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Journal of Food Science and Technology

, Volume 54, Issue 9, pp 2789–2796 | Cite as

Therapeutic evaluation of grain based functional food formulation in a geriatric animal model

  • Deepa Teradal
  • Neena Joshi
  • Ravindranath H. Aladakatti
Original Article

Abstract

This study investigates the effect of wholesome grain based functional food formulation, on clinical and biochemical parameters in 24–30 months old Wistar albino geriatric rats, corresponding to human age 60–75 years. Animals were randomly divided into five, groups. Experimental diets were compared to the basal rat diet (Group I). Four food, formulation were—wheat based (Group II), finger millet based (Group III), wheat based, diet + fenugreek seed powder (Group IV), finger millet based diet + fenugreek powder, (Group V). These five types of diets were fed to the experimental rats for 6 weeks. Hematological and biochemical parameters were evaluated. The results showed that, feed intake was influenced by the type of feed. Diets supplemented with, fenugreek (Group IV) caused a significant increase in serum hemoglobin. The total serum protein values were significantly highest in Group III. Total serum albumin was found to be lower in Group I and highest in Group II. The concentration of BUN was highest in Group I and the lowest in control diet. Serum cholesterol and glucose were significantly reduced in Group IV. Several hematological and serum mineral values were influenced by the type of diet. The type of diet did not influence the organs weight. A moderate hypoglycemic and hypercholesterolemic effect was observed in composite mix fed rats. This study clearly justifies the recommendation to use wholesome grain based functional foods for geriatric population.

Keywords

Geriatric population Functional foods Composite mix Hypoglycemic food Antihypocholestrolemic food 

Notes

Acknowledgements

The authors are thankful to Rajeev Gandhi National Fellowship, New Delhi for the financial assistance and University of Agricultural Sciences, Bangalore for providing all the facilities during research period.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Deepa Teradal
    • 1
  • Neena Joshi
    • 2
  • Ravindranath H. Aladakatti
    • 3
  1. 1.Department of Post Harvest TechnologyCollege of Horticulture, University of Horticultural ScienceBagalkotIndia
  2. 2.Department of Food Science and NutritionGKVK, UASBengaluruIndia
  3. 3.Central Animal FacilityIndian Institute of ScienceBengaluruIndia

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