Journal article

Soy protein is an efficacious alternative to whey protein in sorghum-soy fortified blended foods in rats

EJ Ward, HAR Suleria, M Joseph, E Chambers, S Alavi, BL Lindshield

Current Developments in Nutrition | Oxford University Press (OUP) | Published : 2020

Abstract

Background: Previously we found that extruded corn-soy blend (CSB) and sorghum-soy blend (SSB) fortified blended foods (FBFs) containing whey protein concentrate (WPC) were equally nutritious food aid products. WPC provides high-quality protein; however, it is the most expensive ingredient in these FBFs. Objectives: The primary objective of this study was to determine if soy protein can serve as an alternative to WPC and the secondary objective was to evaluate different sucrose amounts in the FBFs. Methods: Nine extruded FBFs were formulated: 1 CSB and 1 SSB, both containing 9.5% WPC and 15% sucrose, served as comparison FBFs. Three additional CSB and 4 SSB FBFs were formulated containin..

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University of Melbourne Researchers

Grants

Awarded by USDA Micronutrient Fortified Food Aid Pilot Project


Awarded by National Institute of Food and Agriculture, USDA


Funding Acknowledgements

Supported by USDA Micronutrient Fortified Food Aid Pilot Project contract FFE-621-2012/033-00 (to SA); the Kansas Agricultural Experiment Station also provided funding for the animal study (to BLL). This sensory analysis research is based on work supported in part by the National Institute of Food and Agriculture, USDA, Hatch under accession number 1016242 (to EC).