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Effect of foxtail millet (setaria italica) supplementation on serum glucose, serum lipids and glycosylated hemoglobin in type 2 diabetics
Abstract
The present study was conducted to show the long term effect of low glycemic index (GI) foxtail millet (setaria italica) biscuits (GI = 50.8) and burfi, a sweet product (GI = 37.5), on diabetics. This case control clinical trial was conducted on 30 type 2 diabetic subjects who were equally divided into 3 groups: experimental group 1 (EG-1), experimental group 2 (EG-2) and control group (CG). The EG-1 patients were supplemented with 100 g foxtail millet biscuits and EG-2 patients with 100 g foxtail millet burfi for 30 days. The study was further carried on for the next 30 days with EG-1 and EG-2 with cross over randomized clinical trial, during which EG-1 and EG-2 acted as their own control. The metabolic parameters studied were serum glucose, serum cholesterol, serum LDL, serum HDL, serum triglycerides, serum VLDL and glycosylated hemoglobin (GHb). Significant reduction was recorded in serum glucose (23%), serum cholesterol (6%), serum LDL (20%) and GHb (16.5%), and a slight decrease in serum triglycerides and VLDL. Serum HDL increased significantly by 23 per cent. Almost similar results were observed for foxtail millet burfi as for foxtail millet biscuits. During the cross over randomized clinical trial, all metabolic parameters except for HDL increased upon stopping the supplementation. Thus, it is concluded that foxtail millet as a low GI food product leads to modest improvement in long-term glycemic and lipidemic control in type 2 diabetics.
... From those studies collecting venous blood, three [19,22] took blood every 15, 30 or 60 min, while others conducted long term feeding and took blood before and after the intervention periods [9,21] and 28 days, respectively). In the studies that had no defined blood collection methods, three [17,30,31] had blood samples taken every 30 or 60 min and only one study [32] had blood taken at the baseline, after a month and after two months. ...
... All 19 studies were rated for quality using the checklist for primary research from the Academy of Nutrition and Dietetics; six studies received a positive rating [17,19,21,27,29,31], 12 studies were recorded as neutral [9,12,18,20,22,23,25,26,28,30,32] and only one study had a negative rating [24]. ...
... Postprandial IR (Insulinaemic response) was also measured in three of the studies [17,19,22]. 12 of the studies measured the GI of meals prepared from millet [12,20,21,[23][24][25][26][27]29,31,32], three of the studies measured the sensory characteristics of test meals [23,27,29] and the rest reported in vitro and in vivo starch digestion, protein and lipid profiles, glycosylated haemoglobin, lipemic response, serum cholesterol and glycaemic load as the outcomes [9,19,21,24,25,32]. ...
... The major amino acids present in foxtail millet are methionine, valine and lysine. The grain composition of foxtail millet has high protein (14-16%), fat (5-8%) and minerals as compared to cereals (Thathola et al. 2011;Ravindran 1992). Further, digestible protein also has majority of the essential amino acids compared to major cereal crops such as rice and wheat (Zhang et al. 2007). ...
... Foxtail millet is extensively used as an energy source for the children, diabetic patients and pregnant and nursing women (Pasricha et al. 2021). Health benefits are represented by its effects in reducing serum lipids, blood glucose and glycosylated hemoglobin in patients with type 2 diabetes (Thathola et al. 2011). The mineral content of foxtail millet ranges from 1.7 to 4.3 g/100 g dry weight. ...
Biofortifcation of staple food crops is an economical and practical way to mitigate micronutrient malnutrition as it predisposes humans to diferent health maladies. Despite the availability of various methods for biofortifcation, the biofortifed
crops, especially millets, could ofer a great scope. Foxtail millet has adequate content of minerals, non-starchy polysaccharides, vital amino acids, and proteins, and is regarded as one of the most important nutri-cereals. However, biofortifed
foxtail millet can potentially alleviate the micronutrient defciency. Genetic modifcation to improve the micronutrient
content through the available zinc and iron-regulated transporters in foxtail millet can be useful to fne tune the enrichment
of micronutrients. The availability of well annotated foxtail millet genome sequence information can facilitate gene mining, transcripts and proteins related to nutritional quality. Combining the insights gained from proteomics, transcriptomics, genomics, and metabolomics might help foxtail millet to become a model system. This article describes the diferent aspects of biofortifcation in foxtail millet as the biofortifed crop for the present and future.
