Glycaemic Response of Arabic Bread

This study will be a crossover trial. Participants living with overweight and obesitywill be recruited and fully informed about the study before giving informed consent.Eligible participants will attend the University of Nottingham on 4 separate visitsfollowing an overnight fast of at least 10 hours. On each visit, participants willconsume one of three Arabic bread formulations or a control, with a one‐week washoutbetween visits. Each bread sample will provide an equivalent of 50 g of availablecarbohydrate: 1. Control bread (100% wheat flour) 2. Arabic bread containing 30% chickpea flour, with 70% wheat flour (primary comparisonwith control) 3. Arabic bread containing 30% pea flour, with 70% wheat flour(optional secondarycomparison with control) 4. Arabic bread containing 30% lentil flour, with 70% wheat flour (optional secondarycomparison with control)The primary focus of this study is the comparison between the control bread and thechickpea‐enriched bread, as chickpea flour represents the main intervention. Thepea‐enriched bread and lentil‐enriched variants are included as optional secondarycomparisons to provide additional insights into the broader effect of legume floursubstitution on glycaemic response.Study Visits:The procedures for each visit are summarised below: 1. Pre‐visit fast: Participants will fast for at least 10 hours before each visit. 2. Blood glucose sampling: Capillary blood glucose will be measured via finger prick atbaseline and at regular intervals over 120 minutes following consumption (0, 15, 30,60, 90, and 120 min) of the bread sample to assess the postprandial glycaemicresponse. 3. Appetite assessment: Participants will complete visual analogue scale questionnairesat baseline and at set intervals throughout each visit to assess subjective appetiteresponses. 4. Sensory evaluation: Participants will be asked to rate the sensory acceptability ofeach bread sample using a 9‐point hedonic scale immediately after consumption. 5. Dietary intake: Participants will complete 24‐hour food diaries in each visit.Gastrointestinal symptoms will also be monitored via a brief self‐reported questionnaireat baseline and post‐consumption.