Evaluation of Chemical and Nutritional Changes in Heat-Treated Grains after Freezing and Their Effect on Insulin Response and Sensitivity in Male Rats

Abstract This study was conducted in the laboratories of the College of Agriculture/Tikrit University 2024-2025. This study aimed to use wheat, oats, amber rice, potatoes, and white barley in three treatments without freezing, freezing for a period of one month, and freezing for a period of two months as a fortifying material in the production of food for rats. Used we note that the Amber rice gave the highest percentage of moisture for freezing for a month, reaching 76.1±9.1, and in potatoes, it gave the highest percentage of ash and fat without freezing, reaching, respectively 4.7±0.5 and 6.8±0.04, and wheat gave the highest percentage of protein for a two-month freezing period, reaching 3.0±0.03, and oats gave the highest percentage of carbohydrates for a two-month freezing period, reaching 54.6±5.2, and the estimate of insulin and glucose, potatoes gave the highest percentage without freezing, reaching respectively 7.20±8.20a and 116.7±8.20a. As for the analysis of the lowest level of glucose, Amber rice gave the highest percentage without freezing at 112±7.37a, and potatoes gave the highest percentage of glucose without freezing. It reached 120±5.20a, while barley gave the highest insulin tolerance rate for a one-month freezing period, reaching 14.2±0.58a, and potatoes gave the highest insulin sensitivity value for a two-month freezing period, reaching 0.063±0.02a.