Researchers at King’s College London have demonstrated that bread prepared with chickpea flour can help regulate postmeal blood sugar and prolong feelings of fullness. The study findings appear in the American Journal of Clinical Nutrition.
Dietary legumes are well recognized for supporting a healthy weight and lowering heart disease risk. Much of these advantages comes from the fiber structure inside legumes. Traditional milling processes can weaken this fiber network, reducing its health benefits.
Recent advances in food technology enable the conversion of whole legumes into whole grain flours that preserve the intact fiber framework. Scientists say this breakthrough opens a path to fortifying flour products with the nutrient properties of legumes, potentially boosting overall health outcomes.
In practical terms, adding whole-cell chickpea flour to bread has been shown to amplify the gut to brain satiety signals. This means diners feel fuller after consuming fortified bread, which can support better appetite control.
Participants who ate bread containing 30 percent chickpea flour experienced blood sugar readings that were substantially lower than those who consumed bread made from white wheat flour. The research suggests that the slower digestion of starch in the chickpea-enriched bread underpins this beneficial effect.
The study was conducted with healthy volunteers, indicating a need for further research across broader populations. Future work will explore a wider range of ages and health statuses to confirm the findings and understand any variations in response.