الفهرس 
Diabetes mellitusOnly 14 pages are availabe for public view
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Abstract
This study was conducted to study the chemical composition of stevia (Stevia rebaudiana) and samwa (Cleome droseriloia) leaves as powders which were obtained from the Agriculture Research Center farm, Giza, Egypt. Determination of some active compounds of stevia and samwa leaves as powder such as total phenols and identification of phenolic compounds using high performance liquid chromatography (HPLC). This study was conducted to study supplementation of some bakery products (biscuits and cake) with different concentrations (2.5, 5, 10 and 15%) of stevia (Stevia rebaudiana) and samwa (Cleome droseriloia) leaves and evaluate the effect of various concentrations (2.5, 5, 10 and 15%) of examined herbs by products on biscuits and cake sensory evaluation. Also, study the effect of stevia and samwa leaves as powder on biological, biochemical and anti-diabetic changes of male albino rats. Biological study of biscuits and cake supplemented with stevia and samwa leaves as powder were done on male albino rats model (140±10g) for 28 day with different concentrations (2.5 and 5%) of biscuits and cake supplemented with stevia and samwa powder. Rats were divided into 10 groups; each group which consists of 5 rats as follows:
group (1): Rats will feed on basal diet as a control negative.
group (2): A group injected by alloxan a dose of 150 mg per kg of weight of the rat and used as a positive control group.
group (3): A group infected diabetic is fed on biscuits supported with stevia powder by 2.5% of the weight of the diet.
group (4): A group infected diabetic is fed on biscuits supported with stevia powder by 5% of the weight of the diet.
group (5): A group infected diabetic is fed on cake supported with stevia powder by 2.5% of the weight of the diet.
group (6): A group infected diabetic is fed on cake supported with stevia powder by 5% of the weight of the diet.
group (7): A group infected diabetic is fed on biscuits supported with samwa powder by 2.5% of the weight of the diet.
group (8): A group infected diabetic is fed on biscuits supported with samwa powder by 5% of the weight of the diet.
group (9): A group infected diabetic is fed on cake supported with samwa powder by 2.5% of the weight of the diet.
group (10): A group infected diabetic is fed on cake supported with samwa powder by 5% of the weight of the diet.
Also, some physiological characteristics such as (BWG, FI, FER& organs weight) and some biochemical characteristics blood glucose, total cholesterol, triglycerides, lipoprotein fractions (HDL-c, LDL-c, VLDL-c), liver and kidney functions.
The obtained results could be summarized in the following:
6.1. Chemical composition of stevia leaves:
1. The moisture, protein, fat, ash, fiber, carbohydrates and energy value contents of stevia as dry weight were 4.69, 49.22, 0.01, 1.68, 1.515, 0.280% and 198.09 kcal/100g, respectively.
6.2. Chemical composition of samwa leaves:
1. The moisture, protein, fat, ash, fiber, carbohydrates and energy value contents of samwa leaves as dry weight were 6.8, 27.34, 0.01, 1.60, 1.76, 0.450 % and 111.25 kcal/100g, respectively.
6.3. Total phenolics of of stevia and samwa leaves:
1. The highest total phenolics were recorded for samwa leaves, which recorded 32.55 mg GAE/100g.
2. While, the lowest total phenolics recorded for stevia leaves, which recorded 29.17 mg GAE/100g.
6.4. Identification of phenolics compounds in stevia leaves:
1. The highest phenolics compounds recorded for acetone - DNPH, while the lowest phenolics compounds recorded for propionaldehyde - DNPH. The mean values were 2.47 and 0.41 %, respectively.
2. While, caffeic acid did not detectable at these conditions.
6.5. Identification of phenolics compounds in samwa leaves:
1. The highest phenolics compounds recorded for 2,5-dimethylbenzaldehyde-DNPH, while the lowest phenolics compounds recorded for propionaldehyde- DNPH. The mean values were 5.63 and 0.09 %, respectively.
2. While, gallic acid did not detectable at these conditions.
6.6. Sensory characteristics of produced biscuits prepared by replacement of wheat flour (WF) with different levels of stevia and samwa powder:
1. Afive member taste panel scored color, flavor, taste, texture and overall acceptability of biscuits baked with 100% wheat flour, stevia and samwa at the levels of (2.5, 5, 10 and 15%) and the control sample. There were significant differences between color, flavor, taste, texture and overall acceptability of control sample and that in biscuits substituted with 2.5,5,10 and 15% of stevia and samwa powder.