Investigation of selected foods added with fenugreek that controls postprandial blood glucose in healthy volunteers
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Date
2018-07
Authors
Robert, Sathyasurya Daniel
Journal Title
Journal ISSN
Volume Title
Publisher
Pusat Pengajian Sains Perubatan, Universiti Sains Malaysia
Abstract
meals were scored using Likert scales. Results revealed that fenugreek seed powder
contained considerable levels of protein (32.5%), carbohydrate (46.4%), total dietary
fibre (TDF) (39.6%), soluble dietary fibre (SDF) (23.8%) and insoluble dietary fibre
(IDF) (15.8%). Adding fenugreek to both foods significantly reduced the IAUC
compared to the food alone: white bread and jam, 180±22 versus 271±23 mmol × min/L
(P=0.001); fried rice, 176±20 versus 249±25mmol × min/L (P=0.001). Fenugreek also
significantly reduced the area under the satiety curve for white bread with jam (134±27
versus 232±33mm × hr, P=0.01) and fried rice (280±37 versus 379±36mm× hr, P=0.01).
On the other hand, the incremental areas under the glucose curve value (IAUC) of buns
and flatbreads with 10% fenugreek (138±17 mmol x min/L; 121±16 mmol x min/L)
were significantly lower than those of 0% fenugreek bun and flatbreads (227±15 mmol x
min/L; 174±14 mmol x min/L, P= < 0.01). Addition of 10% fenugreek seed powder
reduced the GI of buns from 82±5 to 51±7 (P<0.01) and to the GI of flatbread from
63±4 to 43±5 (P<0.01). Furthermore the galactomannan content of fenugreek added
flatbreads and buns were 1.54±0.02% and 3.06±0.03 % respectively. It is concluded
that fenugreek significantly decreased the PPG response and increased satiety among
overweight and obese individuals. In addition, this study demonstrated that by replacing
10% of refined wheat flour with fenugreek seed powder significantly reduces the
glycemic response and the GI of buns and flatbreads.
Description
Keywords
Plants , Medicinal