Sprouted Fenugreek-Enriched Wheat Flatbread Attenuates Postprandial Glycemic and Insulinemic Responses in Healthy Adults: A Randomized Crossover Pilot Study

Abstract

Background/Objectives: The development of functional staple foods with improved metabolic properties represents a practical dietary strategy for the prevention of type 2 diabetes. This study investigated the effects of incorporating sprouted fenugreek (Trigonella foenum-graecum L.) into wheat-based flatbread (chapatti) on postprandial glycemic and insulinemic responses in healthy adults. Methodology: Wheat (cv. Galaxy 2013) and fenugreek seeds were germinated for up to 96 h and analyzed for nutritional composition and antioxidant activity. Composite flours containing 0%, 2.5%, 5%, and 7.5% sprouted fenugreek were formulated and evaluated for sensory acceptability. Eighteen healthy participants (18–25 years; BMI 21–22.5 kg/m2) consumed chapattis containing 7.5% sprouted fenugreek or white flour as a control in a randomized crossover design. Blood glucose and serum insulin were measured at 0, 30, 60, and 120 min postprandially. Results: Sprouting significantly increased protein, dietary fiber, and antioxidant capacity in both wheat and fenugreek (p < 0.001). Total phenolic content in wheat increased from 55.82 to 110.17 mg GAE/100 g after 96 h of germination, accompanied by a significant rise in DPPH radical scavenging activity. The formulation containing 7.5% sprouted fenugreek showed the highest sensory acceptability (7.52/9). Fenugreek-supplemented chapattis significantly reduced postprandial glucose and insulin responses (p < 0.05) compared with control. Conclusion: Incorporation of 7.5% sprouted fenugreek into wheat flatbread improves nutritional quality while attenuating glycemic and insulinemic responses, suggesting a practical dietary strategy for metabolic health and diabetes prevention.