... A study by Jali et al. (2012) on type 2 diabetic patients fed with foxtail millet for 90 days showed improved glycemic control. Thathola et al. (2011) concluded that foxtail millet as a low glycemic index food product leads to modest improvement in long-term glycemic control in type 2 diabetics. Another study by Chhavi and Sarita (2012) concluded that millet flour incorporated bread showed low glycemic indices in normal subjects. ...
... Foxtail millet was also investigated to prepare low GI biscuits (50.8) and burfi (37.5) (a sweet) and it was revealed that on intervention, the foxtail millet based products, biscuits and burfi, were able to reduce serum glucose, serum cholesterol, serum LDL, glycosylated hemoglobin, and serum VLDL. The products were able to increase serum HDL levels in diabetic subjects (Thathola et al. 2011). The GI of foxtail millet can further be reduced by application of additional coating of gum acacia (GI ¼ 32), fenugreek seeds (GI ¼ 28), curry leaves (GI ¼ 30), and aloe vera (GI ¼ 31). ...
Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation.
This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.
... A study by Jali et al. (2012) on type 2 diabetic patients fed with foxtail millet for 90 days showed improved glycemic control. Thathola et al. (2011) concluded that foxtail millet as a low glycemic index food product leads to modest improvement in long-term glycemic control in type 2 diabetics. Another study by Chhavi and Sarita (2012) concluded that millet flour incorporated bread showed low glycemic indices in normal subjects. ...
... Foxtail millet was also investigated to prepare low GI biscuits (50.8) and burfi (37.5) (a sweet) and it was revealed that on intervention, the foxtail millet based products, biscuits and burfi, were able to reduce serum glucose, serum cholesterol, serum LDL, glycosylated hemoglobin, and serum VLDL. The products were able to increase serum HDL levels in diabetic subjects (Thathola et al. 2011). The GI of foxtail millet can further be reduced by application of additional coating of gum acacia (GI ¼ 32), fenugreek seeds (GI ¼ 28), curry leaves (GI ¼ 30), and aloe vera (GI ¼ 31). ...
Millets or nutri-cereals are high-energy foods; that were domesticated and cultivated as early as 10,000 years ago. The millets cultivation is taken up usually in degraded and marginal lands that receive very less rainfall and are poor in soil nutrient content. Seven important millets cultivated globally are finger millet, pearl millet, foxtail millet, barnyard millet, proso millet, kodo millet, and little millet. Overdependence on cereals after the green revolution and the present-day sedentary lifestyle of people has proliferated health-related disorders like obesity, diabetes, coronary diseases, gastrointestinal disorders and risk of colon, breast, and oesophageal cancer. The only way to fight back is through the introduction of nutritionally rich millets in our daily diets. Millets are unique for their richness in dietary fibers, antioxidants, minerals, phytochemicals, polyphenols, and proteins; that act as elixir to fight against health-related disorders. Recent global phenomenon of climate change has lead to a decrease in the yield of major staple cereals and has paved path for introduction of millets into agriculture production system to formulate climate resilient cropping systems because millets are C4 plants with very superior photosynthetic efficiency, short duration, higher dry matter production capacity, and a high degree of tolerance to heat and drought. Keeping the above advantages of millets, the efforts have hastened to collect, conserve, and utilize germplasm of millets in breeding programs. Of late, several private and government agencies have ventured into value addition of millets to manufacture food and non-food products. But, the governments have a key role in formulating policies to promote cultivation and consumption of millets.
... A study by Jali et al. (2012) on type 2 diabetic patients fed with foxtail millet for 90 days showed improved glycemic control. Thathola et al. (2011) concluded that foxtail millet as a low glycemic index food product leads to modest improvement in long-term glycemic control in type 2 diabetics. Another study by Chhavi and Sarita (2012) concluded that millet flour incorporated bread showed low glycemic indices in normal subjects. ...
... Foxtail millet was also investigated to prepare low GI biscuits (50.8) and burfi (37.5) (a sweet) and it was revealed that on intervention, the foxtail millet based products, biscuits and burfi, were able to reduce serum glucose, serum cholesterol, serum LDL, glycosylated hemoglobin, and serum VLDL. The products were able to increase serum HDL levels in diabetic subjects (Thathola et al. 2011). The GI of foxtail millet can further be reduced by application of additional coating of gum acacia (GI ¼ 32), fenugreek seeds (GI ¼ 28), curry leaves (GI ¼ 30), and aloe vera (GI ¼ 31). ...
