 10, Volume 34, Issue 6, June 2009, Pages 6391-6401 PDF (504.37 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.115320 | ||
| Authors | ||
| A. S. Hashish; Raya A. Sayed; Thoraya A. Muhamed | ||
| Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| Moringa species are important multi-purpose tropical crops, as human foods and for medicine and oil production. The present investigation was carried out to determine functional properties of moringa seeds flour, and to studytheeffect of different technological treatments of Moringa oleifera seeds on some biological and biochemical parameters in rats. Rats were fed on basal diet containing 10% raw Moringa seeds (RMS), soaked Moringa seeds (SMS), blanched Moringa seeds (BMS), roasted Moringa seeds (TMS) or germinated Moringa seeds (GMS). After feeding period (4weeks), some nutritional parameter as well as glucose, protein, cholesterol, triglyceride in the serum and blood hemoglobin were determined. Results show that moringa seeds flour had promising functional prosperities which may be used to give benefits to many products. The data also reveal that rats fed on (GMS) and (BMS) recorded the most biological and biochemical parameters in rats. While, Feeding with a diet containing 10% (RMS) showed loss of appetite, impaired growth, small liver, pancreas, kidneys, heart and spleen compared to rats fed on the control diet. The results suggested that the consumption of M. oleifera raw mature seeds should be viewed with some caution until suitable processing methods are developed to abolish the yet unknown adverse factors. | ||
| Keywords | ||
| Moringa seeds; Functional properties; Nutritional parameters; lipids patterns; blood profiles | ||
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