The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

Table 5 Moisture, protein, fat, carbohydrate, ash, dietary fiber and energy density from the diets

Nutritional values	AIN-93 M	CAF	CAFS
Moisture (%)	32.20^a ± 0.08	23.25^b ± 0.45	19.80^c ± 0.02
Protein (g/100 g)	9.52^c ± 0.52	13.52^b ± 0.74	21.28^a ± 0.05
Fat (g/100 g)	2.25^c ± 0.65	27.19^a ± 0.28	24.74^b ± 0.07
Carbohydrate (g/100 g)	49.15^a ± 1.16	29.88^b ± 0.74	25.82^c ± 0.06
Ash (g/100 g)	1.87^c ± 0.02	3.13^b ± 0.14	3.67^a ± 0.07
Dietary Fiber (g/100 g)	5.00^a ± 0.13	3.02^c ± 0.03	4.69^b ± 0.02
Energy density (kcal/g)	2.55^c ± 0.03	4.18^a ± 0.01	4.11^b ± 0.01

Results are expressed as mean ± SD. AIN-93 M diet: negative control group (n = 10/group); cafeteria diet (CAF): positive control group (n = 10/group); and caferia diet with whole soybean flour (CAFS) (n = 10/group). To compare the experimental groups Tukey test was used. For each evaluated characteristic means followed by the same letter in the line are not significantly different at 5% probability.

ISSN: 1476-511X