The Effect of Fortified Bread with Defatted Cake of Citrullus lanatus on Blood Biochemical Parameters in Rat

MEITE Alassane^1, , BOUAFOU Kouamé Guy Marcel², OUATTARA Howélé³, DALLY Théodor.⁴, KOUAME Koffi Gabouët¹ and KATI-COULIBALY Séraphin¹

¹Laboratoire Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire, 22 BP 582 Abidjan

²Section Sciences de la Vie et de la Terre, Ecole Normale Supérieure (ENS), Abidjan, Côte d’Ivoire, 08 BP 10 Abidjan

³UFR Sciences biologiques, Université Péléforo Gon Coulibaly, Korhogo, Côte d’Ivoire, BP 1328 Korhogo

⁴UFR Environnement, Université Jean Lorougnon Guedé, Daloa, Côte d’Ivoire, BP 150 Daloa

Cite this paper:
MEITE Alassane, BOUAFOU Kouamé Guy Marcel, OUATTARA Howélé, DALLY Théodor., KOUAME Koffi Gabouët and KATI-COULIBALY Séraphin. The Effect of Fortified Bread with Defatted Cake of Citrullus lanatus on Blood Biochemical Parameters in Rat. American Journal of Food and Nutrition. 2016; 4(3):74-77. doi: 10.12691/ajfn-4-3-3

Abstract

This study aims at determining biochemical parameters of rats fed with bread in which the wheat flour has been substituted by Citrullus lanatus defatted cake at different proportions (0 %, 5 %, 10 %, 15 % and 20 %). Thirty rats (30) teamed up into five per group were fed during 14 days with the six different diets. Control diet made with casein like protein source (RTC); diet containing classic bread based on wheat flour (RPC); and diets based on bread in which the wheat flour has been substituted by defatted cake of Citrullus lanatus with different proportions (RPFd). At the end of the experimental period, animals were sacrificed and blood sample were collected for glucose, urea, creatinine, total-cholesterol, triglyceride, calcium and phosphorus analyses. Glycaemia of rats fed with diets RTC (1.24±0.13 g/l) and RPC 1.09±0.07 g/l) were significantly superior (p≤0.05) to that of rats fed with diets RPFd (0.24±0.11 g/l to 0.28±0.06 g/l). Uraemia of rats fed with diet RPFd were significantly inferior to that of rats fed with diets RTC (0.39±0.15 g/l and RPC (0.47±0.11 g/l). As for creatinineamia, it was not significant between values obtained on rats fed with diets RTC and RPC and that obtained on rats fed with diets RPFd. Cholesterolemia of rats fed with diets RTC and RPC were significantly superior (p≤0.05) to that of rats fed with diets RPFd. There was no significant difference between triglyceride of rats fed with the different diets which were constituted. The ratio calcium/phosphorus of rats fed with the different diets were between 1.26±0.12 and 2.45±1.47 and did not show any significant difference. This study showed that wheat flour bread fortification with defatted cake of Citrullus lanatus modifies blood biochemical parameters. Complementary studies will be useful to determine if these modifications could provoke some effects on physiological functionalities of nutritional regulating organ.

Keywords:
blood biochemical parameters food fortification wheat flour Citrullus lanatus

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	FAO (2003). Programme spécial pour la sécurité alimentaire. www.fao.org/spfs/objectives_fr.stm. [acceded Fev. 2016].
[2]	Burgess, A. (2005). Guide de nutrition familiale. Organisation des Nations Unies pour l’alimentation et l’agriculture, Rome: 12-15.
[3]	Tchibindat, F., Adou, P., Zerbo-Coulibaly, F., Bosso, P.E., Cassy M. & Kouamé A. (2004). Enquête nutrition, santé et mortalité en Côte d’Ivoire. Programme national de nutrition (Ministère de la santé) et UNICEF.
[4]	Serna-Saldivar, S.O., Abril-Dominguez, J.R., Lopez-Ahumada, G. & Ortega-Ramirez R. (1999). Nutritional evaluation of table bread fortified with defatted soybean and sesame meals. Arch Latinoam Nutr., 49(3): 260-264.
[5]	Méïté, A., Kouamé, K.G., Amani, N.G., Kati-Coulibaly, S. & Offoumou, A. (2008a). Caractéristiques physico-chimiques et sensorielles des pains fortifiés avec les farines de graines de Citrullus lanatus. J. sci. pharm. Biol., 9 (1): 32-43.
[6]	Méïté, A., Kouamé, K.G., Kati-Coulibaly, S. & Offoumou, A.M. (2008b). Etude de la valeur nutritionnelle du pain normal et des pains composites contenant de la farine de graines délipidées de Citrullus lanatus (Cucurbitacées). Bull. soc. R. Sci. Liège, 77: 80-103.
[7]	AOAC, (1975). Analysis Official Methods. 12th ed. Washington DC: 75-80.
[8]	Foster-Powell, K. & Brand-Miller (1995). International tables of glycaemic index. Amer. J. Clinical Nutrition, 62 (supp): 871-893.
[9]	Durimel, Etienne, Mannoni & Souckchaine, (2002). Régulation hormonale de la glycémie chez le rat. Licence de Biologie, Université des Antilles Guyannes: 1-6.
[10]	Zannou, T.V.J. (2005). Stratégie d’amélioration de farines infantiles à base de manioc et de soja de haute densité énergétique par incorporation de farine de maïs germé. Thèse de doctorat 3è cycle. Université de Cocody-Abidjan, 124p.
[11]	Dally, T., Meite, A., Ouattara, H., Kouame, K.G. & Kati-Coulibaly, S. 2014. Nutritionnal quality of three ivoirians foods consumed: biochimical seric studies on growing rats (wistar). Pak. J. f Nutr., 13(5): 271-274.
[12]	Bankir, L: 1986. Urea and the kidney, In: The Kidney (5th ed), Ed. by Brenner BM, Rector FC Jr, Philadelphia, WB Saunders Company: 571-606.
[13]	Seronie, S., Vivien, M., Galteau, M., Carlier M.C. & Hadj, A. (2004). Dosage de la créatininémie en 2003: état des lieux analytiques et essai de standardisation de l’étalonnage. Annales de biologie clinique, 62: 165-175.
[14]	Seyrek, K., Yenisey, C., Serter, M., Kargin Kiral, F., Ulutas, P.A. & Bardakcioglu, H.-E. (2004). Effects of dietary vitamin C supplementation on some serum biochemical parameters of laying Japanese quails exposed to heat stress (34.8°C). Revue Med. Vet., 155(6): 339-342.
[15]	Bouafou, K.G.M., Konan, B.A., Meite, A., Kouame, K.G. & Kati-Coulibaly, S. (2011). Substitution de la farine de poisson par la farine d’asticots séchés dans le régime du rat en croissance: risques pathologiques? Int. J. Biol. Chem. Sci., 5(3): 1298-1303.
[16]	Apfelbaum, M., Romon, M. & Dubus M. (2004). Diététique et Nutrition. Ed. Masson (6è édition) Paris: 38-45 and 112.