ICAR—India Institute of Millets Research (IIMR) Hyderabad has been instrumental in developing value chain on Millets, resurrecting Millets from being becoming museum crops through demand creation measures. Various innovative interventions include, first being farm level backward integration converting domestic cultivation to commercial cultivation for meeting health conscious urban consumer needs. Second, novel intervention was diversification of processing technologies through developing and retrofitting more than 50 machineries suitability to millets from milling, to many semi-processed technologies such as baking, cold extrusion, hot extrusion, flaking, popping, puffing, fermentation, and malting was standardized. More than 200 recipes were developed to suit various regional pallet and circulated among users in local languages. The prototype of various machinery are now being upscaled. The shelf life of processed products were enhanced from less than a month to 8 months thus offering consumers wide and convenient food options to choose for enhancing millet consumption and paving way for commercialization of millet foods. Third, intervention is nutritional evaluation of millets and their value-added products and clinical trials were conducted to substantiate the health benefits through empirical data ably supported by NIN. Thus, the data generated helps in the labeling of the products for commercialization. The key to commercialize the millets lies in creating USP (unique selling proposition) for flagging it as healthy and convenient option. A Successful and sustainable and replicable value chain model has been furnished through innovations by bringing interventions at on-farm level, processing diversification, nutritional evaluation, market building, entrepreneurship development and creating awareness, assuring sustainable food and nutritional security which are beneficial to not only the poor dryland farmer but also health conscious urban consumers.
... ghee, alongwith spices. Millets, commonly known as ''small seeded grasses'' possess certain advantages over conventional cereals in terms of protein content, sources of dietary fiber, phytochemicals and micronutrients and their ease to get digested (Thathola et al. 2010). Apart from this, millets exhibit a low glycemic index that provide sustained release of energy, thereby, also acting as a potential therapeutic aid (Ravi 2004). ...
... Use of foxtail millet in place of rice was done to promote utilization of millet and provide benefits to the consumer. Foxtail millet possess nutritional composition comparable to that of rice and wheat alongwith its added benefit to act as low GI food (Thathola et al. 2010). The fibre content and starch profile are better in foxtail millet than the rice used. ...
Instant foods are a great convenience in today’s fast moving world, aiding to reduce the time spent on the cooking process, along with the added advantage of long shelf life and ease to carry. Ingredient composition was finalized by optimizing the design variables (instantised foxtail millet, instantised green gram dal and oat flakes) using Central Composite Rotatable Design besides suitable fat and spices for the development of instant foxtail millet khichdi. Over all acceptability and water holding capacity were considered as the responses for the experimental design. The developed quick cooking (jiffy) product possessed calorific value of 525.11 kcal/100 g with good rehydration/ reconstitution properties within 4 min. Shelf stability of the khichdi packed in polypropylene (75µ) and metallised polyester (90µ) pouches was evaluated in terms of chemical, microbiological and sensorial changes. The product was found to be shelf stable for 6 months of storage in metallised polyester.
... The low GI diet has been shown to reduce blood glucose levels (Anjuthathola et al., 2011) [2] , Genetic variation increases the genetic diversity in and among populations allowing for new traits to become more or less prominent in the gene pool. The correlation analysis in combination, can give a better insight, into cause and effect relationship between different pairs of characters. ...
... The low GI diet has been shown to reduce blood glucose levels (Anjuthathola et al., 2011) [2] , Genetic variation increases the genetic diversity in and among populations allowing for new traits to become more or less prominent in the gene pool. The correlation analysis in combination, can give a better insight, into cause and effect relationship between different pairs of characters. ...
... Millets lack gluten and can be consumed by people suffering from celiac disease [4]. Some in vivo studies by [5][6][7][8], showed significant lowering of blood glucose level by millet based diet when compared to a wheat or rice diet. However, most of the in vivo studies on millets have mainly considered millets products from composite flour. ...
... Epidemiological studies indicates that regular consumption of whole grain and their products can protect against the risk of cardiovascular diseases, type II diabetes, obesity, gastrointestinal cancers and atherosclerogenic effects, anti-oxidant and microbial properties and so many other disorders [3,9,10] reported that millet contain high level of methionine, tryptophan, vitamin B, fiber and minerals such as phosphorus, iron and it contains forty times calcium level more than that found in maize (Zea mays L.) and rice (Oryza sativa L.) and contain ten times calcium more than that found in wheat (Triticumestivum L.). Millets are known to have a low glycemic index as suggested by some in vivo studies however all of these studies have mainly focused on millet products from composite flour [6][7][8]. Starch digestibility studies on the 100% cooked millet flour have been rarely done. Dietary fibre, phenolics and lipids which are mainly lost during decortication may also affect in vitro starch digestibility [11,12]. ...
