BIOCHEMICAL EVALUATION OF CHICKPEA CAKES AS ADMINISTERED TO ALBINO RATS

Abstract

Chickpea cakes were prepared according to the procedure of the traditional cake after replacing 0, 25, 50, 75 and 100% of wheat flour by chickpea flour. Ingestion of chickpea cakes did not alter the levels of serum proteins, globulins or albumins. Chickpea cakes had a lowering effect on the serum glucose levels of rats. Serum creatinine and uric acid of different rat groups were within normal limits and did not change in response to chickpea cakes. Chickpea cakes did not affect liver function and had a cholesterol lowering effect either in the rat serum or organs: liver, kidney and heart.