The efficacy of multigrain flatbread in regulating the lipid profile and carbohydrate homeostasis among type 2 diabetic patients was studied in 100 type 2 diabetic participants. The results revealed that the anthropometric parameters remained unaltered in both test and control groups. The fasting blood glucose levels (140.70 ± 8.43 versus 132.89 ± 5.63 mg/dl) did not significantly decrease. In contrast, the insulin levels (12.96 ± 1.06 versus 10.83 ± 1.03 μIU/ml) and HbA1c levels (8.01 ± 0.27 versus 7.40 ± 0.21%) in the test group decreased significantly, and it was associated with a decrease in insulin resistance. The LDL levels in the test group decreased after the intervention (116.0 ± 5.67 versus 98.7 ± 5.68 mg/dl), while triglycerides and VLDL increased significantly and HDL levels remained unaltered. A significant decrease in average blood pressure (systolic/diastolic) was noticed among the test group participants. The human RBP4 and hs-CRP remained unaltered. Practical applications Millets are rich in fibers, has complex carbohydrate, protein, and is lower in fat content. Millets provide a wide range of nutrients, phytochemicals, and are gluten-free with low glycemic nature. Their intake can reduce factors such as insulin resistance and oxidative stress responsible for the pathogenesis of type 2 diabetes and cardiovascular diseases. Our study indicated the use of multigrain flatbreads prepared from millets helped reduce serum insulin, LDL cholesterol, HbA1c levels, and incidentally blood pressure levels with a significant increase in insulin sensitivity in type 2 diabetes participants. The results suggest using the multigrain flatbread meal as a food supplement or meal replacer in diabetic participants in terms of glucose control and insulin sensitivity. K E Y W O R D S blood glucose, glycosylated hemoglobin, multigrain roti, type 2 diabetes How to cite this article: Sobhana PP, Kandlakunta B, Nagaraju R, et al. Human clinical trial to assess the effect of consumption of multigrain Indian bread on glycemic regulation in type 2 diabetic participants.

Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and composition 2 (C2) were formulated using defatted soya or bengal gram as a source of protein along with millets (40∼45%) and whole cereals. The proximate composition was calculated using Indian food composition tables. The microbial load and free fatty acid contents were analyzed in flour samples that were stored for different durations. The total dietary fiber, protein, and carbohydrate contents per 100 g of C1 and C2 flours were in the range of 11∼14, 13∼15, and 60 g, respectively. The available carbohydrate content in C1 and C2 were 55.4 and 62.3 g, and the in vivo GI was 63.2 and 66.2%, respectively. The acceptability scores of C1 and C2 products were in the range of 3.38 to 3.39 on the 5 points Hedonic scale. The multigrain flours were stable for 3 months based on microbial load and rancidity. The observed GIs of the multigrain flour were much lower than that of commercial refined wheat products. Therefore, these products may be recommended to regular diet plans to help prevent and/or ameliorate metabolic syndrome in the general population.

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