Determining the resistant starch content of new barley varieties prepared as muffin bars in volunteers with ileostomy.

There are four treatments (three test foods and one control) to be consumed by participants as well as the specified breakfast each day on four consecutive days. Throughout the trial period (four consecutive days) participants consume a basal diet which contains specially selected foods known to be low in resistant starch content. Since the participants are required to consume the same restricted basal diet for four consecutive days all foods are provided by the Commonwealth Scientific and Industrial Research Organisation (CSIRO). The participants are free to select their basal diet from a list of suitable foods provided by CSIRO and the these foods are required to be eaten at the same times each day of the four day trial period. On top of these basal diets the participants will consume a muffin bar (one bar for each day and ~50g per bar) prepared from each of the three test flours under investigation. One day will be a control day in which the participants will consume only the basal diet (no muffin bar). The study is a randomised crossover design where each participant consumes each of the test muffin bars and has a control day in the four day trial period. A test day spans a 24 hr period from the consumption of breakfast at 7.30 am one day to the final ileal digesta collection taken at ~7am the following day. On the first day of the study the participants empty their stomal bags at 7 am (this sample is discarded) and then collect and freeze digesta samples every 2 hrs until 11pm. Their final collection for day 1 is at 7 am on day 2. this pattern of digesta collection continues until the final collection at 7 am on day 5 at which point the trial is complete. There are 9 digesta samples in each test period and they are frozen immediately after collection and remain frozen until analysed.