Table 4.
Incorporation of millet grains into products and the related in-vivo starch digestibility
| SI No | Millet | Processing | Subjects | GI | GL | Mode of Action | References |
|---|---|---|---|---|---|---|---|
| 1 | Finger millet | Decorticated hydrothermally treated flour incorporated into diabetic food formulations | Normoglycemic subjects (n = 8) | 93.4 | 47 | High GI due to the decortication of the grain and reduced dietary fibre content | Shobana et al. (2007) |
| 2 | Barnyard millet | Dehulled and heat treated at 60 °C with 4 cycles of intermittent cooling for 1 h | Normoglycemic subjects (n = 6) | 41.7 | – | The intermittent heating and cooling to retrogradation of amylose leading to formation of RS. The increase in RS lead to reduction in GI | Ugare et al. (2014) |
| 3 | Finger millet | Noodles (30% finger millet flour + 70% wheat flour) | Normoglycemic subjects (n = 10) | 45.13 | – | Incorporation of finger millet flour decreased the GI | Shukla et al. (2014) |
| 4 | Little millet | Flakes | Normoglycemic subjects (n = 10) | 52.11 | 9.24 | Low GI due the formation of RS during the partial gelatinization and melting of starch during the processing of grains | Patil et al. (2015) |
| 5 | Pearl millet | Cheela (traditional Maharashtrian recipe) | Normoglycemic subjects (n = 6) | 44.94 | 18.06 | Incorporation millet decreased the GI | Nambiar and Patwardhan (2015) |
| 6 | Foxtail millet | Steamed bread (75% millet flour + 25% extruded millet flour) | Normoglycemic subjects (n = 10) | 89.6 | – | High GI due to the incorporation of pre- gelatinized flour | Ren et al. (2016) |
| 7 | Foxtail millet | 15% incorporated into cookie | Normoglycemic subjects (n = 12) | 37.6 | – | Incorporation of foxtail millet improved the dietary fibre content and reduced the GI | Lestari et al. (2017) |
| 8 | Foxtail millet | Steamed bread | Subjects with impaired glucose tolerance (n = 64) | – | – | Reduced the pre and post prandial blood glucose levels | Ren et al. (2018) |
| 9 | Little millet and finger millet | Millet based foods (dosa, dumpling and roti) | Normoglycemic subjects (n = 10) | 37–53 | 11.05–18.43 | Heat processing of millets contributed to low GI and GL | Geetha et al. (2020) |
| 10 | Finger millet | Parboiled and roasted made to a porridge | Normoglycemic subjects (n = 10) | 38 | 9.5 | Parboiling had increased the RS content and resulted in low GI | Kumari et al. (2020) |
| 11 | Finger millet | 50% incorporated into muffins |
Normoglycemic subjects (n = 15) Prediabetic subjects (n = 14) |
– | – | Reduced blood glucose levels and IAUC due to presence of fibre and polyphenols in finger millet | Almaski et al. (2022) |
GI Glycaemic index; GL Glycaemic load