Abstract
The incidence of pre-diabetes and diabetes has been increasing recently worldwide and considered as a major growing non-communicable disease. Millets are eco-friendly crops which could sustain extensive climatic conditions. The productivity of millets had increased in recent years to meet the nutritional needs of the increasing global population. The factors which affect the starch digestibility pattern in millets are protein, fat, resistant starch, dietary fibre, and anti-nutrients. However, the interplay of these components also affects the starch digestibility pattern in millets during various processing methods such as thermal, non-thermal, chemical, and their combination. The incorporation of native and processed millet in food products varies the in-vitro and in-vivo glycaemic index. The current study further discusses the potential applications of millet in food formulations for pre-diabetic and diabetic population. Hence the appropriately processed millets could be a suggested as a suitable dietary option for pre-diabetic and diabetic population.
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Abbreviations
- ADA:
-
American diabetes association
- eGI:
-
Expected glycaemic index
- FAO:
-
Food and agriculture organisation
- GI:
-
Glycaemic index
- GL:
-
Glycaemic load
- HbA1C:
-
Glycosylated haemoglobin
- HDL:
-
High density lipoprotein
- HOMA-IR:
-
Homeostatic model assessment for insulin resistance
- LDL:
-
Low density lipoprotein
- pGI:
-
Predicted glycaemic index
- RDS:
-
Rapidly digestible starch
- RS:
-
Resistant starch
- SDS:
-
Slowly digestible starch
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Ms R.Vidhyalakshmi is thankful to the Department of Biotechnology, New Delhi, for her Junior Research Fellowship.
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This research was funded by Department of Biotechnology, New Delhi, India (GAP-0462).
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Vidhyalakshmi, R., Meera, M.S. Role of millets in pre-diabetes and diabetes: effect of processing and product formulation. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05952-y
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DOI: https://doi.org/10.1007/s13197-024-05952-y