Nutrient Profile and Muscle Protein Synthesis in Response to Corn Bread Made From Refined Versus Whole Grain Maize Flour

The purpose of the study is to quantify and compare the serum nutrient and hormonal profile, and muscle protein synthesis rates, in response to consuming isonitrogenous amounts of a traditional East African meal, mung bean stew with a traditional African corn bread made from two different kinds of maize (whole corn flour or refined). Specific aim 1: Describe the post-prandial nutrient and hormonal profile in serum in the 3 hours following consumption of a portion of mung bean stew with traditional African corn bread made with either whole grain maize flour or refined maize flour. Specific aim 2: Compare the ability a portion of mung bean stew and traditional African corn bread made with either whole grain maize flour or refined maize flour to activate mTORC1-specific and whole muscle protein synthesis in an in vitro model of muscle.

Inclusion Criteria: * Healthy active males and females (To be considered active, volunteers must meet the following American College of Sports Medicine's guideline for physical activity for healthy adults: performing at least 150 minutes per week of moderate-to-vigorous intensity physical activity. * Age18-30 years * Normal weight (BMI between 18 and 25 kg/m2 Exclusion Criteria: * Health or dietary restrictions that would prevent consumption of the test foods * Known food allergy to corn * Anemia (low red blood cell count) * Overweight or obesity (BMI \> 25 kg/m2) * Receiving any medication that may interfere with the study * Metabolic or endocrine disorder that would affect the digestion, absorption, and/or physiological response to any of the nutrients ingested. * Currently not meeting the ACSM physical activity recommendations (IPAQ score \< 150 min/week of moderate-to-vigorous physical activity. * Pregnancy