الفهرس 
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Abstract
This study was conducted to study the effect of popcorn and roasted corn as powder on biological, biochemical, and anti-diabetic changes of male albino rats. Study the efficiency of different concentrations (2.5 and 5 %) of popcorn and roasted corn as powder and anti-diabetic changes of male albino rats. Also, some physiological characteristics such as BWG, FI, FER and internal organs weight were determined. Some biochemical parameters (glucose levels, liver functions, kidney functions, TC, TG, HDL-c, LDL-c, VLDL-c and) and hematological parameters (RBC, WBC, hemoglobin and platelet) in tested albino rats were also measured. Chemical composition as well as active compounds in popcorn and roasted corn such as phenolic compounds and phytochemicals of using HPLC will also determine.
The use of (48) male albino rats weight ranges between (140-150 g ±10g) during the experiment period. Rats will feed on basal diet prepared according to (AIN, 1993) for seven consecutive days to make adjustment and rats are divided into 8 groups each group that consists of six rats as follows:
group (1: Rats were feed on basal diet as a negative control group.
group (2): Rats were injected with alloxan 150 mg and used as positive control group.
group (3): Positive group fed on basal diet fortified with popcorn powder at does 2.5% of the weight of the diet.
group (4(: Positive group fed on basal diet fortified with popcorn powder at does by 5% of the weight of the diet.
group (5): Positive group fed on basal diet fortified with roasted corn power by 2.5% of the weight of the diet.
group (6): Positive group fed on basal diet fortified with by roasted corn power 5% of the weight of the diet.
group (7): Positive group fed on basal diet fortified with mixture 1:1 of popcorn and roasted corn by 2.5% of the weight of the diet.
group (8): Positive group fed on basal diet fortified with mixture 1:1 of popcorn and roasted corn 5% of the weight of the diet.
During the experimental period, the body weight and feed intake were estimated weekly, and the general behavior of rats was observed.
The experiment will take 28 days, at the end of the experimental period each rat weight separately then, rats are slaughtered and collect blood samples.
The obtained results could be summarized in the following:
6.1. Chemical composition of popcorn and roasted corn:
1. The higher values of protein, fiber, carbohydrates, and energy value as dry weight recorded for popcorn. The values were 10.99%, 3.82%, 67.98% and 355.75 kcal/100g, respectively.
2. While the lowest value recorded for moisture, fat and ash content recorded for roasted corn. The values were 11.59%, 4.43%, 1.19%, respectively.
6.2. Phytochemicals characteristics of popcorn and roasted corn:
1. The popcorn has higher total phenols, and antioxidant scavenging activity contents. The values were 421.80 mg GAE / 100 g DW, and 41.20%, respectively.
2. While roasted corn were recorded higher total flavonoids contents, being 87.30 mg CAT/100g DW.
6.3. Phenolic compounds of popcorn fractionation by HPLC analysis:
1. The highest phenolic compounds in popcorn recorded for ferulic acid, P- coumaric acid and O-coumaric acid.
2. While the lowest phenolic compounds in popcorn recorded for gallic acid, gentisic acid and vanillic acid.
6.4. Phenolic compounds of sweet roasted corn fractionation by HPLC analysis:
1. The highest phenolics compounds in roasted corn recorded for vanillic acid, homogentisic acid and gentisic acid.
2. While the lowest phenolic compounds in roasted corn recorded for P- coumaric acid, ferulic acid, and vanillin.
6.5. Effect of popcorn, roasted corn and their mixture on body weight gain, feed intake and feed efficiency ratio of diabetic rats:
1. The body weight gain indicated that there is a significant difference (P≤ 0.05) between negative control and positive control group.
2. The highest body weight gain of treated groups (diabetic) recorded for diabetic group rats fed on 2.5% popcorn powder. While the lowest value recorded for diabetic group rats fed on 5% roasted corn powder with significant difference.
3. There are significant differences (P≤ 0.05) between negative control and positive control group.
4. The highest feed intake of treated groups (diabetic) recorded for diabetic group rats fed on 5% popcorn powder. While the lowest value recorded for diabetic group rats fed on 5% roasted corn powder with significant difference (P≤ 0.05).
5. There is significant difference (P≤ 0.05) between negative control group and positive control group.
6. The highest feed efficiency ratio of treated group recorded for diabetic group rats fed on 2.5% popcorn powder. While the lowest value recorded for diabetic group rats fed on 5% roasted corn powder with significant difference (P≤ 0.05).