Table 8 Effect of dough meal flour from plantain, soycake, rice bran and oat bran dough meal and control sample on blood lipid profile of cholesterol-induced Albino Wistar Rats

TC (mg/dL)

154.17 ± 0.38^a

26.85 ± 0.09^d

20.11 ± 0.02^g

22.47 ± 0.08^f

28.04 ± 0.02^c

34.78 ± 0.08^b

25.61 ± 0.02^e

< 200

TG (mg/dL)

212.10 ± 0.14^a

18.93 ± 0.06^e

17.45 ± 0.05^g

18.77 ± 0.02^f

20.53 ± 0.08^d

25.93 ± 0.04^c

28.42 ± 0.08^b

< 150

HDL-C (mg/dL)

42.64 ± 0.50^a

12.20 ± 0.06^g

12.89 ± 0.06^f

12.93 ± 0.01^e

17.72 ± 0.04^d

23.72 ± 0.04^b

19.48 ± 0.02^c

< 50

LDL-C (mg/dL)

64.39 ± 0.14^a

10.86 ± 0.05^b

3.73 ± 0.04^f

5.78 ± 0.06^e

6.21 ± 0.09^c

5.87 ± 0.05^d

0.45 ± 0.02^g

< 15

VLDL-conc. (mg/dL)

96.41 ± 3.10^a

8.60 ± 0.13^e

7.93 ± 0.11^g

8.53 ± 0.09^f

9.33 ± 0.21^d

11.79 ± 0.10^c

12.92 ± 0.22^b

 Coronary Risk Index

3.62 ± 0.0^a

2.20 ± 0.01^b

1.56 ± 0.01^d

1.74 ± 0.00^c

1.58 ± 0.02^d

1.47 ± 0.00^e

1.31 ± 0.01^f

3.421–8.454

 Atherogenic index

1.51 ± 0.11^a

0.89 ± 0.00^b

0.29 ± 0.00^f

0.45 ± 0.00^c

0.35 ± 0.01^d

0.25 ± 0.00^e

0.02 ± 0.00^g

2.622–6.623

 Log (TG/HDL-C)

0.69 ± 0.00^a

0.19 ± 0.00^b

0.13 ± 0.00^e

0.16 ± 0.00^d

0.06 ± 0.00^f

0.04 ± 0.00^g

0.16 ± 0.01^c

0.11–0.21

 Food intake

1291.02 ± 5.00^c

472.00 ± 7.10^f

1142.00 ± 4.10^e

1403.00 ± 5.20^a

1289.00 ± 4.50^c

1239.00 ± 3.32^d

1344.00 ± 3.20^b

–

 Weight gain

37.14 ± 2.31^b

−8.70 ± 0.03^f

25.70 ± 2.01^d

24.20 ± 3.03^e

37.10 ± 2.11^b

29.20 ± 3.01^c

41.50 ± 2.01^a

–