Establishing the glycemic index of porridge prepared from finger millet flour.

Establishing the glycemic index of porridge prepared from finger millet flour by the in vivo human method.

Status

Active, not recruiting

Phases

Phase 1

Study type

Interventional

Source

PACTR

Registry ID

PACTR202608873129269

Enrollment

Registered

2026-08-26

Start date

2026-09-01

Completion date

Unknown

Last updated

2026-09-14

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

Conditions

Nutritional, Metabolic, Endocrine

Interventions

Reference food glucose

Test food

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: health individual with no self reported history of diabetes and other metabolic disorders volunteers who will be provided with informed consent aged 18years and above not taking medications known to alter blood glucose concentration

Exclusion criteria

Exclusion criteria: have a known diagnosis of diabetes mellitus taking medication known to alter blood glucose concentrations becomes ill during study period have persistently elevated fasting blood glucose concentration

Design outcomes

Primary

Measure	Time frame
Determination of the glycemic index of selected finger millet flour	—

Secondary

Measure	Time frame
Post prandial glucose curves for test foods will be produced, the glycemic index classification of the foods will be determined	—

Countries

Kenya

Contacts

Public ContactDorothy Othoo

Supervisor

dorothy.othoo@jkuat.ac.ke+254722244472

Outcome results

None listed

Source: PACTR (via WHO ICTRP) · Data processed: Sep 19, 2026