Appetite RegulationMOFBNCT07631663
Satiety Evaluation of Mature Okra Flour-incorporated Biscuit
A study testing Mature Okra Flour-incorporated Biscuit (MOFB) in people with Appetite Regulation and Healthy Young Adults, run by Universiti Putra Malaysia at 1 site in Malaysia.
Trial summary
This study aims to evaluate whether eating biscuits made with mature okra flour can help young adults feel fuller (enhance satiety) and change certain blood markers compared to eating standard biscuits. Mature okra is a nutrient-dense agricultural by-product that is often discarded due to its tough texture. Read more about this study
- Who is it for?
- Ages 18 to 39 yearsHealthy volunteers can take part
- Conditions the study is for
- Appetite Regulation, Healthy Young Adults
- What is being tested?
- Mature Okra Flour-incorporated Biscuit (MOFB)
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 30 participants
- Where
- 1 siteMalaysia
- Study dates
- 15 May 2026to 25 Jun 2026
- Phase
- Interventional
- Are there results?
- Not yet: the study is under way
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 39 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- Young adults aged between 18 and 39 years.
- Normal Body Mass Index (BMI).
Who cannot join
- Smokers.
- Pregnant or lactating women.
- Individuals with daily medication prescriptions for chronic metabolic conditions, cardiovascular management, or hormonal regulation.
- Use of daily medications/supplements that influence appetite regulation, metabolic signalling, or systemic metabolomic profiles, including:
- Hormonal contraceptives, glucocorticoids, and oral/injectable anti-obesity medications (e.g., GLP-1 agonists).
- Antihypertensives and lipid-lowering agents (statins).
- Chronic Nonsteroidal Anti-Inflammatory Drugs (NSAIDs).
- Daily fibre supplements.
Trial locations and contacts
1 site in 1 country. Contact the study team or a site near you to ask about taking part.
Malaysia1 site, 1 recruiting
- Recruiting
Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM)
Serdang, Selangor, 43400
Chee Yee Tan, +60134904250, cheeyee721@gmail.com
Mohd Redzwan Sabran, PhD
About this study
Official title: Evaluating the Impact of Mature Okra Flour-Incorporated Biscuits (MOFB) on Perceived Satiety Through the Satiety Labeled Intensity Magnitude (SLIM) Scale and Metabolomic Approach
This study aims to evaluate whether eating biscuits made with mature okra flour can help young adults feel fuller (enhance satiety) and change certain blood markers compared to eating standard biscuits.
Mature okra is a nutrient-dense agricultural by-product that is often discarded due to its tough texture. For this study, mature okra pods are dried and ground into a flour, which is then used to replace 10% of the wheat flour in a custom biscuit formulation.
Participants will take part in a single-blind, randomised trial where they will consume either the okra-incorporated biscuits or the standard control biscuits on separate occasions. Researchers will measure participants' perceived fullness over 165 minutes using a visual rating scale. Blood samples will also be collected at specific intervals during this time to evaluate blood glucose levels, appetite-related hormones, and metabolic responses.
Read the detailed description
Okra is one of the top ten most consumed vegetable crops by Malaysians, with 1.7kg per capita consumption as reported by the Department of Statistic Malaysia in 2023. Among the total 65.6 thousand tonnes of output available, around 7.7% of the okra is turned into waste and partially fed to the livestock. Mature okra becomes unmarketable and turns into waste because it develops a tougher, more fibrous texture and a less desirable taste, unlike tender, immature okra, which is typically preferred for consumption. Studies in the literature found that mature okra also possesses comparable nutrient content or is even better than immature okra in certain aspects. Incorporation of agricultural waste, for instance, mature okra, into food products can offer significant health advantages besides reducing waste and also promotes a sustainable future, aligning with the objectives of Sustainable Development Goals (SDGs) goal No.12. Besides, transforming mature okra and other agricultural by-products into functional or value-added foods is an urge to address environmental and unsustainable use of natural resources. This study aims to evaluate the impact of mature okra flour-incorporated biscuits (MOFB) on perceived satiety and metabolomic responses. Mature okra flour will be prepared by dehydrating and grinding okra pods, then incorporated into biscuits at 10% substitution of wheat flour. This ratio of mature okra flour incorporation is pre-determined based on the previous phase study, as this ratio of incorporation results in a better nutritional profile and an acceptable sensorial score. Subsequently, thirty healthy young adults will participate in a single-blind, randomised trial comparing MOFB and control biscuits. Satiety will be assessed using the SLIM scale and blood glucose measurements over 165 minutes post-consumption. Blood samples will be collected for hormone and metabolomic analyses using ELISA, RIA, and Liquid Chromatography-Mass Spectrometry (LC-MS). The findings will help determine whether MOFB enhances satiety and alters metabolic profiles, supporting its potential as a functional food for appetite regulation.
