Exploring the functional potential of quinoa-wheat UFB against CCl4 induced hepatotoxicity

Abstract

Kainat Ashfaq, Shinawar Waseem Ali, Muhammad Rizwan Tariq, Ijaz Ahmad, Maufia Shafiq, Muhammad Muneeb Hashmi, Qurban Ali

Alterations in lifestyle and dietary habits due to urbanization lead us towards communities facing wide-spread diet related health issues specifically protein-energy malnutrition. Unleavened flatbread (UFB) is a staple food in Asian countries which also serves as a cheap source of protein and energy. This study is intended to utilize quinoa and wheat composite flour for the production of functional unleavened flat bread (UFB) and evaluate its effectiveness to mitigate hepatotoxicity and nephrotoxicity using animal model. Fortification of quinoa in whole wheat flour created a remarkable effect on the nutritional profile, as a significant increase in protein and mineral contents of composite flour blends was observed. In-vivo analyses of functional unleavened flatbread from T3 (75:25%) in Swiss albino male rats showed significant positive results in-case of CCl4 induced hepato- toxicity and nephrotoxicity when compared with unleavened flatbread made from T0. Liver enzymes AST, ALP and total bilirubin were decreased up to 55.5%, 38.38% and 16.67% in UFBT3 treated rats. Reduction in urea (25%), creatinine (42.10%) and uric acid (3.26%) was also observed. Results indicate the perks of quinoa fortification in whole wheat flour which enlighten the potential of this product (UFB) as a functional food. As chapatti (UFB) is the prime course in our local eatery, this study 1st time reveals the potential of Quinoa-Wheat UFB to reduce malnutrition and hepatotoxicity in Pakistan.