Glycemic and Insulinemic Responses of Vegetables and Beans Powders Supplemented Chapattis in Healthy Humans: A Randomized, Crossover Trial

Table 1

Ingredient-based composition of treatment models.

Ingredient (g)	T0	T1	T2	T3	T4
Wheat flour	100	80	70	49.5	74.5
Mustard powder	0	3	6	0	0
Cabbage powder	0	7	10	0	0
Turnip powder	0	5	7	0	0
Radish powder	0	5	7	0	0
Kidney beans flour	0	0	0	20	10
Gram flour	0	0	0	30	15
Powdered black cumin	0	0	0	0.5	0.5

T₀ = Control; T₁ and T₂ = Vegetable powder-supplemented treatments; T₃ and T₄ = Bean powder-supplemented treatments. ∗Glycemic response assessment was performed only for the treatments with the best organoleptic responses.