المحتوى الكيميائي للترمس و دوره التغذوي في خفض المؤشر الكلوكوزي
Year: 2018
Type: article
Abstract: The aim of the study was Know the the chemical composition of lupine and the effect of this on the reduction of the Glycemic index in volunteer . Results showed that the lupine content of protein, fat, fiber, carbohydrates and moisture were 36.4, 9.56, 22.34, 20.44 and 9.12% respectively. As for the lupine content of the active compounds the percentage of phenolic compounds in the water and alcohol extract of the soaked seeds was 0.77 and 0.923 mg / ml respectively, while the non-soaked seeds had a content of 0.892, 1.024 mg / ml, respectively. The content of the flavonoid compounds in the water and alcohol extract of the soaked seeds was 0.0342 and 0.066 mg / ml respectively, and the un non-soaked seeds were 0.0314 and 0.054 mg / ml, respectively. 0.0527and 0.0804 mg / ml. As for the content of the pyruanthocyanins in non-soaked and soaked lupine seeds, it was 0.38, 0.52 mg / ml, respectively. As for the content of the lupine seeds of vitamins B1, B6, C and Folic acid it was 12.93, 13.77, 38.62 and 240.90 PPM, respectively. The value of the Glycemic index GI index was 21 for the volunteer after feeding on lupine compared to the consumption of the glucose .
Source: مجلة الزراعة العراقیة البحثية
Language: Arabic
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7160742313