Yellow Pea Flour May Help Diabetes
Yellow Pea Flour a Healthy, Inexpensive Way to Create Lower Glycemic Index Foods
Oct. 28, 2009 -- Yellow pea flour may help prevent and manage type 2
diabetes by replacing whole wheat flour as an ingredient in creating low
glycemic index foods.
A new study suggests that yellow pea flour may be an inexpensive substitute
for wheat flour to create healthier, low glycemic index versions of typically
high glycemic index foods, such as cookies, breads, and pasta.
The glycemic index (GI) of a food refers to the spike in blood sugar
(glucose) levels produced after eating it. High glycemic index foods produce a
more rapid spike in blood sugar levels, which can be dangerous for people
with type 2 diabetes who need to keep their blood sugar levels under control to
Researchers say pulses, including yellow peas, are now being studied as
potential functional ingredients in foods because they possess a number of
health benefits. They are high in fiber, protein, and antioxidants and are low
in fat. Eating whole pulses has also been shown to lower glucose levels after
But they say few studies have looked at the feasibility of producing foods
with pulse-derived ingredients that are good to eat as well as good for
Low GI Flour Alternative
In the study, published in the Journal of Food Science, researcher
Christopher Marinangeli, MSc, RD, of the University of Manitoba and colleagues
created banana bread, biscotti, and pasta using whole yellow pea flour.
They then compared the glucose responses of 19 healthy men and women who ate
the new yellow pea flour and traditional whole wheat flour versions of the
The results showed that whole yellow pea flour banana bread and biscotti
produced lower glycemic responses compared to white bread, and whole yellow pea
flour biscotti produced a more favorable glycemic index response than whole
wheat flour biscotti.
The whole yellow pea flour pasta, however, did not show any difference in
glycemic index response compared to traditional whole wheat pasta. Researchers
say this may be because of the pasta’s exposure to water during cooking, which
may affect absorption of the carbohydrates from the pasta.
The participants rated the appearance, smell, taste, texture, and overall
appeal of the foods on a scale of one (dislike very much) to five (like very
much). All of the whole yellow pea flour foods scored above a 3 on all
categories except “texture” for the biscotti, which had an average rating of
2.6 in that category, and “smell” for the whole yellow pea flour pasta, which
scored an average of 2.9.
Researchers conclude that the results support the use of whole yellow pea
flour as an alternative ingredient in producing "tasty, low glycemic foods that
help prevent and manage type 2 diabetes.”