... Low glycemic index with highly improved nutritious quality as well as better sensory properties. Thathola et al. (2011) Kheer Foxtail millet was added 20 g with 200 mL milk, sugar 100 g, resin 10 g, and rice 10 g. ...
Millets are recognized as nutritional grains that have been important for preventing the malnutrition and significantly enhancing the human health. Foxtail millet ( Setaria italica ) is a C4, self pollinating millet species belonging to family Poaceae ; acknowledged as Italian millet, Chinese millet or German millet. Being the oldest crops to be cultivated and produced, it is also utilized as a bird feed in African regions of the world. As far as the nutritional content is concerned, it has substantial amounts of carbohydrates (60–65 g), protein (12.3 g), fiber (6 g), minerals (Phosphorous, calcium, iron, zinc, magnesium, sodium), and phytochemicals (Phenols, Ferulic, chlorogenic acids, and p‐coumaric, flavonoids, carotenoids, tocopherol, and tocotrienol). Additionally foxtail millet is reported to have anti inflammatory, antioxidant, anticancerous, antihypolipidemic antihyperglycemic properties that may serve well with respect to pharmacological relevance. Apart from the medicinal prospect, its food utilization for making bakery, weaning, fermented as well as extruded goods are studied in the literature. Thus it can be mentioned that foxtail millet has a promising position in strengthening dietary quality and food security of world, thereby functioning as an emissary crop to replenish other economically valuable crops against environmental constraints even while supplying food for people and livestock via biotechnological techniques.
... Low glycemic index with highly improved nutritious quality as well as better sensory properties. Thathola et al. (2011) Kheer Foxtail millet was added 20 g with 200 mL milk, sugar 100 g, resin 10 g, and rice 10 g. ...
... It is very helpful in reducing glycosylated haemoglobin, serum lipids, and blood glucose levels in type 2 diabetic patients. Germ foxtail millet seeds, particularly golden seeds, have excellent medicinal properties being used for curing indigestion, celiac disease, poor digestion, and stagnant food in the stomach (Thathola et al. 2011). ...
After the green revolution, the consumption of rice and wheat became popular, but grain production became an area of concern. Now, the importance of millet was understood, particularly in developing countries of Asia and Africa. The novel technology termed as ‘metabolomics’ played a major role in improving the quality of crop and enhancing its yield. Metabolomics is the dominant driver of phytochemical analysis in the present times. This tool has helped in finding the quality and quantity of root exudates which determines the phenotypic fate of the cells, tissue, and the plant in whole crop. Metabolomics differs from traditional approaches of phytochemical analysis fundamentally, such as it is based on rational analysis, supported by scientific data, assessing all metabolites that can be measured without any pre-selection. Rhizosphere comprises varied populations wherein the plant roots compete in order to survive. For securing optimum water, essential nutrients and space, plants undergo inter-species competitions, as well as with other microorganisms present in soil. This competition for survival takes place through biochemical interactions in between roots and microbes, and among roots of different plants. Certain root secretions called as ‘root exudates’ are considered to initiate such metabolite communication and command these interactions. These exudates or secondary metabolites play a key role in underground communications between plant roots and beneficial microbes. The ability of plants to communicate simultaneously with other plants and other microbes as well as their potential to alter metabolic processes under stress conditions is an unexplored area. It is of utmost importance to gain more experimental evidence and conduct studies to fully understand the process of underground communication under biotic and abiotic stress conditions as well as nutritional benefits of millets, to improve its quality and production, in order to promote sustainable agriculture and meet the ever-growing demand of food, especially in developing countries like India. Here, we have given an insight into the biochemical interaction between millet plants, studied using a holistic, data-driven approach, termed as metabolomics.KeywordsBiochemicalEnvironmental stressMetabolomicsMillet crops
... Foxtail millet is commonly used as a energy source for lactating and pregnant women, as well as sick people and children, particularly those with diabetes. It has been reported to lower blood sugar levels in diabetic women (Seema and Sarita 2002;Dwivedi et al., 2012).For type 2 diabetes patients, foxtail millet consumption is very important since it lowers blood glucose levels, glycosylated haemoglobin, and serum lipids (Thathola et al., 2011). ...
Plant-based milk alternatives are a rising trend that serve as a low-cost alternate to economically deprived population of developing countries. Nowadays the plant sources such as cereals and legumes are accepted as dairy milk alternatives with the presence of vitamins, dietary fiber, minerals and antioxidants. In a world that is increasingly urbanized, the production of low cost, high quality complementary foods available in the market for preventing malnutrition has great potential. Hence, there is a need to develop a low-cost milk substitute, that is culturally acceptable convenient food that has both high nutritive value and low cost to people who are looking for dairy milk alternatives. Till date there is no research work undertaken on the PJTSAU released Bajra varieties on development of millet based beverages. Hence the current work was conducted to develop and evaluate the value- added millet beverage with Foxtail millet (PKS - 22) and Bajra (PBH - 1625).
