title: Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder.
abstract: OBJECTIVE
  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.
authors.affiliation: Dietetics Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia. dan77in@yahoo.com.
authors.forename: Sathyasurya Daniel
authors.initials: SD
authors.lastname: Robert
authors.affiliation: Department of Community Medicine, School of Medical Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia.
authors.forename: Aziz Al-Safi
authors.initials: AA
authors.lastname: Ismail
authors.affiliation: Nutrition Program, School of Health Sciences, Health Campus, Universiti Sains Malaysia, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia.
authors.forename: Wan Ishak Wan
authors.initials: WI
authors.lastname: Rosli
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D015992:Body Mass Index; D001939:Bread; D018592:Cross-Over Studies; D004032:Diet; D004043:Dietary Fiber / Q000008:administration & dosage / Q000032:analysis; D005260:Female; D005433:Flour / Q000032:analysis; D005511:Food Handling; D038321:Glycemic Index; D006801:Humans; D007004:Hypoglycemic Agents / Q000008:administration & dosage / Q000737:chemistry; D008297:Male; D008875:Middle Aged; D010936:Plant Extracts / Q000008:administration & dosage* / Q000737:chemistry*; D019518:Postprandial Period; D011208:Powders; D012639:Seeds / Q000737:chemistry; D029910:Trigonella / Q000737:chemistry*; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D011208:Powders; C056164:fenugreek seed meal
keywords: Carbohydrate; Fenugreek; Food; Glycemic response