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Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder

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Abstract

Purpose

This study aimed to determine whether fenugreek seed powder could reduce the glycemic response and glycemic index (GI) when added to buns and flatbreads.

Methods

In a randomised, controlled crossover trial, ten healthy human subjects (five men, five women) were given 50 g glucose (reference food, twice); buns (0 and 10 % fenugreek seed powder); and flatbreads (0 and 10 % fenugreek seed powder) on six different occasions. Finger prick capillary blood samples were collected at 0, 15, 30, 45, 60, 90 and 120 min after the start of the meal. The palatability of the test meals was scored using Likert scales.

Results

The incremental areas under the glucose curve value of buns and flatbreads with 10 % fenugreek (138 ± 17 mmol × min/L; 121 ± 16 mmol × min/L) were significantly lower than those of 0 % fenugreek bun and flatbreads (227 ± 15 mmol × min/L; 174 ± 14 mmol × min/L, P = <0.01). Adding 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).

Conclusions

These results suggest that replacing 10 % of refined wheat flour with fenugreek seed powder significantly reduces the glycemic response and the GI of buns and flatbreads. Thus, fenugreek powder may be a useful functional ingredient to reduce postprandial glycemia.

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Acknowledgments

Universiti Sains Malaysia provided funding for this study. We thank the study participants for their cooperation and all those who helped us in conducting this study.

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Authors and Affiliations

  1. Dietetics Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia

    Sathyasurya Daniel Robert

  2. Department of Community Medicine, School of Medical Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia

    Aziz Al-safi Ismail

  3. Nutrition Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia

    Wan Ishak Wan Rosli

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  1. Sathyasurya Daniel Robert
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  2. Aziz Al-safi Ismail
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Correspondence to Sathyasurya Daniel Robert.

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Robert, S.D., Ismail, A.As. & Rosli, W.I.W. Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. Eur J Nutr 55, 2275–2280 (2016). https://doi.org/10.1007/s00394-015-1037-4

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  • DOI: https://doi.org/10.1007/s00394-015-1037-4

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