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

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.