Presenter Information

Dominic BarkerFollow

Student Major/Year in School

Life Sciences, Pre-Dentistry, third year

Faculty Mentor Information

Dr. Lindshield, Department of Food, Nutrition, Dietetics, and Health, College of Human Ecology

Abstract

Comparing Soy Protein to Whey Protein with FBFs using Rats

Dominic Barker1, Erin Ward2, Dr. Suleria2, Dr. Lindshield2

1Life Sciences College of Arts and Sciences, 2Department of Food, Nutrition, Dietetics, and Health College of Human Ecology

Kansas State University, Manhattan, Kansas

Those in developing countries who receive food aid, such as fortified blended foods (FBFs), are at an increased risk for iron deficiency anemia as well as malnutrition. Children in these countries are primarily fed FBFs due to them being malnourished. Being poorly fed causes health issues within the body including a lack of growth in children and its ability to combat diseases. Our primary objective was to distinguish if soy protein is equivalent to whey protein in regard to growth and iron status in Fortified Blended Foods (FBFs) in addition to how varying levels of sugar can affect the outcomes using rat model. Soy is being studied because it is a cheaper alternative than whey protein and if proven is equivalent, can be used as a new protein for food aid for the United States. This project was a four-week study where we would measure the iron in the blood and from the liver of the rats and monitored their growth throughout the study. There were four sorghum, three corn soy, two WPC and one control group which adds up to ten total groups. There were 100 total rats, so they were divided into groups of ten at the start of the study. Their weight was measured once a week along with food intake every other day during feedings. At the end of the study, their blood was taken in order to analyze their iron status which found that hemoglobin levels were equivalent across all FBFs ranging from ~14.5 – 16.1 grams/deciliters. Another statistic we measured was caloric efficiency. In both Sorghum and Corn Soy FBFs, the caloric efficiency remained the same with the same with the addition to sugar levels. As a result, soy protein was just as efficacious to whey and that variants of sugar did not affect the results of each FBF.

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Comparing Soy Protein to Whey Protein with FBFs using Rats

Comparing Soy Protein to Whey Protein with FBFs using Rats

Dominic Barker1, Erin Ward2, Dr. Suleria2, Dr. Lindshield2

1Life Sciences College of Arts and Sciences, 2Department of Food, Nutrition, Dietetics, and Health College of Human Ecology

Kansas State University, Manhattan, Kansas

Those in developing countries who receive food aid, such as fortified blended foods (FBFs), are at an increased risk for iron deficiency anemia as well as malnutrition. Children in these countries are primarily fed FBFs due to them being malnourished. Being poorly fed causes health issues within the body including a lack of growth in children and its ability to combat diseases. Our primary objective was to distinguish if soy protein is equivalent to whey protein in regard to growth and iron status in Fortified Blended Foods (FBFs) in addition to how varying levels of sugar can affect the outcomes using rat model. Soy is being studied because it is a cheaper alternative than whey protein and if proven is equivalent, can be used as a new protein for food aid for the United States. This project was a four-week study where we would measure the iron in the blood and from the liver of the rats and monitored their growth throughout the study. There were four sorghum, three corn soy, two WPC and one control group which adds up to ten total groups. There were 100 total rats, so they were divided into groups of ten at the start of the study. Their weight was measured once a week along with food intake every other day during feedings. At the end of the study, their blood was taken in order to analyze their iron status which found that hemoglobin levels were equivalent across all FBFs ranging from ~14.5 – 16.1 grams/deciliters. Another statistic we measured was caloric efficiency. In both Sorghum and Corn Soy FBFs, the caloric efficiency remained the same with the same with the addition to sugar levels. As a result, soy protein was just as efficacious to whey and that variants of sugar did not affect the results of each FBF.