[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100643605":3},{"organization":4,"armGroups":7,"interventions":20,"overallOfficials":30,"centralContacts":34,"locations":43,"responsibleParty":64,"collaborators":25,"id":67,"slug":68,"hasResults":69,"nctId":70,"briefTitle":71,"officialTitle":72,"acronym":73,"eligibilityCriteria":74,"healthyVolunteers":75,"sex":76,"minAge":77,"maxAge":78,"enrollmentInfo":79,"targetDuration":25,"studyType":82,"phases":83,"briefSummary":85,"conditions":86,"keywords":89,"overallStatus":46,"whyStopped":25,"lastUpdateSubmitDate":94,"lastUpdatePostDateStruct":95,"startDateStruct":98,"completionDateStruct":100,"leadSponsor":102,"locationsCount":103},{"fullName":5,"class":6},"Universiti Putra Malaysia","OTHER",[8,14],{"label":9,"type":10,"description":11,"interventionNames":12},"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.",[13],"Other: Mature Okra Flour-incorporated Biscuit (MOFB)",{"label":15,"type":16,"description":17,"interventionNames":18},"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.",[19],"Other: Control Biscuit",[21,26],{"type":6,"name":22,"description":23,"armGroupLabels":24,"otherNames":25},"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.",[9],null,{"type":6,"name":27,"description":28,"armGroupLabels":29,"otherNames":25},"Control Biscuit","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.",[15],[31],{"name":32,"affiliation":5,"role":33},"Mohd Redzwan Sabran, PhD","STUDY_CHAIR",[35,40],{"name":36,"role":37,"phone":38,"phoneExt":25,"email":39},"Chee Yee Tan","CONTACT","+60134904250","cheeyee721@gmail.com",{"name":32,"role":37,"phone":41,"phoneExt":25,"email":42},"+60397692766","mohdredzwan@upm.edu.my",[44],{"facility":45,"status":46,"city":47,"state":48,"zip":49,"country":50,"countryCode":51,"cosmosGeoPoint":52,"geoPoint":57,"contacts":58},"Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM)","RECRUITING","Serdang","Selangor","43400","Malaysia","MY",{"type":53,"coordinates":54},"Point",[55,56],101.71667,3.03333,{"lat":56,"lon":55},[59,60,62],{"name":36,"role":37,"phone":38,"phoneExt":25,"email":39},{"name":32,"role":61,"phone":25,"phoneExt":25,"email":25},"PRINCIPAL_INVESTIGATOR",{"name":36,"role":63,"phone":25,"phoneExt":25,"email":25},"SUB_INVESTIGATOR",{"type":61,"investigatorFullName":65,"investigatorTitle":66,"investigatorAffiliation":5,"oldNameTitle":25,"oldOrganization":25},"Tan Chee Yee","PhD candidate","100643605","satiety-evaluation-of-mature-okra-flour-incorporated-biscuit-100643605",false,"NCT07631663","Satiety Evaluation of Mature Okra Flour-incorporated Biscuit","Evaluating the Impact of Mature Okra Flour-Incorporated Biscuits (MOFB) on Perceived Satiety Through the Satiety Labeled Intensity Magnitude (SLIM) Scale and Metabolomic Approach","MOFB","Inclusion Criteria:\n\n* Young adults aged between 18 and 39 years.\n* Normal Body Mass Index (BMI).\n\nExclusion Criteria:\n\n* Smokers.\n* Pregnant or lactating women.\n* Individuals with daily medication prescriptions for chronic metabolic conditions, cardiovascular management, or hormonal regulation.\n* Use of daily medications\u002Fsupplements that influence appetite regulation, metabolic signalling, or systemic metabolomic profiles, including:\n\n  1. Hormonal contraceptives, glucocorticoids, and oral\u002Finjectable anti-obesity medications (e.g., GLP-1 agonists).\n  2. Antihypertensives and lipid-lowering agents (statins).\n  3. Chronic Nonsteroidal Anti-Inflammatory Drugs (NSAIDs).\n  4. Daily fibre supplements.",true,"ALL","18 Years","39 Years",{"count":80,"type":81},30,"ESTIMATED","INTERVENTIONAL",[84],"NA","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.\n\nMature 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.\n\nParticipants 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.",[87,88],"Appetite Regulation","Healthy Young Adults",[90,91,92,93],"Satiety response","Blood glucose response","Hormonal change","Metabolomic analysis","2026-06-03",{"date":96,"type":97},"2026-06-08","ACTUAL",{"date":99,"type":97},"2026-05-15",{"date":101,"type":81},"2026-06-25",{"name":5,"class":6},1]