- Conditions
- Appetite Regulation, Healthy Young Adults
- Being tested
- Mature Okra Flour-incorporated Biscuit (MOFB), Control Biscuit
- Keywords
- Satiety response, Blood glucose response, Hormonal change, Metabolomic analysis
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Mature Okra Flour-incorporated Biscuit (MOFB)Other
Standard biscuit formulation manufactured where 10% of the wheat flour is substituted with mature okra flour, designed to enhance the nutritional profile while maintaining acceptable sensory scores.
Control BiscuitOther
Standard biscuit formulation manufactured using 100% wheat flour, designed to match the sensory profile and appearance of the experimental biscuit without the inclusion of mature okra flour.
| Study group | Role | What they receive |
|---|---|---|
| Mature Okra Flour-incorporated Biscuit (MOFB) Group | Experimental | Young adult participants assigned to this group will consume the functional biscuit formulation incorporated with mature okra flour. Perceived satiety, metabolomic profiles, and appetite signalling will be assessed post-ingestion. Receives: Other: Mature Okra Flour-incorporated Biscuit (MOFB) |
| Control Biscuit Group | Active comparator | Young adult participants assigned to this group will consume the standard control biscuit formulation made with 100% wheat flour. Perceived satiety, metabolomic profiles, and appetite signalling will be assessed post-ingestion. Receives: Other: Control Biscuit |
What is being measured
The primary outcome is the main question the study is designed to answer.
Satiety Response
The satiety response after biscuit consumption will be determined by the Satiety Labeled Intensity Magnitude (SLIM) scale. The SLIM scale consists of a 100mm vertical line with labelled phrases to indicate satiety: "greatest imaginable fullness", "extremely full", "very full", "moderately full", "slightly full", "neither hungry nor full", "slightly hungry", "moderately hungry", "very hungry", and "extremely hungry", and "greatest imaginable hunger". The first satiety survey is filled before breakfast (time 0), and the remaining surveys at 15, 45, 75, 105, 135 and 165 min later.
Measured: Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes
Change in Plasma Insulin Concentration
Plasma concentration of insulin will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates metabolic responses to the biscuit interventions.
Measured: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Change in Active Glucagon-Like Peptide-1 (GLP-1) Concentration
Plasma concentration of active GLP-1 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Measured: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Change in Plasma Peptide YY (PYY3-36) Concentration
Plasma concentration of PYY3-36 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Measured: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Change in Plasma Cholecystokinin (CCK) Concentration
Plasma concentration of CCK will be determined using a radioimmunoassay (RIA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Measured: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Change in Active Ghrelin Concentration
Plasma concentration of active ghrelin will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates orexigenic hormone responses to the biscuit interventions.
Measured: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Changes in Metabolite Profiles
For metabolomic analysis, the blood samples will be taken in the fasting state (0 min) and after the last satiety survey (165 min). Metabolites will be quantified by Liquid Chromatography-Mass Spectrometry (LC-MS) analysis, and the serum samples will be prepared according to In Vitro Diagnostics Research (IVDr) standard operating procedures.
Measured: Fasting state (0 minutes) and 165 minutes post-consumption
Secondary outcomes (2)
Blood Glucose Response
The capillary blood glucose will be measured using the finger-prick method during the fasting state (time 0), and at 15, 45, 75, 105, 135 and 165 min later.
