Satiety Evaluation of Mature Okra Flour-incorporated Biscuit
Trial statusRecruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-39
SponsorUniversiti Putra Malaysia
About this trial
This study aims to evaluate whether eating biscuits made with mature okra flour can help young adults feel fuller (enhance satiety) and change certain blood markers compared to eating standard biscuits.
Mature okra is a nutrient-dense agricultural by-product that is often discarded due to its tough texture. For this study, mature okra pods are dried and ground into a flour, which is then used to replace 10% of the wheat flour in a custom biscuit formulation.
Participants will take part in a single-blind, randomised trial where they will consume either the okra-incorporated biscuits or the standard control biscuits on separate occasions. Researchers will measure participants' perceived fullness over 165 minutes using a visual rating scale. Blood samples will also be collected at specific intervals during this time to evaluate blood glucose levels, appetite-related hormones, and metabolic responses.
Eligibility criteria
This trial accepts healthy volunteersQualifiers
Young adults aged between 18 and 39 years.
Normal Body Mass Index (BMI).
Disqualifiers
Smokers.
Pregnant or lactating women.
Individuals with daily medication prescriptions for chronic metabolic conditions, cardiovascular management, or hormonal regulation.
Hormonal contraceptives, glucocorticoids, and oral/injectable anti-obesity medications (e.g., GLP-1 agonists).
Trial design
Design model
Parallel
Treatments tested in this trial
Mature Okra Flour-incorporated Biscuit (MOFB)
Other interventionStandard biscuit formulation manufactured where 10% of the wheat flour is substituted with mature okra flour, designed to enhance the nutritional profile while maintaining acceptable sensory scores.
Control Biscuit
Other interventionStandard biscuit formulation manufactured using 100% wheat flour, designed to match the sensory profile and appearance of the experimental biscuit without the inclusion of mature okra flour.
Treatment groups
30 Participants
are divided into 2 treatment groupsGroup A: Mature Okra Flour-incorporated Biscuit (MOFB) GroupExperimental treatment 1 intervention
Group B: Control Biscuit GroupActive comparator 1 intervention
Trial outcomes
Primary outcomes
1
Satiety Response
The satiety response after biscuit consumption will be determined by the Satiety Labeled Intensity Magnitude (SLIM) scale. The SLIM scale consists of a 100mm vertical line with labelled phrases to indicate satiety: "greatest imaginable fullness", "extremely full", "very full", "moderately full", "slightly full", "neither hungry nor full", "slightly hungry", "moderately hungry", "very hungry", and "extremely hungry", and "greatest imaginable hunger". The first satiety survey is filled before breakfast (time 0), and the remaining surveys at 15, 45, 75, 105, 135 and 165 min later.
Time frame
Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes2
Change in Plasma Insulin Concentration
Plasma concentration of insulin will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates metabolic responses to the biscuit interventions.
Time frame
Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption3
Change in Active Glucagon-Like Peptide-1 (GLP-1) Concentration
Plasma concentration of active GLP-1 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Time frame
Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption4
Change in Plasma Peptide YY (PYY3-36) Concentration
Plasma concentration of PYY3-36 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Time frame
Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumptionSecondary outcomes
1
Blood Glucose Response
The capillary blood glucose will be measured using the finger-prick method during the fasting state (time 0), and at 15, 45, 75, 105, 135 and 165 min later.
Time frame
Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes2
Ad Libitum Energy Intake at a Subsequent Meal
Following the 165-minute satiety evaluation session, participants will be served an ad libitum meal consisting of fried rice and requested to consume as much as they want until comfortably full. The weight of the food consumed will be calculated by subtracting the remaining food weight from the initial served weight using a digital weighing scale (accurate to 1.0 g). Total energy intake will be calculated by multiplying the weight of the food consumed by the specific caloric content of the fried rice (expressed in kilocalories).
Time frame
At the end of the satiety evaluation session (165 minutes post-biscuit consumption)Sponsors and contacts
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Source ClinicalTrials.gov