... Millets have been successfully used to make cakes, cookies, pasta, parboiled rice-like products, and snack foods (18). Foxtail millet was used to create an unfortified weaning mix with acceptable sensory and rheological properties (19), a composite bread having low glycemic index (20), ready-to-eat extruded snack (21), biscuits and burfi with low glycemic index (22), and beverages with high anti-oxidant activity (23). Foxtail millet (Setaria italica) is a minor millet that contains 11% protein, 59.1% starch, 3.9% fat, 19.1% dietary fiber, 7.0% ash and 6.6 mg/100 g of phenolic compounds (24). ...
Millets are a rich source of many health-promoting nutrients as well as bioactive compounds such as dietary fibers, antioxidants, macro and micronutrients etc., compared to other staple cereals such as rice, wheat and maize. These nutrients play a central role in the world nutritional security. Despite the inbuilt nutritional benefits, the production of millets has witnessed sharp decline owing to taste preferences, keeping quality and challenges associated with food preparation from millets. To sensitize the consumers about the nutritional benefits of foxtail millet, the present study was planned to formulate and nutritionally evaluate eight diversified foxtail millet-based food products namely rusk, kheer, pinni, sattu, vegetable dalia, cookies, bar and papad by replacing commonly used cereals such as wheat and rice. The products prepared from Foxtail millet were found to have high acceptability with mean score of more than 8.00. These diversified food products showed higher protein content ranging from 10.98 to 16.10 g/100 g, with the highest protein found in Foxtail millet kheer (16.01 g/100 g). The resistant starch content and predicted glycemic index (PGI) of these products ranged between 13.67 to 22.61 g/100 g and 46.12 to 57.55, respectively, with the highest resistant starch (22.61 ± 0.69 g/100 g) and lowest PGI (48.42 ± 0.20) found in millet bar. The high resistant starch and low PGI in foxtail millet products suggest that they could serve as an excellent food source suitable for diabetics. The obtained results suggest that all the Foxtail millet-based value-added products have superior nutrient profile and are highly acceptable than the traditional products. Inclusion of these foods in the diets of the population may help in the prevention of malnutrition and type 2 diabetes.
... Subjek penelitian terdiri dari laki-laki dan perempuan berusia 30-60 tahun, belum mengalami menopause bagi subjek perempuan, mengonsumsi obat oral penurun glukosa darah yaitu metformin dan/atau glibenclamide, tidak mengonsumsi obat antihiperlipidemia, memiliki fungsi ginjal baik dan kadar ureum kreatinin normal, tidak sedang hamil/menyusui, tidak memiliki intoleransi terhadap laktosa dan kacang-kacangan. Berdasarkan pertimbangan dari penelitian terdahulu [15], maka jumlah sampel yang digunakan pada penelitian ini yaitu sebesar 22 orang dengan 11 sampel untuk masing-masing kelompok penelitian. ...
Effect of consuming arrowroot cookies containing glucomannan porang as a snack on total cholesterol levels of people with type 2 diabetesBackground: People with type 2 diabetes (T2D) have a risk of dyslipidemia, which is an increase in total cholesterol levels. Dietary fiber is known to have health benefits for improving lipid profiles. Arrowroot cookies containing glucomannan porang is a snack with high dietary fiber content.Objective: This study aims to determine the effect of consuming arrowroot cookies as a snack for 8 weeks on the total cholesterol levels of people with type 2 diabetes.Methods: This study is a quasi-experimental study with a pre-test post-test design with control group. Subjects are type 2 diabetes patients who are registered in four Yogyakarta City Health Centers. The intervention group was given five arrowroot cookies (65 grams) as a substitute snack for 8 weeks. Arrowroot cookies contain 0.57% soluble fiber and 15.80% insoluble fiber. Fasting total cholesterol levels, nutrient intake, anthropometry, and physical activity were measured twice, at pre- (week 0) and post-intervention (8th week).Results: The average total cholesterol levels of the control group and intervention group changed with no significant difference between the two study groups. The intervention group experienced a significant increase in total cholesterol levels (p<0.05) from 182.36 mg/dL to 202.55 mg/dL. There were no significant changes in anthropometric and physical activity. There was an increase in fiber intake in both groups but it was not significant for the intervention group (p=0.051).Conclusion: There was a significant change in the total cholesterol level of people with type 2 diabetes after consuming arrowroot cookies containing glucomannan porang as a snack for 8 weeks.
