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.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
Recommended Citation
Barker, Dominic (2019). "Comparing Soy Protein to Whey Protein with FBFs using Rats," Kansas State University Undergraduate Research Conference. https://newprairiepress.org/ksuugradresearch/2019/posters/62
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.
