Development and testing of barley based recipes and food products for their role in reducing risk factors of diet related chronic disorders such as diabetes, obesity and cardiovascular disorders.

A Study on Nutritional and Functional Assessment of Barley and Barley Based Products - NIL

Status

Active, not recruiting

Phases

Phase 2

Study type

Interventional

Source

CTRI

Registry ID

CTRI/2026/04/109756

Enrollment

Registered

2026-04-29

Start date

Unknown

Completion date

Unknown

Last updated

2026-06-01

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

Conditions

None listed

Interventions

Intervention1: Barley based food recipes: Barley based food recipes have been developed and standardized. A standard 2000 calorie/ day menu is planned for 4 days that includes 3 main meals and 1 snack

Eligibility

Inclusion criteria

Inclusion criteria: Adult males with a BMI between ( >22.9 kgm2 and 18 to 45 years old, non-smoking, non-alcoholic, stable body weight ( 3 kg) for the past 3 months Individuals with HbA1c value between 5.7%-6.4% Otherwise apparently healthy with no other clinical conditions or co-morbidities Is not on and is not planning any medical/ diet therapy for atleast last 3 months or during the study duration which may interfere with the study measurements Reported weight loss or gain of >3 kg in the past 3 months Has a normal diet, sleep pattern with very little to no extraneous physical activity per day Has no reported allergies to any food ingredients provided during the study Willing to comply to the study requirements for the entire duration of the study

Exclusion criteria

Exclusion criteria: Individuals with normal weight and BMI Individuals 45 years of age Individuals with normal HbA1c value ( 6.4%) Individuals with co-morbid conditions and on medication, diet therapy, special diets or taking any supplements Individuals not willing to participate or comply with the requirements of the study Individuals who regularly consume alcohol or have a habit of smoking

Design outcomes

Primary

Measure	Time frame
-Mean Incremental Area Under the Curve (Mean IAUC) -Total AUC/ Mean amplitude of glucose excursion MAGE -Standard deviation of blood glucose (SDBG)Timepoint: 1 month	—

Secondary

Measure	Time frame
Collection of samples and estimating the nutrient profile of Barley and its processed forms (pearled barley, grits, flakes, puffs, flour) Timepoint: 4 months;To assess the change in nutrient profile, beta-glucan, resistant starch and anti-oxidant potential after domestic processing of barley and its products.Timepoint: 6 months;Development and standardization of barley based recipes. Nutirent profiling of all the developed recipes along with beta-glucan, resistant starch and anti-oxidant potential.Timepoint: 8 months;In vitro glycemic index screening and in vivo glycemic index coupled with second meal effect studyTimepoint: 8 months;Effect of consumption of Barley based foods on lipid profile and inflammatory markers (results analysed from the same study with the primary outcome mentioned above) Report writing time includedTimepoint: 10 months;-Fasting Blood Glucose (FBG) -Fasting plasma Insulin LevelTimepoint: 2 months	—

Measure

Time frame

Collection of samples and estimating the nutrient profile of Barley and its processed forms (pearled barley, grits, flakes, puffs, flour) Timepoint: 4 months;To assess the change in nutrient profile, beta-glucan, resistant starch and anti-oxidant potential after domestic processing of barley and its products.Timepoint: 6 months;Development and standardization of barley based recipes. Nutirent profiling of all the developed recipes along with beta-glucan, resistant starch and anti-oxidant potential.Timepoint: 8 months;In vitro glycemic index screening and in vivo glycemic index coupled with second meal effect studyTimepoint: 8 months;Effect of consumption of Barley based foods on lipid profile and inflammatory markers (results analysed from the same study with the primary outcome mentioned above) Report writing time includedTimepoint: 10 months;-Fasting Blood Glucose (FBG) -Fasting plasma Insulin LevelTimepoint: 2 months

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Countries

India

Contacts

Public ContactDr P S Prasanthi

ICMR- National Institute of Nutrition

radhika.ms@icmr.gov.in9440401160

Outcome results