... Millet has excellent nutritional quality as a functional food source of energy and protein which is comparable to other major cereals such as wheat, rice, and corn (Saleh, et al., 2013). This plant is rich in carbohydrates, protein, fat, and fiber (Bandyopadhyay, el al., 2017), and has a low glycemic index so that it can be used in therapeutic diets (Thathola, et al., 2011). Millet as a natural source of fiber, calcium, and magnesium, is an alternative food for diabetics. ...
The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.
... Epidemiological evidences indicate that millet-consuming populations have lower incidence of diabetes (Kim et al. 2011). For instance, studies have indicated the effectiveness of millets in augmenting glycemic control and reducing blood glucose (Geetha et al. 2020;Singh et al. 2020) as well as minimizing insulin resistance and reducing levels of glycosylated hemoglobin (HbA1c) (Geetha et al. 2020;Sobhana et al. 2020;Itagi et al. 2012;Thathola et al. 2011). Studies involving arabinose and xylose polysaccharides from finger millet have indicated that they can act as active prebiotics and have wound-dressing potential (Manisseri and Gudipati 2012;Mathanghi and Sudha 2012;Shobana and Malleshi 2007). ...
Global population is expected to cross 11 billion by the turn of the century, which has put immense pressure on the existing agricultural systems worldwide. This is complicated by gradually decreasing productivity and acreage as a result of climate change in addition to ever-increasing input costs of resource hungry staple crops like rice, wheat, and maize. Unfortunately, the most affected by these events are those who have the least resources at their disposal to mitigate the issue, especially in countries of Asia and Sub-Saharan Africa. It is therefore pertinent to explore and adopt alternative and/or complementary crops that are easier to cultivate, climate change tolerant, less resource hungry, nutritionally richer for human consumption, and agriculturally sustainable. Millets are perfect cereal crops which meet all of these requirements and can realistically provide much-needed solutions to current global food and nutritional security challenges. In this review, we provide a bird’s eye view of the relevance of millets in global agro-ecosystems in the context of their nutritional and agronomic attributes. Furthermore, we share perspectives on the major areas of crop improvement programs worldwide and discuss major challenges confronting the same. Finally, we discourse on the scope of millets for wider acceptability and highlight major points at the interface of genetic intervention–crop management post-harvest practices worth considering to potentially facilitate robust millet-based nutritional and food security.
... Based on its nutritional content, this plant has good nutrition, including carbohydrates 63.2 g, protein 11.2 g, fat 4 g, and fiber 6.7 g [3]. Aside from being a source of carbohydrates, millet can be developed as a functional food source because it has a low glycemic index [4], high anti-oxidant content [5], even as anti-cancer potential [6]. ...
Efforts to increase the productivity and quality of foxtail millet (Setaria italica (L.) P.Beauv.) to supporting domestic food diversification in Indonesia can be done through plant breeding programs by assembling superior varieties. The effort to obtain superior millet varieties that are specific in accordance with farmer wishes, requires the availability of informative germplasm, which is delivered through characterization activities. The use of molecular markers is a method that now has been proven to help accelerate the introgression of major genes into elite cultivars. The use of molecular markers as a plant selection tool has been carried out with greater accuracy. Selection with molecular markers is only based on plant genetic traits and is not influenced by environmental factors, so the results are more accurate than selection based on morphology. Molecular tests have vary in the way they are implemented to obtain data, both the technique and the desired level of target data, according to the ease of implementation, availability of human resources, facilities and funds of money. The molecular markers that have been used for plant breeding of foxtail millet are RFLP, AFLP, RAPD, Transposon, SSR-Microsatelite, and ISSR.
... The results of the present study were in line with the results presented in a study [25] which observed a significant reduction of 23% in serum glucose, 6% in cholesterol, 20% in LDL and a slight decrease in TG and VLDL, while serum HDL increased significantly by 23%. Another study also concluded that the low-fat, high-fiber and low glycemic index food also brought a significant change in blood profile of the subjects [26]. ...