Measured: Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes
Ad Libitum Energy Intake at a Subsequent Meal
Following the 165-minute satiety evaluation session, participants will be served an ad libitum meal consisting of fried rice and requested to consume as much as they want until comfortably full. The weight of the food consumed will be calculated by subtracting the remaining food weight from the initial served weight using a digital weighing scale (accurate to 1.0 g). Total energy intake will be calculated by multiplying the weight of the food consumed by the specific caloric content of the fried rice (expressed in kilocalories).
Measured: At the end of the satiety evaluation session (165 minutes post-biscuit consumption)
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted8 Jun 2026
- Study start15 May 2026
- Primary completion25 Jun 2026 (estimated)
- Study completion25 Jun 2026 (estimated)
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for Appetite RegulationStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Model description
- Thirty volunteers will be recruited in Faculty of Medicine and Health Science, UPM for the single-blind satiety evaluation. Volunteers' habitual dietary behaviours and chronotypes will be assessed and considered prior to randomisation to ensure balanced group distribution. To balance the study groups, participants will be stratified based on their age, BMI, and psychometric profiles derived from the Three-Factor Eating Questionnaire-R18 (TFEQ-R18) and Morningness-Eveningness Questionnaire (MEQ). This process ensures that baseline traits are evenly distributed between the MOFB and control groups. By controlling for these biological and behavioural variables prior to randomisation, the study minimises confounding factors, ensuring that any observed differences in satiety are accurately attributed to the mature okra flour intervention. The volunteers will be assigned to two groups and follow two different breakfasts that include biscuits incorporated with okra flour and control biscuit.
- Masking
- Single blind
- Who is masked
- Participant
- Enrolment
- 30 participants (estimated)
Sponsor and investigators
- Lead sponsor
- Universiti Putra Malaysia
- Sponsor type
- University, hospital or other
- Responsible party
- Principal investigator, Tan Chee Yee, Universiti Putra Malaysia
- Investigators
- Mohd Redzwan Sabran, PhD, Study chair, Universiti Putra Malaysia
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07631663
- Sponsor's protocol ID
- JKEUPM-2025-1085
- Other IDs
- GP-IPS/2024/9813100
- Acronym
- MOFB
- Status last verified
- Jun 2026
- First submitted
- 28 May 2026
- Last updated
- 8 Jun 2026
- Results posted
- No
- Data monitoring committee
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No: Individual participant data will not be publicly shared to protect participant confidentiality in accordance with institutional ethics committee guidelines. However, aggregated study data and final statistical outcomes will be made available upon reasonable request to the corresponding author.
Study at a glance
From the registry record, last updated by the sponsor on 8 Jun 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Evaluating the Impact of Mature Okra Flour-Incorporated Biscuits (MOFB) on Perceived Satiety Through the Satiety Labeled Intensity Magnitude (SLIM) Scale and Metabolomic Approach
- ClinicalTrials.gov ID
- NCT07631663
- Acronym / sponsor ID
- MOFB / JKEUPM-2025-1085
- Conditions
- Appetite Regulation, Healthy Young Adults
- Keywords
- Satiety response, Blood glucose response, Hormonal change, Metabolomic analysis
- Study type
- Interventional
- Recruitment status
- Recruiting
- Enrolment
- 30 participants (estimated)
- Lead sponsor
- Universiti Putra MalaysiaUniversity, hospital or other
- Study start
- 15 May 2026 (actual)
- Primary completion
- 25 Jun 2026 (estimated)
- Study completion
- 25 Jun 2026 (estimated)
- First posted
- 8 Jun 2026 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
This study aims to evaluate whether eating biscuits made with mature okra flour can help young adults feel fuller (enhance satiety) and change certain blood markers compared to eating standard biscuits.
Mature okra is a nutrient-dense agricultural by-product that is often discarded due to its tough texture. For this study, mature okra pods are dried and ground into a flour, which is then used to replace 10% of the wheat flour in a custom biscuit formulation.
