Formulation and Nutritional Evaluation of a Chickpea-based Functional Snack Enriched with Inositol for Diabetes Management

Background: Diabetes mellitus (DM) is a global health concern, making it necessary to develop functional foods to support blood sugar control. This study formulates and evaluates a chickpea-based functional snack enriched with myo-inositol (MI) and D-chiro-inositol (DCI). Methods: A systematic approach was employed for formulation, incorporating chickpea flour, MI and DCI. A comprehensive nutritional component analysis was conducted following AOAC Methods. Regulatory considerations, including the 2023 approval of DCI by the Food Safety and Standards Authority of India (FSSAI), were reviewed to establish the safety and compliance of the formulation. Sensory evaluation measured acceptability, followed by statistical analysis. Result: The formulated snack indicated a higher protein content (18.5 g/100 g) and fibre (6.2 g/100 g) and significantly improved fibre amount compared to the wheat-based formulation. Formulations enriched with MI and DCI (F2 and F4) demonstrated reduced fat content and enhanced nutritional profiles. Sensory scores indicated high acceptability. Literature analysis supports the role of inositol and chickpea-derived prebiotics in enhancing insulin sensitivity and gut health. Market investigation shows that most diabetic-friendly snacks use artificial sweeteners and polyols, which may offer short-lived glycaemic benefits but pose long-term risks. This study represents a functional snack that addresses critical gaps in diabetes-friendly food products. By utilizing the synergistic benefits of chickpeas and inositol derivatives, the formulation offers a sustainable, nutrient-dense alternative to highly processed diabetic snacks. Future research should explore in vitro glycemic response testing for further validation.