The aim of the current study was to assess the impact of formulated high-fiber ingredient mix on the nutritional indices of selected Punjabi women suffering from metabolic syndrome. The developed mix contained about 323.7 Kcal energy, 14.5 ± 0.16 g protein, 12.9 ± 0.19 g dietary fiber, 2.1 ± 0.12 g fat and 61.7 g carbohydrate per 100 g. Post-intervention trial of 120 days, in intervention group, a significant reduction (p ≤ 0.05) in weight from 68.46 ± 7.23 to 65.10 ± 7.23 kg was observed resulting in decreased body mass index from 27.89 ± 2.85 to 26.54 ± 2.84 kg/m2 and 104.31 ± 9.91 to 101.41 ± 9.32 cm in hip circumference. Significant increase in hemoglobin by 5.9%, high-density lipoprotein (HDL) by 6.8% and decrease in cholesterol by 12.2%, low-density lipoprotein (LDL) by 18.2% and fasting blood glucose by 15.5% was recorded from pre- and post-test. The high protein and dietary fiber of developed ingredient mix had a significant inverse relation on body weight and biochemical parameters confirming that daily intake of multi-grain flours can be helpful in managing the body weight and can keep the blood lipid parameters in normal range.
... Foxtail millet (Setariaitalica), traditionally called Navane rice in the region, is a millet widely grown in India and is popular for its reported health benefits on blood glucose and lipid profile (Lee et al., 2010). Singh et al. (2011) reported on the effective supplementation of foxtail millet on lowering serum glucose, serum lipids and glycosylated hemoglobin in type 2 diabetics. On the contrary, the research on the starch digestibility of foxtail millet has reportedly been limited. ...
The nutritionally important starch fractions and in vitro starch digestibility index (SDI) were studied in three commercially available rice varieties and a millet which were subjected to four different cooking methods to validate the claim of low glycemic index. The Hydrolysis index was analyzed to compute Estimated Glycemic Index (EGI) and correlated with SDI. In addition, carbohydrate profile, amylose content, the degree of gelatinization and ultra-structural analysis were also done. The starch fractions differed according to the cooking methods. Samples with high Rapidly Available Glucose (RAG) showed higher Starch Digestibility Index (SDI). The SDI ranged from 17-46, samples cooked by pressure and steaming method had higher SDI. The degree of gelatinization (DG) correlated with total starch (TS) content. The Estimated Glycemic Index ranged from 53-65 categorizing them as medium GI foods. The nutritional properties of rice starch fractions are of immense interest due to their digestion characteristics (slowly digested and absorbed) and therefore, the identification of foods with low glycemic index and low RDS and SDI values could be useful for target population.
... Foxtail millet (Setaria italica) is grown in semi-arid regions and has good nutritional quality which is equivalent to staple cereals like wheat and rice in terms of fiber, protein, vitamins, and minerals, but its potential as a low glycemic index food has yet to be recognized and utilized. Some studies have shown that foxtail millet has shown a reduction of cholesterol and triglyceride level in serum which is found to be good for lipidemic control in type 2 diabetes (Thathola et al., 2011). Foxtail millet protein-fed type 2 diabetic mice have been shown to improve insulin sensitivity and cholesterol metabolism by increasing plasma HDL level and adiponectin gene expression, and also there was a significant decrease in cholesterol level in the liver (Choi et al., 2014). ...
The incidence of obesity or excessive fat accumulation in the body is increasing worldwide and has become one of the major growing health problems. Obese condition is linked with an increased level of body lipids, oxidative stress, and expression of inflammatory markers. This leads to plasma and hepatic hyperlipidemia, activation of proinflammatory cytokines (TNF‐α, IL‐6, and IL‐1β), and transcriptional factors, which in turn lead to a high risk of cardiovascular diseases, insulin resistance, diabetes, asthma, rheumatological problem, and liver failure. Grains are the major staple food crops grown for consumption in most of the developing countries. Cereals and millets, such as rice, wheat, maize, barley, finger millet, foxtail millet, proso millet, kodo millet in the whole form with bran, germ, and endosperm, are found to be rich in phytochemicals, such as phenolics acids, vitamin E, phytosterols, carotenoids, antioxidants, dietary fiber, which have a potential health benefit on various lifestyle disorders. In this article, we summarize the findings and investigations regarding the anti‐inflammatory effect of various grain phytochemicals in in vitro and in vivo models and their potential health benefits.
Practical applications
The occurrence of obesity is rising globally and is becoming a major health concern. Obesity will lead to multiple health problems due to oxidative and inflammatory stress in the body. Whole forms of cereals and millets consumptions have shown to reduce the risk of metabolic disorders and several chronic diseases. Potential bioactive components in various grains will act on the inhibition ofbiochemical markers connected with inflammation and adipogenesis.
... It is an extraordinary beneficial dietary supplement for diabetic patients. In type-II diabetes patients it aids in controlling serum glucose level, reducing serum lipids and glycosylated haemoglobin (Thathola et al., 2010). It is also used for the treatment of dyspepsia, rheumatism, poor digestion and stomach-ache. ...
