Utilization of omefood planted wastes as a source of dietary fiber in Africa

Abstract

-The object of this study is utilize of two sources of dietary fiber such as apple pomace and pea hulls which added to some foods to lower blood cholesterol and to improve the liver functions. The dehydrated and pretreated samples of apple pomace as well as dehydrated samples of pea hulls were evaluated physically, chemically,

technologically and biologically. These different sources of previous fibers were substituted with w)leat flour (72% extraction) at different levels 6, 8, 10 and 12% as a total dietary fiber (TDF) for the production of soft biscuits and cakes. .;:rhe obtained results could be summarized as follows:

1-Apple pomace.

I The different treated and drying methods had not affected the chemical and p1-tysical properties of apple pomace. 2- Rheological properties it was found that, the substitution of different sourcesof fib¥r increased the water absorption of doughs, development time while the dough st pility , mixing tolerance, resistance to extension and extensibility decreased. 3- For sensory evaluation, we found that, adding dietary fibers of apple pomace improve the color, taste, oder and texture of biscuits and the best samples were that substituted with the solar dried apple pomace treated with CaCL2 . 4- For biological evaluation significant differences could be seen among the tested groups concerning the gain in body weight. Rats fed with fiber- free diet had the highest value for gain in body weight.The highest food intake was with the group of rats fed with fiber free diet while basal diet (10% cellulose) recorded the lowest score \ of food intake. The lowest levels of serum cholesterol, HDL, LDL and triglycerides