In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats

This research was purposely to study and determine the physicochemical characteristics, sensory hypocholesterolemic effects of purple sweet potato bread made from flour, starch, fiber-rich flour starch processing waste on white male species Wistar rats conducted in vivo. used a non-factorial randomized block design model with treatment 100% standard feed, 25% mixture bread, combination 50% healthy rats, feed gemfibrozil, 25 % against hyper cholesterol rats. result shows different percent decrease total cholesterol, triglycerides, LDL (Low-Density Lipoprotein), an increase HDL (High-Density Lipoprotein) 1 blood serum as test animals.