Sprouted Fenugreek-Enriched Wheat Flatbread Attenuates Postprandial Glycemic and Insulinemic Responses in Healthy Adults: A Randomized Crossover Pilot Study.

Background/

Objectives

The development of functional staple foods with improved metabolic properties represents a practical dietary strategy for the prevention of type 2 diabetes. This study investigated the effects of incorporating sprouted fenugreek (Trigonella foenum-graecum L.) into wheat-based flatbread (chapatti) on postprandial glycemic and insulinemic responses in healthy adults. Methodology: Wheat (cv. Galaxy 2013) and fenugreek seeds were germinated for up to 96 h and analyzed for nutritional composition and antioxidant activity. Composite flours containing 0%, 2.5%, 5%, and 7.5% sprouted fenugreek were formulated and evaluated for sensory acceptability. Eighteen healthy participants (18-25 years; BMI 21-22.5 kg/m2) consumed chapattis containing 7.5% sprouted fenugreek or white flour as a control in a randomized crossover design. Blood glucose and serum insulin were measured at 0, 30, 60, and 120 min postprandially.

Results

Sprouting significantly increased protein, dietary fiber, and antioxidant capacity in both wheat and fenugreek (p < 0.001). Total phenolic content in wheat increased from 55.82 to 110.17 mg GAE/100 g after 96 h of germination, accompanied by a significant rise in DPPH radical scavenging activity. The formulation containing 7.5% sprouted fenugreek showed the highest sensory acceptability (7.52/9). Fenugreek-supplemented chapattis significantly reduced postprandial glucose and insulin responses (p < 0.05) compared with control.

Conclusion

Incorporation of 7.5% sprouted fenugreek into wheat flatbread improves nutritional quality while attenuating glycemic and insulinemic responses, suggesting a practical dietary strategy for metabolic health and diabetes prevention.