Participants will take part in a single-blind, randomised trial where they will consume either the okra-incorporated biscuits or the standard control biscuits on separate occasions. Researchers will measure participants' perceived fullness over 165 minutes using a visual rating scale. Blood samples will also be collected at specific intervals during this time to evaluate blood glucose levels, appetite-related hormones, and metabolic responses.
Detailed description
Okra is one of the top ten most consumed vegetable crops by Malaysians, with 1.7kg per capita consumption as reported by the Department of Statistic Malaysia in 2023. Among the total 65.6 thousand tonnes of output available, around 7.7% of the okra is turned into waste and partially fed to the livestock. Mature okra becomes unmarketable and turns into waste because it develops a tougher, more fibrous texture and a less desirable taste, unlike tender, immature okra, which is typically preferred for consumption. Studies in the literature found that mature okra also possesses comparable nutrient content or is even better than immature okra in certain aspects. Incorporation of agricultural waste, for instance, mature okra, into food products can offer significant health advantages besides reducing waste and also promotes a sustainable future, aligning with the objectives of Sustainable Development Goals (SDGs) goal No.12. Besides, transforming mature okra and other agricultural by-products into functional or value-added foods is an urge to address environmental and unsustainable use of natural resources. This study aims to evaluate the impact of mature okra flour-incorporated biscuits (MOFB) on perceived satiety and metabolomic responses. Mature okra flour will be prepared by dehydrating and grinding okra pods, then incorporated into biscuits at 10% substitution of wheat flour. This ratio of mature okra flour incorporation is pre-determined based on the previous phase study, as this ratio of incorporation results in a better nutritional profile and an acceptable sensorial score. Subsequently, thirty healthy young adults will participate in a single-blind, randomised trial comparing MOFB and control biscuits. Satiety will be assessed using the SLIM scale and blood glucose measurements over 165 minutes post-consumption. Blood samples will be collected for hormone and metabolomic analyses using ELISA, RIA, and Liquid Chromatography-Mass Spectrometry (LC-MS). The findings will help determine whether MOFB enhances satiety and alters metabolic profiles, supporting its potential as a functional food for appetite regulation.
Study design
- Primary purpose
- Other
- Allocation
- Randomised
- Intervention model
- Parallel groups
- Masking
- Single blind (participant)
- Number of arms
- 2
- Model description
- Thirty volunteers will be recruited in Faculty of Medicine and Health Science, UPM for the single-blind satiety evaluation. Volunteers' habitual dietary behaviours and chronotypes will be assessed and considered prior to randomisation to ensure balanced group distribution. To balance the study groups, participants will be stratified based on their age, BMI, and psychometric profiles derived from the Three-Factor Eating Questionnaire-R18 (TFEQ-R18) and Morningness-Eveningness Questionnaire (MEQ). This process ensures that baseline traits are evenly distributed between the MOFB and control groups. By controlling for these biological and behavioural variables prior to randomisation, the study minimises confounding factors, ensuring that any observed differences in satiety are accurately attributed to the mature okra flour intervention. The volunteers will be assigned to two groups and follow two different breakfasts that include biscuits incorporated with okra flour and control biscuit.
| Arm | Type | Receives |
|---|---|---|
| Mature Okra Flour-incorporated Biscuit (MOFB) Group | Experimental | Other: Mature Okra Flour-incorporated Biscuit (MOFB)Young adult participants assigned to this group will consume the functional biscuit formulation incorporated with mature okra flour. Perceived satiety, metabolomic profiles, and appetite signalling will be assessed post-ingestion. |
| Control Biscuit Group | Active comparator | Other: Control BiscuitYoung adult participants assigned to this group will consume the standard control biscuit formulation made with 100% wheat flour. Perceived satiety, metabolomic profiles, and appetite signalling will be assessed post-ingestion. |
Who may qualify
- Ages
- 18 to 39 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (2 listed)
- Young adults aged between 18 and 39 years.
- Normal Body Mass Index (BMI).
Key exclusion criteria (8 listed)
- Smokers.
- Pregnant or lactating women.
