NCT02075788

Millet Products Study - Investigation of Glycemic Index and Satiety

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 12 (actual)
• Sponsor: University of Guelph · Academic / Other
• Sex: Male
• Age: 19 Years – 40 Years
• Healthy volunteers: Accepted

Summary

The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.

Detailed description

The purpose of this study is to investigate how millet incorporation into different baked product types (i.e. an extruded snack versus a biscuit) influences glycemic response and satiety. This project will examine the effect of millet, on glycemic response and satiety. To determine the effect of product matrix and processing methods, testing will be done using an extruded snack, porridge, a couscous-like product and a biscuit. All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes.

Conditions

• Hyperglycemia
• Lack of Satiety

Interventions

Type	Name	Description
OTHER	Commercial white bread
OTHER	Corn based products (porridge etc.)
OTHER	Millet based products (porridge etc.)

Timeline

• Start date: 2014-01-01
• Primary completion: 2014-09-01
• Completion: 2015-06-01
• First posted: 2014-03-03
• Last updated: 2016-01-22

Locations

1 site across 1 country: Canada