Hypocholesterolemic effects of noodles prepared from sago, sorghum and mung bean flours in hyperglycemic rats

Abstract

Nowadays food development is not only for fulfilling nutritional needs, but food can also have functional properties that are beneficial to health. This study aimed to determine the potential of noodles based on local food ingredients to be developed as a functional food. The functional properties of noodles were observed through blood serum cholesterol profile and SCFA (Short Chain Fatty Acid) levels in the caecum. The in vivo studies used 5 groups of Sprague Dawley rats, namely healthy rats, hyperglycemic rats, hyperglycemic rats with F1 diet, hyperglycemic rats with F2 diet, and hyperglycemic with F3 diet. Data were analysed in triplicates using a completely randomized design and post analysed using Duncan multiple range test. The results showed that the F1-F3 diet could improve blood cholesterol profile by decreasing total cholesterol 16.90-33.69%, triglycerides 30.41- 35.64%, Low density lipoprotein (LDL) 37.52-46.48%, and increasing High density lipoprotein (HDL) 103.92-127.47%. Caecum samples in rats with an F1-F3 diet contained acetic acid 5.35-9.28 mMol, propionic acid 3.56-6.39 mMol, and butyric acid 1.97-4.05 mMol. This can conclude that noodles based on sago, sorghum, and mung bean flour (F1- F3) can improve blood cholesterol profile and increase the SCFA levels of hyperglycemic rat caecum.