Nutritive Value of Cookies Containing Wheat Germ Oil

Wheat germ, the main fatty component of wheat grain, is characterized by consisting of polyunsaturated fatty acids as well as its elevated content of natural antioxidant i.e. α-tocopherol. Cookies were prepared from wheat germ oil (WGO) with the objective of providing higher antioxidant content in the diet. Normal shortening was replaced with WGO at the levels of 0, 25, 50, 75 and 100% in the cookies formulation. The αtocopherol content was 1660mg/kg in the WGO. Fatty acid profile of WGO revealed the content of oleic acid (14.69%), linoleic acid (56.99%) and linolenic acid (9.51%). The α-tocopherol content of cookies improved significantly with gradual increase of WGO in cookies formulation, however sensory attributes of the cookies containing WGO up to 50% were as acceptable as control cookies. Above which the sensory characteristics of cookies were affected negatively. The biochemical effects of the cookies were assessed through weanling albino rats by feeding a diet of cookies (10 % protein basis) for three months. The results indicated a significant decrease in serum cholesterol and LDL (Low density lipoprotein) concentration of serum of rats fed over diets containing WGO against the control group. However, non significant differences were observed among diet groups fed over 50, 75 and 100% WGO levels. High density lipoprotein (HDL) concentration was not affected by the treatments during the study. Results indicated that WGO containing cookies lower LDL, without significantly changing the HDL in rats. These findings support the nutritional value of wheat germ as a natural source of edible oil containing essential fatty acids and natural antioxidant whose combined effects play a crucial role in reducing lipid peroxidation, which is ultimately useful in decreasing the risk of cardiovascular diseases.