eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-11-20 13 3 1145 1158 10.12944/CRNFSJ.13.3.8 24702 article Faiyaz Ahmed 1 Sulieman Khaled Alharbi 1 Rayan Abdulrahman Alayed 1 Mohammed Abdulrahman Althwieb 1 Department of Basic Health Sciences, College of Applied Medical Sciences, Qassim University, Buraydah, Saudi Arabia Obesity and diabetes are two metabolic diseases with multi-etiological origins that can be effectively controlled through dietary and lifestyle interventions. As cereal-based diets dominate globally, starch remains the primary energy source, and its nutritional impact depends on the proportions of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). These fractions influence the glycemic index (GI) and postprandial glucose responses, making their modulation an important dietary strategy for managing metabolic disorders. In this study, formulation of flatbread as a functional food by incorporating molokhia (Corchorus olitorius) leaf powder at three levels viz. 2, 4, 6% was explored. Consumer acceptability of the developed product through sensory evaluation was studied and its effect on glycemic control by means of modulating nutritionally important starch fractions was evaluated. Fortification with 2% molokhia powder resulted in modest but beneficial compositional shifts, including increased dietary fiber form 2.08 g/100g to 2.29 g/100g and protein from 8.33 to 8.67 g/100g, with minimal changes in moisture, fat, and total starch compared to the control. Sensory evaluation revealed that consumer acceptability was highest at 2% inclusion, whereas higher levels (4-6%) reduced scores for color, taste, texture, and overall quality. Incorporation of 2% molokhia significantly altered starch digestibility profiles, lowering RDS and rapidly available glucose (RAG), while enhancing SDS and RS. These changes translated into a substantial reduction in the starch digestibility index from 18.58 to 11.21, indicating a potential lowering of glycemic response without altering total starch content. Overall, the inclusion of molokhia at 2% level, improved the nutritional and functional properties of flatbread while maintaining consumer acceptance. The redistribution of starch fractions toward slower and resistant pools highlights characteristics of molokhia as a natural ingredient for developing functional foods targeted at diabetes and obesity management. https://www.foodandnutritionjournal.org/volume13number3/nutritionally-important-starch-fractions-and-sensory-acceptability-of-molokhia-incorporated-flatbread-in-relation-to-their-efficacy-against-metabolic-diseases-such-as-obesity-and-diabetes/ Diabetes Flatbread Fortification Molokhia Obesity