Valorization of Dairy Whey in Black Wheat Idli: A Functional Food Approach to Enhance Health Markers in Albino Rats

The present study investigated the impact of incorporating whey protein concentrate and acidic whey into black wheat idli (BWI) on the health parameters of albino rats. To assess the impact, five distinct dietary groups were established: a control group receiving a basal diet (G1), a group fed traditional wheat idli (G2), a group fed black wheat idli (BWI) (G3), a group whose diet was supplemented with black wheat idli fortified with acid whey (G4), and a final group receiving black wheat idli fortified with whey protein concentrate (WPC) (G5). The findings demonstrated a significant improvement in several critical health markers compared to the control group (G3). The fortification of black wheat idli (BWI) with whey derivatives significantly enhances key health and nutritional parameters in albino rats. Using the BWI group (G3) as the control, the group supplemented with whey protein concentrate (G5) exhibited the most pronounced improvement. The total leukocyte count in G5 increased by 42.38%, and neutrophil counts rose by 34.90%, indicating a strengthened immune response, while hemoglobin levels increased by 10.67% compared to BWI. Apparent protein digestibility also improved by 1.49% in G5, suggesting superior protein utilization. The acid whey group (G4) showed a modest 0.66% increase in leukocyte count and an 11.08% increase in neutrophils, although hemoglobin levels slightly decreased compared to BWI. Notably, erythrocyte count did not improve in the whey-fortified groups compared to the BWI group. These findings underscore the potential of whey fortification, particularly with whey protein concentrate, significantly enhancing the immuno-hematological and nutritional efficacy of black wheat-based functional foods, and thereby offering a sustainable and health-promoting approach to valorizing dairy byproducts.