- Individuals with daily medication prescriptions for chronic metabolic conditions, cardiovascular management, or hormonal regulation.
- Use of daily medications/supplements that influence appetite regulation, metabolic signalling, or systemic metabolomic profiles, including:
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Mature Okra Flour-incorporated Biscuit (MOFB)Standard biscuit formulation manufactured where 10% of the wheat flour is substituted with mature okra flour, designed to enhance the nutritional profile while maintaining acceptable sensory scores. | Other | Mature Okra Flour-incorporated Biscuit (MOFB) Group |
| Control BiscuitStandard biscuit formulation manufactured using 100% wheat flour, designed to match the sensory profile and appearance of the experimental biscuit without the inclusion of mature okra flour. | Other | Control Biscuit Group |
Primary outcome
Satiety Response
Time frame: Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes
The satiety response after biscuit consumption will be determined by the Satiety Labeled Intensity Magnitude (SLIM) scale. The SLIM scale consists of a 100mm vertical line with labelled phrases to indicate satiety: "greatest imaginable fullness", "extremely full", "very full", "moderately full", "slightly full", "neither hungry nor full", "slightly hungry", "moderately hungry", "very hungry", and "extremely hungry", and "greatest imaginable hunger". The first satiety survey is filled before breakfast (time 0), and the remaining surveys at 15, 45, 75, 105, 135 and 165 min later.
Change in Plasma Insulin Concentration
Time frame: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Plasma concentration of insulin will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates metabolic responses to the biscuit interventions.
Change in Active Glucagon-Like Peptide-1 (GLP-1) Concentration
Time frame: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Plasma concentration of active GLP-1 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Change in Plasma Peptide YY (PYY3-36) Concentration
Time frame: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Plasma concentration of PYY3-36 will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Change in Plasma Cholecystokinin (CCK) Concentration
Time frame: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Plasma concentration of CCK will be determined using a radioimmunoassay (RIA) kit. This metric evaluates anorexigenic hormone responses to the biscuit interventions.
Change in Active Ghrelin Concentration
Time frame: Fasting state (0 minutes), 75 minutes, and 165 minutes post-consumption
Plasma concentration of active ghrelin will be measured using an enzyme-linked immunosorbent assay (ELISA) kit. This metric evaluates orexigenic hormone responses to the biscuit interventions.
Changes in Metabolite Profiles
Time frame: Fasting state (0 minutes) and 165 minutes post-consumption
For metabolomic analysis, the blood samples will be taken in the fasting state (0 min) and after the last satiety survey (165 min). Metabolites will be quantified by Liquid Chromatography-Mass Spectrometry (LC-MS) analysis, and the serum samples will be prepared according to In Vitro Diagnostics Research (IVDr) standard operating procedures.
2 secondary outcomes
Blood Glucose Response
Time frame: Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes
Ad Libitum Energy Intake at a Subsequent Meal
Time frame: At the end of the satiety evaluation session (165 minutes post-biscuit consumption)
Results and safety
This study is still under way. Results are not available in the source record yet.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 8 Jun 2026.
- Individual participant dataSharing planned: No. Individual participant data will not be publicly shared to protect participant confidentiality in accordance with institutional ethics committee guidelines. However, aggregated study data and final statistical outcomes will be made available upon reasonable request to the corresponding author.
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part.
Mohd Redzwan Sabran, PhD study chair
Universiti Putra Malaysia
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Mature Okra Flour-incorporated Biscuit (MOFB) in people with Appetite Regulation and Healthy Young Adults, run by Universiti Putra Malaysia at 1 site in Malaysia.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 2 inclusion and 8 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: looking for participants now, as of the sponsor's last update on 8 Jun 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in Malaysia. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
This study is still under way. Results are not available in the source record yet.
How can a doctor refer a patient or contact the research team?
Contact Chee Yee Tan (+60134904250, cheeyee721@gmail.com), or a site near the patient. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Satiety Response (time frame: Baseline (0 minutes) and post-consumption at 15, 45, 75, 105, 135, and 165 minutes). The study lists 7 primary outcomes in all. It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 8 Jun 2026.