Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
Five samples of sunflower seed flour supplemented multigrain bread were prepared by using
various multigrain flours such as whole wheat flour, barley flour, oats flour, rice flour and
maize flour. Sunflower seed flour was incorporated at five different levels of 2.5, 5, 7.5, 10
and 12.5 percent. The developed samples were organoleptically evaluated and the sample
supplemented with 7.5 percent sunflower seed flour was found to be highly acceptable.
Sunflower seeds were roasted at 60°C for 10-15 minutes. Chemical analysis of sunflower seed
flour (raw and roasted) and highly acceptable bread pertaining to proximate composition, in
vitro protein digestibility, antioxidant activity, bioactive compounds, essential fatty acids and
minerals was done using standard methods. Roasting of sunflower seeds resulted in
significant increase in carbohydrates, in vitro protein digestibility, phosphorus, magnesium
and copper contents. The results revealed that the most acceptable sample had good amount
of energy (324.48 Kcal), protein (10.61 g), fat (2.92 g), fibre (11.36 g), ash (3.29 g),
antioxidant activity (12.13%), total phenols (31.54 mg), flavonoids (17.53 mg), omega 3 fatty
acids (186.16 mg), omega 6 fatty acids (13701.40 mg), phosphorus (68.74 mg), magnesium
(28.13 mg) and copper (0.12 mg) per 100 g. Sixty hyperlipidemic males aged 30-50 years
were supplemented with highly acceptable bread for a period of four months. The mean daily
intake of milk and milk products and nuts and oilseeds increased significantly (p<0.01) after
the intervention period. A significant increase (p<0.01) in the intake of total fat, dietary fibre,
PUFA, linoleic acid, ascorbic acid, alpha tocopherols and phosphorus was observed after
supplementation. The weight, BMI, total cholesterol, LDL cholesterol and triglycerides
significantly reduced to 83.83 Kg, 28.05 Kg/m2, 228.78 mg/dl, 159.78 mg/dl and 174.43
mg/dl respectively. Therefore, sunflower seeds can be utilized in bakery products as a food
based approach to reduce their risk of cardiovascular disease.
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Citation
Gurkirat Kaur (2020). Efficacy of sunflower (Helianthus annus) supplemented multigrain bread in mitigating the risk of heart disease (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.