NCT03801486

Effects of Incorporating Sprouted and Non-sprouted Chickpea Flour in Pasta Products Analyzed in Vivo Flow-mediated Dilation

The Effects of Incorporating Sprouted and Non-sprouted Chickpea Flour in Pasta Products Analyzed in Vivo Flow-mediated Dilation

• Status: Completed
• Phase: —
• Study type: Observational
• Enrollment: 34 (actual)
• Sponsor: Montclair State University · Academic / Other
• Sex: All
• Age: 18 Years – 50 Years
• Healthy volunteers: Accepted

Summary

The investigators examined the effects on post-digestion brachial artery flow mediated dilation (FMD) and in vitro antioxidant capacity of 40% semolina flour replacement with sprouted chickpea flour.

Detailed description

The purpose of the current study was to examine in-vitro and in-vivo effects of replacing 40% of semolina flour with sprouted chickpea flour for the use in pasta. Antioxidant capacity in-vitro was measured by Trolox Equivalent Antioxidant Capacity. Brachial artery flow-mediated dilation, a test of in-vivo endothelial function, was performed for assessment of effects on post-digestion endothelial function. The investigators hypothesized that FMD would be higher after consuming 40% of semolina flour with sprouted chickpea flour pasta vs. 100% of semolina flour pasta.

Conditions

• Endothelial Dysfunction

Interventions

Type	Name	Description
OTHER	Experimental: Sprouted Chickpea Flour	255g of pasta with 40% sprouted chickpea flour and 60% semolina flour (SCF40) with butter.
OTHER	Control: Semolina Flour	255g of pasta with 100% semolina flour (SEM100) with butter.

Timeline

• Start date: 2016-03-02
• Primary completion: 2017-05-01
• Completion: 2017-05-01
• First posted: 2019-01-11
• Last updated: 2023-10-30