granulating agents binding agents lubricating agents disintegrating agents sweetening agents coloring agents flavoring agents coating agents plasticizers preservatives suspending agents emulsifying agents and spheronization agents in still another embodiment of the present invention the leavening agent is yeast preferably dried baker 39 s yeast in still another embodiment of the present invention the composition is thermally stable in still another embodiment of the present invention the composition is a comestible in still another embodiment of the present invention the comestible is a cracker in still another embodiment of the present invention the cracker possesses anti diabetic property in still another embodiment of the present invention the anti diabetic property is due to blood sugar modulation achieved by lowering of glycemic index the present invention relates to a method of obtaining a composition comprising of but not limiting to proteins ranging between 20 w w to 30 w w galactomannans ranging between 32 w w to 80 w w and base matrix comprising of whole wheat flour refined flour wheat bran flakes edible vegetable oils fructose spices condiments salt and leavening agent s optionally along with acceptable additives said method comprising step of mixing of the proteins the galactomannans and the ingredients of base matrix followed by sheeting lamination final gauging cutting and baking to obtain the composition the present invention relates to a method of consumption of a composition comprising of but not limiting to proteins ranging between 20 w w to 30 w w galactomannans ranging between 32 w w to 80 w w and base matrix comprising of whole wheat flour refined flour wheat bran flakes edible vegetable oils.