Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

Abstract

Objective: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. Design: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. Setting: School of Exercise and Nutrition Sciences, Deakin University. Subjects: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean7s.e.m.; age 3272 y; body mass index, 24.770.8 kg/m 2 ). Intervention: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. Results: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P ¼ 0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (Po0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. Conclusions: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

Dietary pulses, satiety and food intake: A systematic review and meta‐analysis of acute feeding trials

“…Of the 1753 reports identified by our search, 1702 were excluded based on review of titles and abstracts. The remaining 51 reports were reviewed in full, and of these 42 were excluded, leaving a total of one trial from each of 9 reports providing data for acute feeding trials to be included in our analyses . All nine reports provided data for satiety or an equivalent measure, and seven reports provided data for FI .…”

“…Second meal setting is another factor that may have contributed to the non‐significant effects on FI: two of our seven FI trials used varied buffets for the second meal —a method that is considered not to be reflective of typical meals and liable to stimulate greater food intake in certain individuals . Predictably, the FI in these two trials had the highest variability (Hall et al MD = 50, 95% CI: −123‐223; Johnson et al MD = 42, 95% CI:−113‐197).…”

“…All FI data were expressed as mean differences (MD) with 95% confidence intervals (95% CIs); since all trials included were crossover trials, we estimated the between‐treatment MD using the methods described by Elbourne et al . Missing standard deviations for difference in FI were imputed using published methods : we used the only trial reporting P value for a pairwise comparison between dietary pulse and control groups to derive a between‐groups correlation coefficient, which was used to impute the missing standard deviation of MD for the trial by Johnson et al . For the trial by Holt et al , we estimated standard deviations of FI values based on the standard deviations of the most methodologically similar trial , which we then used with the derived between‐groups correlation coefficient to estimate a standard deviation of MD.…”

Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

“…Substitution of white wheat flour for legume flour in bread constitutes a promising and successful approach for the amelioration of glycaemic response to bread and can result in nutrient-dense and palatable products. 32,33 As far as the insulin response to legume-enriched breads is concerned, more randomized controlled clinical trials are needed to draw more definite conclusions, as judged by the increased insulin response demonstrated in some studies after the ingestion of breads made of lupin flour 20 and chickpea flour, 25 and the absence of data regarding other legumes. Additionally, cooked legumes tend to retrograde more quickly than cereal starch (richer in RS), and have high protein content and protein-starch interactions, as well as high dietary fibre content, which further hinder digestibility.…”

“…24 Although it is characterized by high level of RS, in the study by Johnson et al, 25 when 25% of white wheat flour was replaced by chickpea flour or extruded chickpea flour, the only significant reduction on postprandial glycaemia was found towards the end of the 2 h while no significant difference emerged in terms of iAUC and GI. 24 Although it is characterized by high level of RS, in the study by Johnson et al, 25 when 25% of white wheat flour was replaced by chickpea flour or extruded chickpea flour, the only significant reduction on postprandial glycaemia was found towards the end of the 2 h while no significant difference emerged in terms of iAUC and GI.…”