Effect of processed chickpea on blood glucose and cholesterol levels of the experimental animals.

ABDEL-RAHIM, EMAN A.; ABDEL-SALAM, SAMIHA. M; MOURSY, FAWZIA I.; ALAM, SAHAR O.

doi:10.21608/ejar.2004.258314

Effect of processed chickpea on blood glucose and cholesterol levels of the experimental animals.

Document Type : Original Article

Authors

¹ Biochemistry Department, Faculty of Agriculture. Cairo University, Giza, Egypt

² Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

³ Natural Resources Department, Institute of African Research and Studies, Cairo University, Giza, Egypt

10.21608/ejar.2004.258314

Abstract

Chickpea is considered an important legumes due to its highly protein content. Different processing treatments of chickpea were conducted, i.e., germination, soaking and cooking. The above mentioned treatments resulted in significant differcens in the chemical composition of these treatments. Pen'ormance experimental animals of these treatments. Rats were injected with streptozotocin (15mg/kg body) to induce hyperglycemia. Due to feeding germinated, soaked and cooked chickpea, an increase in body weight, was found being 82.48, 83.5 and 99.29% respectively compared to the control. Meanwhile, hyperglycemic animals showed a decrease about 2.64% compared with control. The ratio of liver, kidneys and brain weight to body weight showed a significant decrease for all groups except that of hyperglycemic control, which showed, a significant increase compared with normal control. The experimental animal fed diet containing processed chickpea meal resulted in decreasing serum glucose and cholesterol for diabetic rats compared with control.