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Abstract
This experiment was designed to investigate the effect of different types of bread, wheat bran extract and buckwheat hull extract on lipid profile and oxidative stress of normal and hypercholesterolemic rats. Buckwheat grains had high contents of protein, fat, crude fiber and ash compared to that found in wheat grains. The predominate fatty acid in buckwheat was linoleic acid 38.81% while palmitic acid was the major fatty acid found in wheat. The predominate amino acid in buckwheat glutamic acid 14.951 g/100g protein. Also, glutamic acid was the major amino acid (24.827 g/100g protein) in wheat followed by proline (9.165 g/100g protein). Balady bread which prepared by substitute 20% from wheat flour by buckwheat whole meal flour was acceptable. Buckwheat bread (100% buckwheat flour) contain the highest amount of protein 15.33% and crude fiber 8.20% while high fiber bread recorded the highest amount of fat 3.80% and ash 2.35% compared to other types of bread. Buckwheat hull contained the highest amounts from total phenol, total flavonoid and tannins (1250.06, 1168.09 and 85.05 mg/100g sample, respectively). It is also clear that, buckwheat bread (100% buckwheat flour contain the highest amounts from total phenol, total flavonoid and tannins compared to other types of bread. Ferulic acid was predominate (80.45%) in wheat bran but protocatechuic acid was the highest phenolic acid (66.31%) found in buckwheat hull. Regarding to flavonoids derivatives, rutin was the major flavonoid found in buckwheat hull (1255.7æg/g)