Nutritional, immunomodulatory, and metabolic benefits of whey incorporated black wheat instant idli mix: in vivo rat model

Abstract The valorization of dairy by-products and pigmented cereals offers a promising strategy for developing functional foods that address protein-energy malnutrition and metabolic disorders. The present study was conducted to assess the efficacy of black wheat idli along with different whey formulations (paneer whey and whey protein concentrate) on growth, nutrient utilisation, clinical chemistry, and viscera yield in rat models. Twenty-five, three-week-old Charles Foster rats were randomly assigned to five groups ( n = 5 each) and either on standard basal diet incorporated (@25%) with conventional idli , black wheat idli , and/or different whey formulations instant mix as follows: standard basal diet (G1), conventional control idli (G2), black wheat idli (G3), black wheat idli incorporated with paneer whey (G4), or black wheat idli incorporated with whey protein concentrate (G5). G5 demonstrated higher body weight gain and feed efficiency than G1, indicating improved nutrient utilisation. In contrast, the whey-incorporated groups (G4 and G5) exhibited enhanced organ health by reducing liver enzyme levels and blood urea levels, suggesting enhanced detoxification and renal function. Haematologically, the whey-incorporated groups exhibited significant increases in haemoglobin, erythrocyte count, and immune cell activity, and reduced platelet counts. Black wheat idli (G3) demonstrated notable metabolic benefits, particularly through the reduction in blood glucose levels. In addition, the G3 group may have contributed to maintaining stable creatinine levels, indicating potential protective effects on renal function. The metabolic parameter, particularly serum albumin and globulin levels, improved in the whey-incorporated groups, indicating enhanced protein utilisation and reduced anti-nutritional effects, which collectively contributed to improved digestibility and nutrient absorption. The combination of black wheat and bioactive whey peptides creates a sustainable functional food that supports the circular bioeconomy and strengthens public health food security systems.