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Impact of raw jackfruit flour on satiety and blood glucose levels

Impact of raw jackfruit flour incorporated recipes on satiety and blood glucose levels - NIL

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
CTRI
Registry ID
CTRI/2025/01/079766
Enrollment
40
Registered
2025-01-29
Start date
Unknown
Completion date
Unknown
Last updated
2025-03-03

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Health Condition 1: E119- Type 2 diabetes mellitus without complications

Interventions

Intervention1: Raw Jackfruit Flour: Raw Jackfruit flour is prepared from dehydrated, mature, unripe jackfruits using the bulb, seed and strands Jackfruit 365 Control Intervention1: Wheat flour: Commer

Sponsors

SNDT Womens University Juhu Mumbai
Lead Sponsor

Eligibility

Inclusion criteria

Inclusion criteria: Diabetes clinics with dietitians in Mumbai Diagnosed as T2DM for more than 1 year on oral antihyperglycemic agents only Currently on 14 day CGMS device

Exclusion criteria

Exclusion criteria: Patients with renal and hepatic comorbidities Pregnant women and children

Design outcomes

Primary

MeasureTime frame
Lower blood glucose and higher satiety levels. Timepoint: 14 days—

Secondary

MeasureTime frame
Lower GI with raw Jackfruit Flour Product acceptability will be good at 30% Timepoint: GI in 3 days Product acceptability on 2 different days—

Countries

India

Contacts

Public ContactDr Leena Raje

SNDT Womens University Juhu Mumbai

rajeleena@gmail.com9920385557

Outcome results

None listed

Source: CTRI (via WHO ICTRP) · Data processed: Feb 4, 2026