Fatty acid profile and physiological effects of spirulina-enriched biscuits in rats
DOI:
https://doi.org/10.31989/ffhd.v16i5.1953Abstract
Background: This study aimed to evaluate the effect of substituting wheat flour in biscuits with spirulina powder at different levels (3%, 5%, 7%, and 9%) in order to develop a nutritionally enhanced functional food, given spirulina’s high content of protein, fiber, and bioactive compounds.
Methods: Five biscuit formulations were prepared, including a control (100% wheat flour) and four treatments with increasing levels of spirulina substitution. Chemical composition, amino acid profile, and fatty acid composition were analyzed. An in vivo study was conducted using Wistar rats over an 8-week period to assess physiological effects, including hematological parameters and liver enzyme activity.
Results: Spirulina exhibited high nutritional value (approximately 60%–70% protein), resulting in a dose-dependent increase in protein and fiber content in the fortified biscuits. Improvements were observed in essential amino acids, particularly lysine, as well as in fatty acid composition with increased omega-3 levels. In the animal study, spirulina-enriched biscuits significantly increased hemoglobin levels and red blood cell count. Liver enzyme activities showed statistically significant increases but remained within normal physiological ranges, indicating product safety.
Conclusion: The findings confirm that spirulina-enriched biscuits improve nutritional quality and exhibit beneficial physiological effects without adverse impacts, making them a promising functional food for addressing protein-energy malnutrition and micronutrient deficiencies.
Novelty of the Study: This study uniquely integrates both compositional analysis and physiological evaluation, demonstrating a direct link between food formulation and biological outcomes, thereby providing stronger evidence for the efficacy of spirulina-based functional foods.
Keywords: Spirulina; Arthrospira platensis; functional biscuits; fatty acid profile; amino acid composition; hematological parameters; liver enzyme activity; wheat flour substitution.
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