Effect of nutritional recovery with soybean flour diet on body composition, energy balance and serum leptin concentration in adult rats

Table 1 Composition of the control, low-protein and soybean flour diets

Ingredient	Control	Low protein	Soybean flour **
	(17% protein)	(6% protein)	(17% protein)
		g/kg
Casein (84% protein)	202.0	71.5	-
Soybean flour	-	-	415.0
Cornstarch	397.0	480.0	312.2
Dextrinized cornstarch	130.5	159.0	103.7
Sucrose	100.0	121.0	78.6
Soybean oil	70.0	70.0	-
Fiber	50.0	50.0	40.0
Mineral mix (AIN-93)G*	35.0	35.0	35.0
Vitamin mix (AIN-93)G*	10.0	10.0	10.0
L-cystine	3.0	1.0	3.0
Choline bitartrate	2.5	2.5	2.5

*See [Reeves PG, Nielsen FH, Fahey GC Jr: AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. J Nutr 1993, 123:1939–1951.] for more details.
** Composition of soybean flour (100 g): 455 Kcal, 41 g carbohydrate, 25.5 g protein, 21 g total fat, 2 g fiber, 6 g humidity, 4.5 g ash, 100 mg isoflavone.

ISSN: 1743-7075