Food & Nutrition

Arab Journal of Food & Nutrition
7. Influence of Different Preparation Methods of Chickpea on Blood Lipids and
Lipoproteins in Rats Fed Cholesterol-Supplemented Diets (1992)
Faed Al-sous\ University of Jordan
Supervisor: Dr. Mousa Numan Ahmed
The effects of consumption of whole chickpea seeds prepared with different
methods on plasma lipids and lipoproteins were investigated in young male Sprague
Dawley rats. The animals were fed semipurified diets containing raw, soaked, boiled,
puffed and fried chickpea seeds with and without cholesterol. After four weeks of
experimental feeding, fasting plasma levels of glucose, triglycerides, total cholesterol,
low-density lipoprotein cholesterol (LDL-C) and high-density lipoprotein cholesterol
(HDL-C) were determined. Body weights, liver weights and food intakes were also
recorded.
The different chickpea diets did not affect significantly body weight gain, liver
weights, food efficiency or plasma levels of total cholesterol, triglycerides and glucose
when compared to casein. Rats fed either of the chickpea diets exhibited higher rises in
accumulative food intakes (P