Document Type : Articles
Authors
1 Ministry of Agriculture / Nineveh Agricultural Directorate
2 College of Agriculture, Tikrit University, Department of Food Science
Abstract
The biochemical study was conducted in the laboratories of the University of Tikrit, Faculty of Agriculture for the period from 1/9/2019until 1/11/2019 The study included making soy cheese from the method of sour cheese and the cheese was fortified by adding dry ginger plant in concentrations of 0.2 and 0.4 g /100g soybean cheese and checks were made Chemical for cheese and biochemistry of rats and blood tests were taken in the middle and end of the experiment.The results of the chemical analysis of processed soybean cheese showed a decrease in the percentage of moisture and a rise in the percentage of protein and ash in the treatments that were supported by ginger. The results of the sensory evaluation also showed the superiority of ginger fortified soybean cheese 0.4g /100g cheese compared to other treatments. The results of the biochemical study conducted on rats showed a significant decrease at the level (p≤0.05) in the level of cholesterol, glucose, triglycerides, low-density lipoproteins and the ratio of urea and creatinine to the two treatments that were supported by ginger compared with the negative and positive control. The results of the histological anatomy of the liver and kidney showed superiority Treatments that were supported by ginger compared to the positive and negative control treatments, where a clear improvement was observed in the liver and kidney tissues and their normal appearance. Accordingly, the study aimed to manufacture of (tofu) cheese and study the effect of nutrition on soybean cheese fortified with different concentrations of ginger plant in the biochemical characteristics of blood of rats and follow-up of tissue tests of the kidneys and liver.
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