Role of millets in pre‑diabetes and diabetes: effect of processing and product formulation.

Vidhyalakshmi, R. and Meera, M. S. (2024) Role of millets in pre‑diabetes and diabetes: effect of processing and product formulation. Journal of Food Science and Technology, 61 (10). pp. 1848-1861. ISSN 0022-1155

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Abstract

The incidence of pre-diabetes and diabetes has been increasing recently worldwide and considered as a major growing non-communicable disease. Millets are ecofriendly 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.

Item Type:	Article
Uncontrolled Keywords:	Millet · Starch digestibility · Resistant starch · Low glycaemic index · Processing
Subjects:	600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Nov 2024 11:22
Last Modified:	11 Nov 2024 11:22
URI:	http://ir.cftri.res.in/id/eprint/18482

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