Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats

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FANAEI HAMED; Eghbali Tahereh; KHAZAEI FEIZABAD ABDURRASHID; DASHIPOUR ALIREZA

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Journal: Health Scope Year:2020 | Volume:9 | Issue:4 Page(s): 0-0

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Title

Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats

Author(s)

FANAEI HAMED | Eghbali Tahereh | KHAZAEI FEIZABAD ABDURRASHID | DASHIPOUR ALIREZA | Issue Writer Certificate

Keywords

Bread

Fermentation

Baking Soda

PER

Abstract

Objectives: PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread has long been one of the most popular foods and is the major source to supply energy, protein, minerals, and vitamins. The type of PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread making process may afFect its nutritional value. This study aimed to investigate PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread baking methods and their efFects on protein efficacy ratio (PER) and the status of some iron-related blood parameters in rats. Methods: Four diets were used in this study, including a control diet (animals chow), Fermented PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread, non-Fermented PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread, and soda PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread. At first, somechemical parameters of flourand PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread were measured, andthen PERandsomehematological parameters were determined in rats. Descriptive statistics include mean ,standard deviation (SD), and analytical statistics include one-way ANOVA and Tukey post hoc test. P < 0. 05 was considered statistically significant. Results: The wheat flour’, s Fe was 18. 68 mg/kg. The PER value was negative in the group that received soda PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread, and the weight gain was the lowest in the soda PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread group. Ferritin, RBC, Hematocrit, BUN, MCV, and MCHC mean values were significantly lower in the rats that received soda PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread than other groups. There were no difFerences among groups in MCH. Conclusions: Although PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread can be used as a major source to supply energy protein and other nutritional values, the soda PER/Bread/fa?page=1&sort=1&ftyp=all&fgrp=all&fyrs=all" target="_blank">Bread making process may decrease protein efficacy ratio and cause debilitation of hematological parameters. These efFects of soda can disrupt the body’, s physiological processes and lead to disease in the long run.

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APA: Copy

FANAEI, HAMED, Eghbali, Tahereh, KHAZAEI FEIZABAD, ABDURRASHID, & DASHIPOUR, ALIREZA. (2020). Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats. HEALTH SCOPE, 9(4), 0-0. SID. https://sid.ir/paper/975299/en

Vancouver: Copy

FANAEI HAMED, Eghbali Tahereh, KHAZAEI FEIZABAD ABDURRASHID, DASHIPOUR ALIREZA. Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats. HEALTH SCOPE[Internet]. 2020;9(4):0-0. Available from: https://sid.ir/paper/975299/en

IEEE: Copy

HAMED FANAEI, Tahereh Eghbali, ABDURRASHID KHAZAEI FEIZABAD, and ALIREZA DASHIPOUR, “Soda Bread Making Process Decreases Protein Efficacy Ratio and Causes Debilitation of Hematological Parameters in Male Rats,” HEALTH SCOPE, vol. 9, no. 4, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/975299/en

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