Year: 2014 | Month: June | Volume 3 | Issue 1
Hypocholesterolemic Effects of Soybean and Sweet Lupine Tempeh in Hypercholesterolemic Rats
Abstract:
A study was designed to evaluate the hypocholesterolemic effects of soybean and sweet lupine tempeh fermented with Rhizopus oligosporus in hypercholesterolemic rats. Soybean and sweet lupine seeds and Rhizopus oligosporus were used in this study to produce tempeh using traditional method. Both types of tempeh were subjected to biological study. Thirty-six male albino rats of Sprague-Dawley strain were divided into 6 groups as follows: (1) control negative (C-); (2) hypercholesterolemic (control positive, C+); (3) hypercholesterolemic + 3.5% protein from soybean tempeh; (4) hypercholesterolemic + 7% protein from soybean tempeh; (5) hypercholesterolemic + 3.5% protein from sweet lupine tempeh; (6) hypercholesterolemic + 7% protein from sweet lupine tempeh. All animal groups received the selected experimental diets for 4 weeks.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
