The effect of adding quinoa seeds powder to bread on the biochemical, nutritional and histological parameters on weaning rats

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Quinoa seeds can be very important for improving food supplies and as alternative food sources in several counties. The aim of this study was to investigate the effect of adding quinoa seeds powder (QSP) to bread on the biochemical, nutritional and histological parameters on weaning rats. Twenty four weaning male albino rats weighting an average of (160±10g) were divided into two main groups. The first main group (n=6) was fed on a diet consists of unsupplemented bread (white bread), as control group (C). The second main group was divided into three subgroups (6 rats per each); they were fed on a diet consists of bread supplemented with 5, 10 and 20g of QSP. Nutritional and biochemical Histological parameters indicated that supplemented bread with different levels of QSP by 5, 10 and 20% were accepted sensorial; the nutritive values of bread had gradually increased with increasing the replacement of QSP. Also, The results revealed that adding QSP to the bread improved weight gains, food efficiency ratio, serum glucose, kidney functions (uric acid, urea nitrogen and creatinine), lipid profile (cholesterol, triglycerides, HDL-c, LDL-c and VLDL-c), liver enzymes activities (AST; ALT and ALP) and selected minerals (calcium and total iron) especially, the group which were received bread supplemented with high levels from QSP. The results concluded that adding 20% of QSP to white bread has achieved the best results followed by a ratio of 10% when compared to the control group. Microscopically examined liver and kidney of rats fed on bread supplemented with 10 and 20% of QSP showed normal state in both hepatocytes and renal cells.

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