Effect of Bengal gram (Cicer arietinum) proteins and lipids on serum and liver cholesterol levels in rats.

Murthy, K. S. and Urs, M. K. (1985) Effect of Bengal gram (Cicer arietinum) proteins and lipids on serum and liver cholesterol levels in rats. Journal of Food Science and Technology, 22 (1). 54-56; 15 ref..

PDF Journal of Food Science and Technology India, Volume-22(1 (1985) 54-56.pdf - Published Version Restricted to Registered users only Download (127kB)

Abstract

For 9 weeks groups of 8 adult male Wistar rats were given diets with: green gram flour 25 and refined groundnut oil 3; green gram flour 25 and chickpea oil 3; whole chickpea flour 25 and groundnut oil 1.6; defatted chickpea flour 25 and groundnut oil 3%. All the diets had wheat 25, ragi 15, casein 6, hydrogenated oil 10, sugar 10, cholesterol 0.5, choline chloride 0.5 and vitamins and minerals. Total serum cholesterol for the 4 groups was 105, 51, 53 and 58 mg/100 ml, respectively, and free cholesterol was 32, 28, 27 and 24 mg/100 ml. Total cholesterol in liver was 7.0, 8.2, 7.3 and 4.3 mg/g and free cholesterol was 2.9, 4.7, 4.1 and 2.9 mg/g.

Item Type:	Article
Uncontrolled Keywords:	Cholesterol-; blood-; chickpeas-; flours-; oils-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 10:10
Last Modified:	22 Jun 2016 10:10
URI:	http://ir.cftri.res.in/id/eprint/8544

Actions (login required)

View Item