Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats

CARBONI A.; WEISTSTAUB A.; FERRERO C.; ZULETA A.; PUPPO M.C.

Food Bioscience

Elsevier

Lugar: London; Año: 2022

2212-4292

The objective of this work was to evaluate the influence of bread with thermal treated lentil flour on metabolic and physiological parameters. Thirty-two Wistar rats fed for 60 days with different diets were studied: control (C), wheat bread (WB), wheat-lentil bread (LB), and lentil flour (LF). Food intake, weight gain, feces moisture, and apparent calcium absorption (AACa) were recorded during the experiment. The weight and pH of the cecum, as well as serum parameters, were evaluated after sacrifice. LB group showed higher intake and weight gain. Diets with lentil produced several positive effects: an increase in feces moisture, higher AACa, augmentation of cecum weight, and acidification in the cecum. Besides, an improvement in bone quality and a reduction of cholesterol was observed with lentil diets. Because of the named benefits, bread containing lentil flour could be considered a functional food.