Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal

Abstract

The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion. A test meal was served at the end of both experiments to calculate EI and percent energy compensation (%EC). The results suggest a reduction of 29-36% in blood glucose concentration, and 83-98% EC after the chickpeas in Experiments 1 and 2 respectively compared to white bread. The average appetite showed a positive association with EI. We conclude that the consumption of chickpeas is beneficial on glycemic control and may help in body weight management through suppressing appetite and energy intake.

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread

“…Similarly, the use of legumes in food formulation is assuming greater importance and has attracted the attention of food processors, marketers, and consumers (Boye et al., 2010; El-Bar et al., 2017; Nasir and Sidhu, 2013). Legumes are rich in both insoluble and soluble dietary fiber, especially resistant starch, which is digested relatively at a much lower rate than that of cereal starch, it can be utilized for attenuating the abnormal sugar spikes in blood after consuming such legume–cereal based composite flour bread and other food products (Wong et al., 2009; Zafar et al., 2015; Zafar and Kabir, 2017). Grain legume seeds, however, are reported to accumulate significant amounts of various glycoproteins (lectins, protease inhibitors) and other compounds (phenolics, saponins, alkaloids) that also affect their nutritional and functional properties (Campos-Vega et al., 2010; Harada et al., 2010; Pandey et al., 2006; Rachwa-Rosiak et al., 2015).…”

Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores

“…Canned chickpea grains were found to suppress satiety and energy intake from a test meal consumed 120 min after the preload meal [ 42 ]. However, chickpea as flour was not found to impact satiety.…”

Tapping the Economic Potential of Chickpea in Sub-Saharan Africa

“…It is also particularly high in fiber. Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels, and for people with type 2 diabetes, higher fiber intake can improve and stabilize blood sugar, lipids, and insulin levels [44,45]. It has a low glycemic index, preventing blood sugar levels from rising too rapidly after a meal, and this makes it an especially good choice for people suffering from diabetes, insulin resistance, or hypoglycemia.…”