Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread.

The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.

A fermented sorghum/millet-based beverage, Obiolor, extenuates high-fat diet-induced dyslipidaemia and redox imbalance in the livers of rats.

Background: Obiolor, a non-alcoholic beverage produced from fermented sorghum and millet malts, is widely consumed on a daily basis by the Igala tribe in Nigeria and is closely associated with good health. The effect of Obiolor on dyslipidaemia, protein oxidation, lipid peroxidation and DNA fragmentation in the liver of rats fed a high-fat diet was investigated.

Results: High-fat diet-mediated alterations in liver and serum total cholesterol, triacylglycerol, high-density lipoprotein cholesterol, low-density cholesterol and very low-density lipoprotein cholesterol were significantly (P < 0.

Sorghum-based alcoholic beverage, Burukutu, perturbs the redox status of the liver of male rats.

The redox status of male rat liver following 28 days consumption of Burukutu was investigated. Twenty rats were randomized into four groups with five rats each. Burukutu consumption at 0.