Improving health credentials using cellular flour ingredient

Researchers from King’s College London School of Life Course and Population Sciences (SLCPS) and the Quadram Institute have looked into replacing regular wheat flour with ‘cellular chickpea flour’ to find out the effects on feelings of fullness, fullness-regulating hormones, insulin and blood sugar levels. The research has been published by the American Journal of Clinical Nutrition.

The study is based on the design of a pulse ingredient known as PulseON by PulseON Foods, which is being commercialised for use in the food industry.

By developing new methods in food technology, the scientists have been able to make whole cell flours that preserve the dietary fibre structure of the pulses, keeping their nutritional qualities intact in flour-based food.

By adding whole cell chickpea flour to bread, the scientists found a significant increase in the satiety signals released from the gut to the brain, leaving people feeling fuller.

Use of cellular flour also led to a slower breakdown of starch during digestion, with the scientists finding that bread containing 30% cellular chickpea flour reduced blood glucose levels by as much as 40% compared to regular white wheat flour bread.

Results showed that switching to a cellular chickpea blend in commercial bread recipes may improve feelings of fullness, helping to avoid overeating. It may also contribute to a lower risk of obesity and type 2 diabetes.

Further research is needed to show the effects of regularly eating these foods in the management of healthy body weight or diabetes. The researchers are now aiming to set up a larger scale trial.

King's College London www.kcl.ac.u