M.A. Sayed
Department of Biochemistry, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.G. Mortuza
Department of Biochemistry, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.H. Rashid
Department of Biochemistry, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
M.A. Hossain
Department of Biochemistry, Bangladesh Agricultural University Mymensingh-2202, Bangladesh
Formulated food, Stevia, Legumes, Cereal, Proximate composition
Department of Biochemistry, Bangladesh Agricultural University Mymensingh
Quality and Nutrition
Fortified food
Sun-dried seeds of wheat (Triticum aestivum), lentil (Lens culinaris), chickpea (Cicer arietinum), black gram (Vigna mungo), grasspea (Lathyrus sativus), mungbean (Vigna radiata) and soybean (Glycine max) were collected from local market of Mymensingh. Stevia leaves were collected from Banglasdesh Sugarcane Research Institute, Pabna. Ground legumes, cereal and stevia leaves were used to formulate five kinds of food (food-1, food-2, food-3, food-4 and food-5) with various combinations: food-1 containing 74 g cereal and 25 g legume; food-2 containing 68 g cereal and 30 g legume; food-3 containing 62 g cereal and 35 g legume; food-4 containing 56 g cereal and 40 g legume; and food-5 containing 50 g cereal and 45 g legume. Control food contained 20 g glucose, 38.40 g arrow root, 15 g oil and 26.60 g milk powder. Stevia was added to diet at a rate of 1%, 2%, 3%, 4% and 5% to food-1, food-2, food-3, food-4 and food-5, respectively. All the ingredients along with vitamin premix (0.25%) were mixed homogenously and sufficient amount of water was added to make the mixture moist to be made into dough. The resultant dough was then passed through a 1 mm diameter pelleting machine. The pellets were then sun-dried for two days and separately stored in air tight plastic box. Eighteen albino rats (Long Evan’s strain) of male sex used in this experiment were procured from International Centre for Diarroheal Diseases Research, Bangladesh (ICDDR, B). All the rats were randomly divided into six groups each containing three rats. The experiment was laid out in Complete Randomized Design (CRD) with three replications. Thus, these groups of rats, viz. control, F-1, F-2, F-3, F-4 and F-5 were fed for 10 days. Each rat was given with specified formulated food at a rate of 15 g per day. Water was supplied ad libitum. All the rats were examined twice daily for any visible physical changes such as restlessness, lordosis, abnormal gait, vices and depression as well as feeding style during the experiment. At the commencement of the trial, body weight was taken for each group of rats and recorded as initial weight. Thereafter, the body weight was taken at every two days intervals. Chemical Analysis of Experimental foods - The proximate analysis of the formulated and control food was carried out in triplicate for moisture, crude protein, fibre, fat and ash contents according to Official Methods of Agricultural Chemist’s. Nitrogen free extract was calculated by difference [100- (protein + fat + fibre + ash)]. Total sugar was determined. Some essential minerals, such as, Ca, Mg, P, S, K, Na, Cu and Mn, in formulated foods were determined. Statistical Analysis The results were expressed as mean values of three separate determinations (±SD).The results were subjected to analysis of variance (ANOVA) by using the MSTATC programme. When P values were <0.01, the significance of difference between groups were estimated by Student’s t-test.
J. Environ. Sci. & Natural Resources, 2(2):189 -192, 2009; ISSN 1999-7361
Journal