Phenolic Compounds in Wheat Flour and Dough

HPC Gallus, AC Jennings
1971 Australian Journal of Biological Sciences  
The aim of this research was to study the chemical and nutritional properties of sweet lupine seeds (lupine flour and fiber) at concentrations (5, 10 and 15 % as a substitution of wheat flour) and effects of its addition on diabetic Rats. Lupine flour showed higher levels of moisture, crude protein, ash, crude fat and dietary fiber than the wheat flour. Conversely, wheat flour showed higher levels of starch. The lupine flour showed higher levels of total phenolic and total flavonoids than the
more » ... eat flour. Conversely, wheat flour showed higher levels of total flavonols. Results clearly indicate that lupine flour exhibited higher antioxidant activity with Diphenyl-P-Picryl Hydrazyl (DPPH) and 2, 2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) than the wheat flour. Forty eight male albino rats were divided into two main groups (negative control \ 6 rats & Alloxan injected \ 42 rats). After hyperglycemic confirmation, they divided into seven subgroups (6/group); and fed on basal diet only (positive control) or basal diet with 5, 10 and 15% of lupine flour and 5, 10 and 15% of lupine fiber respectively. Diabetic rats fed on neither lupine flour nor fiber increased significantly in body weight gain like normal control group. Also, elevated glucose, cholesterol and total lipids of injected groups modulated significantly after treatments comparing with positive one. Finally, the addition of lupine flour or fiber reduced blood glucose, total cholesterol and total lipids in diabetic rats; it could be used successfully as hypoglycemic agents in feeding diabetic patients.
doi:10.1071/bi9710747 fatcat:vcd2kzffwveh5cmqimkmuz24xm