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247917

Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

Article

Last updated: 03 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Bioavailability of nutrients and metabolism

Abstract

Biscuits are a favorite snack among the younger generation. Biscuits fortified with zinc (Zn) or selenium (Se) may help to avoid several diseases that are common in developing countries. The goals of this research were to determine the chemical makeup of reinforced biscuits and to see how different fortified biscuit samples affected feed intake, body weight, feed efficiency ratio, serum lipids profile, liver, kidney functions, and immunity. Forty male albino rats have been separated into eight groups: group (1) was a negative control; group (2) was fed a diet containing control biscuits without fortified; and the other groups have been fed biscuits fortified with 10, 15, and 20 mg of zinc or selenium for 28 days. The results showed that rats fed on selenium or zinc biscuits had a higher feed efficiency ratio (FER) (P ≤0.05) than the control groups. Adding zinc or selenium led to significantly improved serum liver, kidney functions, and lipid profile especially at the levels of 10 and 15% when compared with a control group.  Biochemical indicators were affected more by selenium levels than zinc levels. As a result, zinc and selenium are essential minerals that must be added to food or taken as dietary supplements to fulfill their crucial functions.

DOI

10.21608/bnni.2022.247917

Keywords

Fortification, thyroid hormones, liver enzymes, Immunity productions

Authors

First Name

Asmaa

Last Name

Mostafa

MiddleName

E

Affiliation

Department of Studies and Field Research, National Nutrition Institute, Cairo, Egypt

Email

dr_asmaa707@yahoo.com

City

Cairo

Orcid

-

Volume

59

Article Issue

1

Related Issue

35047

Issue Date

2022-06-01

Receive Date

2022-07-04

Publish Date

2022-06-01

Page Start

128

Page End

153

Print ISSN

1110-0974

Online ISSN

2537-0987

Article File

BNNI_Volume 59_Issue 1_Pages 128-153.pdf

PDF . 631.1kB

Link

https://bnni.journals.ekb.eg/article_247917.html

Detail API

https://bnni.journals.ekb.eg/service?article_code=247917

Order

247,917

Type

Original Article

Type Code

442

Publication Type

Journal

Publication Title

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt

Publication Link

https://bnni.journals.ekb.eg/

MainTitle

Chemical and biological evaluation of fortified biscuits with different concentrations of zinc or selenium

Details

Type

Article

Created At

22 Jan 2023