Biochemical and physicochemical properties of Persea americana fruits replacement for margarine on wheat-avocado cakes production on wistar rats

Abstract

This research assessed the biochemical and physicochemical effect of Persea Americana fruits cake (PAFC) which served as a close substitute for margarine in Wistar rats. The animals were grouped into six of 5 rats each. Group A= received 100% Margarine and served normal as control, Group B= 20% Margarine+ 80% Avocado, Group C= 30% Margarine+ 70% Avocado, Group D= 40% Margarine+ 60% Avocado, Group E= 50% Margarine+ 50% Avocado, Group F= 100% Avocado only and all had access to clean drinking water ad libitum. The animals received these varieties of Persea Americana cakes for twenty one days. The results of the proximate composition of wheat-avocado cake showed that avocado cake contains higher carbohydrate, protein and fats. The carbohydrate content was highest in group F followed by group D It is also high in protein composition compared to group E D, B, and C. In spite that group F contain the highest amount of fiber followed by group D, C and E. More so, the moisture contents were higher in groups B and A respectively. The ash content were higher in group E and group A while the fat contents of group F has the least amount compared to groups E, C and A respectively. There were significant differences (PF>B>C>A, while A increased. The (HDL-C) was also analyzed and it was discovered that their values increased significantly. Group B increased more than group C, F, A, D and E the one-way ANOVA shows no significance difference (P>0.05) within and among groups in the TC- level. In overall, the biochemical and the physico- chemical properties of wheat avocado study shows that wheat avocado cake is strongly important in the management of hyperlipidemia and could be used or substituted essentially for margarine or butter in the production/baking of cakes though the texture and the aroma were not as pleasant as the 100% margarine cake.