Hepatoprotective effect of flaxseed and its protein on ethanol-induced hepatotoxicity in adult Wistar rats was investigated. The rats were divided into eight groups of which two served as control (group I: Control for AIN-93M diet groups and group II: Control for cereal-pulse diet groups) and six groups received ethanol orally every day. After 10 days along with ethanol, the rats received AIN-93M diet (group III); AIN-93M diet and commercial hepatoprotective formulation (CHF) (group IV); casein replaced by flaxseed protein in AIN-93M diet (group V); cereal-pulse diet (group VI); cereal-pulse diet and CHF (group VII); cereal-pulse diet containing flaxseed (group VIII) for four weeks. The flaxseed and its protein significantly prevented the elevation of plasma markers of hepatic damage, lowered lipid peroxidation, mitigated changes in antioxidant enzymes, and suppressed histopathological signs of hepatic damage. The hepatoprotective effect of flaxseed and its protein was comparable to CHF. These findings implicate the ameliorative effect of flaxseed and its protein on ethanol-induced hepatotoxicity. Practical applicationsOwing to globalization and an increase in earning capacity, alcohol consumption is becoming a part of social life and gradually transforming to addiction. Binge drinking is highly prevalent among low socioeconomic status population, which poses severe risks to health. Alcohol abuse is a public health problem causing three million deaths annually worldwide. Alcohol consumption is known to be a major cause of liver damage worldwide and has contributed to 44% of deaths from liver disease. As abstaining from alcohol is a challenging task, there is an escalating need to formulate potential hepatoprotective agents to prevent alcohol-induced hepatic damage. This study investigates the efficacy of flaxseed and its protein in conferring protection to the liver against ethanol-induced hepatotoxicity. This study also explores the benefits of incorporating flaxseed in the staple cereal-pulse diet. Findings of this study suggest that incorporation of flaxseed or its protein in food formulations can prevent hepatotoxicity and improve the overall quality of life among alcoholics. K E Y W O R D Sbilirubin, ethanol-induced hepatotoxicity, flaxseed, malondialdehyde, protein concentrate

The increasing prevalence of non-communicable diseases has shifted the consumers' preference for food products with sustained glucose release. This investigation is undertaken to modulate the pattern of carbohydrate digestibility of wheat flour (which is a staple) using oilseed and milk proteins at different levels, which form the binary matrix and with varying levels of fat which form the tertiary matrix. The effect of starch-water gelatinization systems in different ratios (1:10, 1:20) is also studied. Whey protein concentrates and casein reduced the rapidly available glucose (RAG) to a significant extent at 5% protein (p < 0.0001). The addition of fat decreased the RAG further by 1-4%, and RAG increased as a function of hydration (p < 0.0001). The enthalpy values from differential scanning calorimeter revealed that soy protein concentrate and whey protein are the least, at 3.15 and 3.24 J g −1 , respectively, which further decreased with fat at 1.52 and 2.81 J g −1 . Carbohydrate digestibility is modulated by the interaction of macronutrients in the matrix that is further aided by hydrothermal treatment. The extrapolation of the concept resulted in the formulation of Neer dosa -an instant protein-enriched Indian pancake with sustained carbohydrate digestibility.

Diabetes and other metabolic disorders are increasing at an alarming rate worldwide. This study aims to formulate rice-based and wheat-based snack khakhra, a pan-baked snack, with macronutrient distribution for diabetics, as per the guidelines issued by the American Diabetes Association. Protein, fiber, and fat-rich ingredients are used to modulate the starch hydrolysis pattern with 50-52%, 28-32%, and 16-20% of energy from carbohydrate, fat, and protein, respectively. It is observed that upon nutrient enrichment, the estimated glycemic index reduces by 8.5% in wheat-based khakhra and 11% in rice-based khakhra. Significant changes (p < 0.05) are observed in viscosity, swelling power, solubility, and thermal properties of khakhra flours. Changes in FTIR spectra are also observed, particularly in rice based samples. The khakhra, thus, formulated shows good sensory acceptability in both qualitative descriptive analysis and consumer acceptability tests. These findings suggest that a simple modulation in macronutrient content can be an effective tool in developing a healthy snack at both the domestic and industrial levels.