# Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods

> **NCT00877968** · PHASE2 · COMPLETED · sponsor: **University of Manitoba** · enrollment: 23 (actual)

## Conditions studied

- Diabetes

## Interventions

- **DIETARY_SUPPLEMENT:** Whole wheat banana bread
- **DIETARY_SUPPLEMENT:** Whole pea flour banana bread
- **DIETARY_SUPPLEMENT:** Whole wheat biscotti
- **DIETARY_SUPPLEMENT:** Whole pea flour biscotti
- **DIETARY_SUPPLEMENT:** Whole wheat pasta
- **DIETARY_SUPPLEMENT:** Whole pea pasta
- **DIETARY_SUPPLEMENT:** White bread
- **DIETARY_SUPPLEMENT:** Boiled yellow peas

## Key facts

- **NCT ID:** NCT00877968
- **Lead sponsor:** University of Manitoba
- **Sponsor class:** OTHER
- **Phase:** PHASE2
- **Study type:** INTERVENTIONAL
- **Status:** COMPLETED
- **Start date:** 2008-03
- **Primary completion:** 2008-05
- **Final completion:** —
- **Target enrollment:** 23 (ACTUAL)
- **Last updated:** 2009-04-08

## Collaborators

- [object Object]

## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT00877968

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT00877968, "Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods". Retrieved via AI Analytics 2026-06-01 from https://api.ai-analytics.org/clinical/NCT00877968. Licensed CC0.

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