60
Participants
Start Date
April 1, 2022
Primary Completion Date
December 31, 2023
Study Completion Date
December 31, 2023
Crackers made with whole, coarse, or fine pea and/or wheat flour
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Crackers made with whole, coarse, or fine lentil and/or wheat flour
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Porridge made with oat flour
Participants will consume 1 of the 4 treatments at each of 4 study sessions in random orders such that by the end of the study, they will have consumed all 4 treatments. They will be given 10 minutes to consume the entire treatment with a glass of water.
Department of Nutritional Sciences, Toronto
University of Saskatchewan
OTHER
Saskatchewan Food Industry Development Center
UNKNOWN
University of Toronto
OTHER