Volume : IV, Issue : II, February - 2014

Nutritive Value and Hypolipidemic Effects of Mulberry Leaves Powder

Dr. Lamiaa Mahmoud Lotfy

Abstract :

The present work was carried out to evaluate nutritive value of mulberry (Morusalba) leaves powder. Chemical analyses revealed that dry matter (DM) was 6.81%, crude protein 27.14%, ash content 15.68%, fibers content 26.47%, crude fat 1.93% and 28.78% for carbohydrates. The caloric values were calculated as 241.05 Kcal./100g. Among minerals, calcium content was 1493.22, iron 27.06 and 2.18 mg/100g for zinc. Magnesium, phosphorus, sodium and potassium content were 533.24, 370.91, 58.62 and 1239.07 mg/100 gm, respectively. Concentrations of total phenolic compounds, tannins, alkaloids and saponin were within safe range. For growth parameters, weight gain improved in cholesterolemic rats fed on mulberry leaves powder (16.62gm) as compared topositive control group (12.09gm). Highest food conversion rate (FCR) was found in positive control group (0.84) thencholesterolemic rats (0.65) whereas the lowest FCR was for negative control group (0.41). These results indicated that specific growth rate (SGR) values of rat groups were significantly high related with final weight. Effects of mulberry leaves powder on serum lipid profile were studied. Oral administration of mulberry leaves powder of 25% for three and six weeks produces significant (P<0.001) reduction of serum total cholesterol (from 99.07 to 81.29 mg/dl), triacylglyceride (from 91.01 to 83.62 mg/dl) and LDL-cholesterol (from 43.76 to 12.92 mg/dl) in hypercholesteremic group. This administration also led to increase of HDL-cholesterol (from 37.11 to 51.63 mg/dl). The present study suggests that mulberry leaves powder would be considered as effective agent to improve growth rate and to lower lipid in cholesterolemic rats.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Dr. Lamiaa Mahmoud Lotfy Nutritive Value and Hypolipidemic Effects of Mulberry Leaves Powder Indian Journal of Applied Research, Vol.IV, Issue. II


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