Preparation and Evaluation of the Hypocholesterolemic Effect of Fermented Formula
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- Category: Vol. 78, March 2010
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Preparation and Evaluation of the Hypocholesterolemic Effect of Fermented Formula, IBRAHIM M. HAMED, DOHA A. MOHAMAD, MONA M. HUSSEIN and SORAYA T. EL-DAMHUGY
Abstract
The present research was postulated to prepare fermented formula, which is a mixture of yoghurt/cereals and vegetables. The aim also includes studying the hypocholesterolemic effect of the prepared fermented formula in hypercholesterolemic rats. The results of chemical analysis of the fermented formula revealed that crude protein, crude fiber, calcium, zinc, iron and selenium presence in the sample by 21.9g, 2.5g, 250mg, 3.69mg, 3.93mg and 45.8mg, respectively. The level of total phenolic compounds of the fermented formula as determined by the Folin-Ciocalteu method was 1870mg of gallic acid equivalents/100g dry weight. The pH of the fermented product was 6. The results of feeding hypercholesterolemic rats on balanced diet containing fermented formula showed significant reduction in plasma total lipids, total cholesterol, low density lipoprotein cholesterol and triglycerides. Diet containing fermented formula produced significant increase in high density lipoprotein cholesterol. Hypercholesterolemic rats fed on diet containing fermented formula showed significant decrease in plasma level of malondialdehyde as indicator of lipid peroxidation. These results reflect the possible beneficial use of fermented foods towards cardiovascular diseases.