| Abstract: | The nutritional quality of the fat products with melting range 36° to 37°C having been prepared from non-traditional oils like mowrah (Madhuca latifolia), ricebran (Oryzasativa) containing sal (Shorea robusta) and cottonseed (Gossypium hirstum) mixed with sal by interesterification (randomisation) were examined with rats and compared with that of “Vanaspati”, produced by hydrogenation of mixtures of liquid oils and used exclusively as a substitute of ghee (butter fat) in India. The average food intake, body weight gain, food efficiency ratio, weight of different organs, total lipid content of serum, liver, heart and kidney were similar in all the cases. Serum triglyceride levels were quite low in case of interesterified fats fed rats though total and free cholesterol levels were not significantly different. Serum phospholipid levels were slightly higher in case of the interesterified fats fed rats. Total and free cholesterol, phospholipid and triglyceride content of liver, kidney and heart were similar for the four dietary groups of rats. Serum lipids and liver lipids contain more polyunsaturated fatty acids when rats were raised on various interesterified fats in place of hydrogenated fat product “Vanaspati”. |
