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

Abstract

Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. “Mankoushe,” a popular Lebanese pastry made up of refined wheat flour was enriched with chickpea flour that is of better nutritional value, and its postprandial glycemia, insulinemia, lipidemia and appetite measures were monitored. A randomized cross-over study was performed on sixteen healthy Lebanese females, age (years): 22.90 ± 3.00, and BMI (kg/m2): 22.70 ± 2.65. Over-night fasted females were asked to consume two iso-energetic meals (201 g; 681 kcal) on two separate days, three days apart. One meal was the “Regular Mankoushe” (RM) made with white flour 100%, and the second meal was the “Chickpeas Mankoushe” (CM) made with a mixture of wheat/chickpea flour (70/30). Blood samples were collected 15 min before meal ingest and at 30, 90, 150 and 210 min postprandial. Glucose, insulin, triglycerides (TG), ghrelin, and glucagon-like peptide 1 (GLP-1) plasma levels were measured. Subjective appetite rating and food intake were also assessed. Incorporation of pre-processed chickpea flour into “Mankoushe” as 30% of the dough was associated with a modest reduction in both glucose and insulin levels, and TG was minimally affected. At the level of appetite hormones, changes in GLP-1 were similar, whereas the reduction in ghrelin was significantly lower after the RM meal and thus favored a higher satiating effect compared to CM. This was not paralleled by a similar change in subjective appetite scores and subsequent energy intake. In conclusion, findings suggest that pre-processed chickpea flour could be a promising functional ingredient of traditional pastries to improve their nutritional quality. Nevertheless, further investigations are warranted regarding its satiating effect.

Impact of food processing on postprandial glycaemic and appetite responses in healthy adults: a randomized, controlled trial

“…A previous trial investigating the impact of incorporating chickpea flour in flat breads reported no effects on GLP-1 levels although significantly higher levels of ghrelin were measured as a result of the intervention. 48 However, the incorporated chickpea flour only amounted to 30% in the intervention meals, accounting for consistency in both glucose and insulin responses. 48…”

“…48 However, the incorporated chickpea flour only amounted to 30% in the intervention meals, accounting for consistency in both glucose and insulin responses. 48…”

Pulse consumption improves indices of glycemic control in adults with and without type 2 diabetes: a systematic review and meta-analysis of acute and long-term randomized controlled trials

“…In alignment with blood glucose, pulse intake favorably affected post-prandial insulin levels with a larger effect in T2D population where reduction in PPGR was greater. There were large variations between RCTs with regards to characteristics of participants such as mean age (22-66 y) and BMI (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31), that might influence insulin secretion and sensitivity.…”

“…A number of randomized controlled trials have assessed the effect of pulse intake on acute post-prandial and longterm glucose response [14][15][16][17][18][19][20][21][22][23]. The studies differed in the type of pulses used, processing, doses and control group, and in different volunteer profiles [6,[24][25][26][27][28][29][30][31][32][33]. The study outcomes vary considerably with low quality of evidence and, therefore, the true effect size of pulse intake on measures of glycemic handling remains unclear [34].…”

The impact of smoking on estimated biological age and body fat composition: A cross-sectional study

“…Body composition measurements were obtained using the GAIA 359 PLUS device, which has been employed in several research studies due to its proven reproducibility and reliability in the assessment of body composition [16][17][18] . The device works on the principle of measuring the resistance of the human body when alternating current is passed through it.…”