Glycemic Index Lowering Effects of Defatted Fenugreek Seed Flakes (Fenuflakestm) on Some Indian Food Preparations: A Randomized Controlled Clinical Study

Prasad Thakurdesai¹, Pallavi Deshpande^1*, Madhura Karve¹, Sudha Vasudevan², Rajagopal Gayathri², Kalpana Natrajan², Abirami Kuzhandaivelu², Parkavi Karthikeyan², Raman Ganesh Jeevan², Ranjit Mohan Anjana² and Viswanathan Mohan²

¹Department of Scientific Affairs, Indus Biotech Limited, Rahul Residency, Off Salunke Vihar Road, Kondhwa, Pune, India.

²Madras Diabetes Research Foundation, Center for ICMR Advanced Research for Diabetes, Dr. Mohan’s Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable Diseases, IDF Centre of Diabetes Education, Chennai, Tamil Nadu, India.

Corresponding Author E-mail: pallavi@indusbiotech.com

The objective of the study was to investigate the glycemic index (GI) of various Indian breakfast preparations containing defatted fenugreek seed flakes (FenuflakesTM) using validated protocols in compliance with international standards. Fifteen subjects aged 18 to 45 years with a body mass index of 18.5 to 22.5 kg/m2 were recruited for the study. The study assessed six breakfast preparations based on rice (cooked raw rice and idly), wheat (Semolina upma and Potato paratha), potato (potato sandwich), or oat (oat porridge), each with 10 g Fenuflakes (Test) or without Fenuflakes (Control), standardized to 50 g (25 g for oat porridge) of available carbohydrates. After overnight fasting, blood samples for each participant were collected 5 minutes before, immediately after (0 minutes) consuming the food, and 15, 30, 45, 60, 90, and 120 minutes after the consumption of the assigned food breakfast preparations. Each participant consumed the reference food (55 g of glucose in 250 ml of water) for 3 days and the Test or Control food preparation for 6 days in a random order, with a wash-out period of 2 days. The GI of each food preparation was calculated from the incremental area under the curve (IAUC) of glucose in the food with the IAUC of the reference food. The GI of Fenuflakes-incorporated food preparations (Test) shifted from high to low (cooked raw rice) or medium (rice idly, Semolina upma, and potato paratha), or remained unchanged (potato sandwich and oat porridge) as that of compounding controls. In conclusion, Fenuflakes may be a useful addition to Indian breakfast preparations to lower the GI of some rice- or wheat-based Indian breakfast food preparations and lowers postprandial glycemic spikes.

Defatted fenugreek seed flakes; Diabetes; Dietary fibres; Glycemic index; Indian

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