Soy Protein is an Efficacious Alternative to Whey Protein in Sorghum–Soy Fortified Blended Foods in Rats
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open access
Keywords:
fortified blended foods
soy
sorghum
corn
sucrose
iron
rats
growth
protein quality
bone mineral density
Abbreviations used:
BMD
bone mineral density
CSB
corn–soy blend
CSB-15WPC
corn–soy blend with whey protein concentrate and 15% sucrose
CSB-0
corn–soy blend with 0% sucrose
CSB-5
corn–soy blend with 5% sucrose
CSB-10
corn–soy blend with 10% sucrose
FAQR
Food Aid Quality Report
FBF
fortified blended food
HFCS
high-fructose corn syrup
PER
protein efficiency ratio
SPI
soy protein isolate
SSB
sorghum–soy blend
SSB-15WPC
sorghum–soy blend with whey protein concentrate and 15% sucrose
SSB-0
sorghum–soy blend with 0% sucrose
SSB-5
sorghum–soy blend with 5% sucrose
SSB-10
sorghum–soy blend with 10% sucrose
SSB-15
sorghum–soy blend with 15% sucrose
WPC
whey protein concentrate.
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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).
Author disclosures: the authors report no conflicts of interest. BLL is an Academic Editor on Current Developments in Nutrition and played no role in the evaluation of the manuscript.
Supplemental Tables 1–6 are available from the “Supplementary data” link in the online posting of the article and from the same link in the online table of contents at https://academic.oup.com/cdn/.
Copyright © 2020 American Society for Nutrition. Published by Elsevier Inc.