Evaluating the Impact of Mature Okra Flour-Incorporated Biscuits on Satiety and Metabolic Responses Using the SLIM Scale and Metabolomic Approach

What this Trial Is About

Researchers are investigating whether biscuits made with mature okra flour can help young adults feel fuller and affect certain blood markers compared to standard biscuits. Mature okra, often discarded due to its tough texture, is dried and ground into flour that replaces 10% of wheat flour in a specially made biscuit. This study aims to assess the impact of these okra-incorporated biscuits on feelings of fullness and metabolic responses in healthy young adults. Participants will take part in a single-blind, randomized trial where they consume either the biscuit with 10% mature okra flour or a control biscuit made entirely of wheat flour on separate occasions. The study measures perceived fullness using the Satiety Labeled Intensity Magnitude (SLIM) scale over 165 minutes after eating, alongside blood glucose and hormone levels related to appetite. Blood samples collected at specific times will be analyzed for insulin, GLP-1, PYY3-36, CCK, ghrelin, and metabolite profiles. During the study, participants will undergo satiety assessments and blood draws at baseline and multiple time points up to 165 minutes after biscuit consumption. Researchers will evaluate changes in appetite sensations and metabolic markers using specialized lab tests. The study also includes measuring energy intake at a later meal to understand appetite regulation. The entire participation involves consuming biscuits under controlled conditions and attending scheduled follow-up assessments to monitor responses.

Satiety Evaluation of Mature Okra Flour-incorporated Biscuit