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Issue 11, 2019
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Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

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Abstract

The hypothesis that adding faba bean (FB) flour and its macronutrient concentrated flours to pasta reduces postprandial glycaemia and increases satiety was tested in 54 young adult males. Each consumed a serving of pasta made from durum wheat semolina (DWS) alone, or DWS flour with 25% of flours from whole FB (FBF), starch concentrate (FBS), protein concentrate (FBPC), or protein isolate (FBPI). Post-consumption measurements included postprandial blood glucose, insulin, C-peptide, GLP-1 and PYY, and subjective appetite, over 120 min. Second meal effects of treatments were assessed after participants consumed either an ad libitum or fixed size meal (12 kcal kg−1) at a pizza meal at 120 min. Additions of FB flours from FBPC and FBPI reduced postprandial glycaemia and appetite, increased protein content and quality of the pastas and PYY and C-peptide responses, but had no effect on plasma insulin or GLP-1. In conclusion, DWS pastas with added faba bean protein flour reduce postprandial BG and appetite and have higher nutritional quality. The clinical trial registry number is NCT02658591 https://clinicaltrials.gov.

Graphical abstract: Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

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Publication details

The article was received on 04 Jun 2019, accepted on 22 Oct 2019 and first published on 31 Oct 2019


Article type: Paper
DOI: 10.1039/C9FO01186B
Food Funct., 2019,10, 7476-7488

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    Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality

    C. K. Y. Chan, H. Fabek, R. C. Mollard, P. J. H. Jones, M. C. Tulbek, R. N. Chibbar, M. P. Gangola, B. R. Ramadoss, D. Sánchez-Hernández and G. H. Anderson, Food Funct., 2019, 10, 7476
    DOI: 10.1039/C9FO01186B

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