Effects of adding whole barley flour to bread and its impact on anti-obesity action of female rats fed a high-fat diet

Abstract

The present investigation was focused on the effect of whole barley on balady bread properties and its nutritional and biological evaluation through different sets of rats. Chemical, sensorial and microbial properties were determined. The anti- obesity action of high levels of whole barley 60, 80% supplemented bread through 30 female rats evaluated. The increasing level of whole barley flour (WBF) incorporated into bread significantly increased crude fiber and ash contents High levels from WBF led to decrease the microbial load in the bread. Concerning biological evaluation, body weight gain of groups treated with barley had a significant decrease. Nearly all fatty cells from group 5 treated with bread (80% WBF) are small like negative group as demonstrated by histopathology of fatty tissue. Barley bread stabilized blood glucose levels, ameliorated lipid profile, liver enzymes and urea level but creatinine level was in similar level and improved the histological structure of liver tissues. In conclusion, this study demonstrates that incorporating high levels of whole barley into balady bread not only enhances its nutritional and microbial properties but also exerts anti-obesity effects and promotes overall metabolic health in rats. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits. These findings highlight the potential of barley-supplemented bread as a functional food product with various health benefits.