Poster Topical Area: Energy and Macronutrient Metabolism

Location: Hall D

Poster Board Number: 459

P10-059 - Effect of Partial Substitution of Wheat Flour with a Flour blend of Okra, Lentils, Barley and Fenugreek, on the Glycemic Index of Commonly Consumed Starchy Foods

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: A blend consisting of okra, lentils, barley and fenugreek was developed with the aim to reduce the rate of glucose absorption from flour used in processed starchy foods. The objective of this study was to measure the glycemic index (GI) of a range of commonly consumed starchy foods in which wheat flour was partially substituted with the plant based blend.

Methods: Four different starchy foods containing the blend (Holista™ GILiTE) were tested: a muffin, a breakfast cookie, noodles, and bread. The GI was determined using the standard ISO 26642:2010 method for GI determination. Healthy male or female subjects aged 18-75 years with a BMI less than 35kg/m2 were recruited. Each test meal contained 25 or 50g available carbohydrate. Capillary blood samples for blood glucose analysis were taken at -5, 0, 15, 30, 45, 60, 90 and 120 minutes. Each subject consumed the test food once and the reference food at least two times to allow calculation of the GI. Palatability was assessed using a visual analogue scale.

Results: A total of 23 participants were recruited (12M:11F; 45 ± 14yrs; 28.3 ± 5.5 kg/m2). Each food was tested by 10 participants and each participant consumed at least 1 test food and 2 reference foods at GI Labs. The GI of the muffin, cookie, noodles and bread were 48±2, 52±3, 38±4 and 66±8 respectively. All foods were well tolerated. The palatability scores were not statistically significantly different from the white bread control but were significantly higher than the dextrose control (p<0.05).

Conclusions: Partial substitution of wheat flour with a flour blend of okra, barley, lentils and fenugreek resulted in 3 of the products falling into the low GI category; the exception was the bread which fell into the medium GI category. Further research needs to be undertaken to determine the extent of the reduction in GI achieved by the blend.




Funding Source: Holista Colltech Ltd and Holista Foods

CoAuthors: Nadja Piatka – Holista Foods; Adish Ezatagha, MSc – GI Labs Inc; Rajen Manicka, MBA, PhD – Holista Colltech, Ltd

Alexandra L. Jenkins

Director of Research
GI Labs
Toronto, Ontario, Canada