EFFECTS OF COMPOSITE FLOUR BLEND PASTAS ON LIVER FUNCTION AND LIPID PROFILE OF DIABETIC INDUCED WISTAR RATS

Background: Pasta, originating from Italy, is typically crafted from a mix of durum wheat flour, water, or eggs, shaped and then either boiled or baked. The demand for convenient, nutritious food has prompted innovations in pasta production, resulting in shelf-stable products of high quality. Their popularity stems from ease of preparation, affordability, and prolonged shelf life without significant quality decline. The health advantages associated with pasta consumption include its potential to lower the overall glycemic index of a meal, benefit individuals with diabetes, reduce breast cancer risk, and assist in weight management. Objective: This study evaluated the effects of composite flour blend pastas on liver function and lipid profile of diabetic induced wistar rats. Materials and Methods: The pastas were prepared from composite flour of different ratios of wheat flour (WF), African breadfruit flour (ABF), sprouted soybeans flour (SSF), and unripe plantain flour (UPF), referred to as blends pasta A (SSF 50%, UPF 35%, WF 15%, ABF 25% and CJ 100ml), pasta B (SSF 35%, UPF 50%, WF 25%, ABF 15% and CJ 100ml), pasta C (SSF 25%, UPF 50%, WF 50%, ABF 35% and CJ 100ml) and pasta D (SSF 15%, UPF 25%, WF 35%, ABF 50% and CJ 100ml), control (dangote pasta). Wistar rats (35) obtained from animal house of department of zoology and environmental biology, Michael Okpara University of Agriculture, Umudike, were used for the study; the rats were of same sex, age and were assigned randomly (five each cage) to seven different cages and the experiment lasted for 21 days. Statistical Package for Social Sciences was used for data analysis. Results: Glucose values at one hour were 75.33mg/dl for (NC group), 255.00mg/dl for (DC group), 313.00mg/dl for diabetic animal fed with dangote pasta , 230.00mg/dl for group A rats, 287.67mg/dl for group B rats, 270.33mg/dl for group C rats, and 296.00mg/dl for group D rats, group A rats were significantly different (p<0 05). Pre-induction Body Weight values were 105.57g for (NC group), 121.37g (DC group), 94.33g for Diabetic Animal fed with dangote pasta, 91.33g for group A rats, 118.83g for group B rats, 98.90g for group C rats, and 102.40g for group D rats. Glucose Level at day fourteen were 83.67mg/ml for normal control group, 267.67mg/dl for Diabetic Control group, 346.00mg/dl for Diabetic Animal fed with dangote pasta, 136.00mg/dl for group A rats, 124.67mg/dl for group B rats, 120.33mg/dl for group C rats, and 174.00mg/dl for group D rats. The glucose level of normal control group, diabetic control group, diabetic animal fed with dangote pasta, and group D rats were significantly difference (p<0.05).There were a percentage fall in glucose level -4.68% for (NC group), -5.43% for (DC group), -16.00% for diabetic animal fed with dangote pasta, 42.70% for group A rats, 57.17% for group B rats, 55.88% for group C rats, and 40.93% for group D rats. Albumin values were 3.61g/dl for (NC group), 2.76g/dl for (DC group), 2.41g/dl for diabetic animal fed with dangote pasta, 2.80g/dl for group A rats, 3.12g/dl for group B rats, 3.14g/dl for group C rats, and 3.20g/dl for group D rats. Conclusion: The rats gained body weights, liver function and their lipid profile were normal. The production of composite pastas as seen in this research will be of great benefit in the management of diabetes mellitus, protein energy malnutrition and other non-communicable diseases, will also serve as alternative composite flour for food industries.