EFFECT OF MUNG BEAN AND RED LENTILS DIETARY FIBER (RAW VERSES COOKED) ON THE LIPID PROFILE OF INDUCED HYPERCHOLESTEROLEMIC RATS

Abstract

The study was carried out to evaluate the hypocholesterolemic effect of crude dietary fiber extractsofrawand cooked (whole) mungbean (Vignaradiata)and red lentils(LensCulniras).High fiber diets were prepared using35 % crude dietaryfiber extract of bothraw and cooked mung bean and red lentils.Hypercholesterolemiawasinduced in 40 spraguedawleymale rats, weighing 205-225g. The animals wereequally divided into 5groups to study the effect of purified diet AIN-93 M, raw and cooked mung crude fiber diet,raw and cookedred lentilscrude fiber dietontotalcholesterol, very low-density lipoprotein cholesterol, low density lipoprotein cholesterol,high density lipoprotein cholesteroland triglycerideslevels.Therat groupinduced with hypercholesterolemiawas fed on puri-fied diet AIN-93-M and labeledas Group I. Group II comprised of induced hypercholesterolemicrats given raw mung crude fiber diet; whereas GroupIII consistsof induced hypercholesterolemic rats that were given cooked mung crude fiber diet, Group IV consisted of hypercholesterolemic rats givenraw red lentilscrude fiber dietand Group V comprised ofhypercholesterolemic rats fed on cooked red len-tilscrude fiber diet.The hypercholesterolemic group fed onraw mung bean crude fiberdiet had signif-icantly lowered the total cholesterol.Likewise,a decrease in very low-densitylipoprotein cholesteroland low-density lipoprotein cholesterol withahigher ratio of high-density lipoprotein cholesterolwas recorded inthe same group. The results are of the view that cooking mayhave slightly reducedthe hy-pocholesterolemiceffect of thepulses under study.Key words:Crude fiber diet, Hypercholesterolemia, Mung bean, Red lentil.(Received25-10-17Accepted 25-06-19)INTRODUCTIONThe diet ofa large number of people especiallyof lowersocio-economic strata in Pakistanis predomi-nantlybased on cereals and pulses. Amajor portion of caloriesand proteinis obtainedfrom acombination of cereals and pulses,thefoods that are economical andwidely available (Miller et al., 2017andHall et al.,2017). ). Pulses and lentils are cooked in a thick soup known as ‘daal’ and areconsumed with bread.Two of themost commonly used pulses are mung bean and red lentils;both of these are commonly eaten in whole seed form(Shah et al., 2011).Mung bean(Vignaradiata)isone of the im-portant ‘kharif’ pulsesof Pakistan andis widely con-sumed in South East Asian countries. Itisknown as‘dal moong’ in the native language (Joshi, 2016). It belongs to genus Phaseolusto Vigna and Fabaceae family. (Singh et al.,2013).Lentils(Lens Culniras)is a ‘Rabi’crop and hasasmall flat disc or lens likeseed. It comes invarious col-ors is mostly found in brown or greenin color.Like Mung beans, Lentils are also used in two forms whole, (with coat) and de-hulled(without coat) in various differ-ent foods around the world(Nosworthy et al.,2018)The present study aims to see the effect of highcrudefiber diets prepared from these pulses on the lipid profile of the hypercholesterolemic rats.MATERIALSAND METHODSThe NM-92variety of MungbeanandMasoor-2006of red lentil wereused in this study. Both of these varieties wereobtained from NAIB Faisalabad (NuclearInstitute for Agriculture and Biology).The samples from both of these pulseswere cleaned,and each sample wasdivided into two portions of raw and cooked samples. The raw samples were groundcoarsely and fiber was extractedthrough sieving with 20-mm mesh sieve. For the cooked samples the seedwere boiled at1000 C for 25minutesto until tender. Water was drained out to get samplesair-dried.The samples were then oven-dried andstored in air tight jars for their subsequent use.Proximate Analysis: Proximate analysis of each sample to be assayed was doneaccording tothe AOAC methods (2005). The estimation of crudedietary fiber was done accordingto theWeende Method (Czerkawski, 2013), cellulosewas estimated by Kurschner andHank method