Next Article in Journal
Effect of Artificial LED Light and Far Infrared Irradiation on Phenolic Compound, Isoflavones and Antioxidant Capacity in Soybean (Glycine max L.) Sprout
Previous Article in Journal
Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption
Article Menu
Issue 10 (October) cover image

Export Article

Open AccessArticle
Foods 2018, 7(10), 173; https://doi.org/10.3390/foods7100173

Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores

1
Department of Nutrition, Faculty of Public Health, Lebanese University, Tripoli, Lebanon
2
Doctoral School of Science & Technology, Lebanese University, Tripoli, Lebanon
3
Laboratory Department, New Mazloum Hospital, Tripoli, Lebanon
4
Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Beirut, Lebanon
*
Author to whom correspondence should be addressed.
Received: 1 October 2018 / Revised: 16 October 2018 / Accepted: 16 October 2018 / Published: 19 October 2018
Full-Text   |   PDF [1248 KB, uploaded 19 October 2018]   |  

Abstract

Recently, there has been an increasing interest in integrating pulse flours into pastries and baked products to improve their nutritional and health benefits. “Mankoushe,” a popular Lebanese pastry made up of refined wheat flour was enriched with chickpea flour that is of better nutritional value, and its postprandial glycemia, insulinemia, lipidemia and appetite measures were monitored. A randomized cross-over study was performed on sixteen healthy Lebanese females, age (years): 22.90 ± 3.00, and BMI (kg/m2): 22.70 ± 2.65. Over-night fasted females were asked to consume two iso-energetic meals (201 g; 681 kcal) on two separate days, three days apart. One meal was the “Regular Mankoushe” (RM) made with white flour 100%, and the second meal was the “Chickpeas Mankoushe” (CM) made with a mixture of wheat/chickpea flour (70/30). Blood samples were collected 15 min before meal ingest and at 30, 90, 150 and 210 min postprandial. Glucose, insulin, triglycerides (TG), ghrelin, and glucagon-like peptide 1 (GLP-1) plasma levels were measured. Subjective appetite rating and food intake were also assessed. Incorporation of pre-processed chickpea flour into “Mankoushe” as 30% of the dough was associated with a modest reduction in both glucose and insulin levels, and TG was minimally affected. At the level of appetite hormones, changes in GLP-1 were similar, whereas the reduction in ghrelin was significantly lower after the RM meal and thus favored a higher satiating effect compared to CM. This was not paralleled by a similar change in subjective appetite scores and subsequent energy intake. In conclusion, findings suggest that pre-processed chickpea flour could be a promising functional ingredient of traditional pastries to improve their nutritional quality. Nevertheless, further investigations are warranted regarding its satiating effect. View Full-Text
Keywords: chickpea flour; glycemia; lipidemia; insulin; GLP-1; ghrelin chickpea flour; glycemia; lipidemia; insulin; GLP-1; ghrelin
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Dandachy, S.; Mawlawi, H.; Chedid, M.; El-Mallah, C.; Obeid, O. Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores. Foods 2018, 7, 173.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top