Foxtail millet is one among the earliest cultivated and climate-resilient crop species with an immense nutritional profile. They are adapted to grow under a wide range of harsh environmental conditions ranging from high temperature to drought and salinity. It does not demand proper irrigation, artificial soil nutrients or insecticide. But they are incredible with their nutritional contents; almost five to ten times more nutritionally richer than the extensively consumed rice or wheat in terms of micronutrients, fibres and vitamins. It is a staple food crop in the various regions of Asia and Africa. The current COVID-19 pandemic and forthcoming environmental challenges may lead to the instability of agriculture and food security. Therefore, foxtail millet may serve an emissary crop to meet the demand of food supply for humans and cattle as well as rejuvenate other economically important crops against environmental constraints through biotechnological approaches.
... The underlying phenomenon concerned with the development hypoglycaemic effect was elicited via acting on the channel of ATP sensitive K + ions in pancreatic b-cells. Thus the potent hypoglycemic activity observed in the case of foxtail millet (Thathola et al., 2011) and its possible mech-anism involved in their mode of action can be due to their stimulating effect on insulin secretion via pancreas followed by their role towards enhanced insulin sensitivity which could be attributed due to their presence of higher amount of selenium & magnesium in many organs (Sada et al., 2016). It can be observed that magnesium has the ability to improve cells for responding to insulin through rising the adiponectin hormone level. ...
Background:
Setaria italica (common name- foxtail, kangni) is one of the major food crops which is prominently cultivated in southern regions of India and in certain regions of Uttar Pradesh. Besides the crop's consumption as a general source of carbohydrate rich cereal, the seeds of the crop are comprised of more fiber. So, it is recommended to add in the dietary supplementation of the diabetic people across the country.
Objective:
In this paper, it intends to investigate the antidiabetic activity and antioxidant activity of S. italica (foxtail millet) seeds in diabetic rats.
Methods:
The six genotypes of foxtail millets (S. italica) namely Kangni-1, Kangni-4, Kangni-5, Kangni-6, Kangni-7 & Kangni-10 respectively were subjected to in vitro investigations via. comprehensive metabolic panel (CMP) involving blood glucose study, Kidney & Liver function test, and antioxidant study (Catalase test; Glutathione S-transferase (GST); Superoxide Dismutase (SOD); glutathione (GSH); hiobarbituric acid reactive substances (TBARS) & Glutathione peroxidase (GPx) and were performed in vivo animal investigations in Wistar rats. The STZ induced diabetic rats were fed with doses of different S. italica seed aqueous extract to evaluate its anti-hyperglycemic activity by oral administration of SISAE. Further, it was compared with Glibenclamide which acts as one of the standard oral hypoglycemic agents.
Results:
From achieved outcomes, a significant fall of blood glucose level (70%) produced 300 mg SISAE/kg b.w. after 6 h of extract administration. However, no change could be produced by these doses of the SISAE in normal rats' blood glucose levels. A significant fall in glucose level along with significant glycemic control by lower HbA1c levels was observed in diabetic treated rats after 3 weeks of treatment with 300 mg of SISAE/kg b.w./day when comparing to untreated diabetic rats. Among these five genotypes of S. italica, the differences in the glycemic index were found. a significant fall could be found in blood glucose levels of Wistar rats, when every experimental rat was incorporating with the extract of different genotypes of Setaria italica L. Beauv than the rats treated with Glibenclamide in every 7 days of interval. The level of catalase, SOD, GST, GPx, GSH and TBARS showed variation while the rats were fed with the extract of S. italica in the liver test of rats. In kidney function test, the result shows that there is significant relationship between foxtail extract and kidney function of STZ induced diabetes rats. They show the change in their serum creatinine level, serum urea and serum uric acid.
Conclusion:
The result obtained from the study shows that the extract of S. italica seeds is capable for the hypolipidemic and antihyperglycemic activities, thereby, they serve as one of the good sources for herbal medicinal items.
... According to the [2], in several areas in Maluku, namely on the island of Buru, people generally use Hotong Buru as a staple food. Also, according to [4], Hotong plants, when processed into biscuits, have the potential to reduce type 2 diabetes. Some of these Hotong s are consumed immediately after harvesting and some are stored for a long time, ranging from freshly harvested to 24 months (2 years). ...
Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice
... It is apparent that millet oil could be a good source of natural oil rich in linoleic acid and tocopherols (Liang et al., 2010;Amadou et al., 2011) [11,2] . Foxtail millet as a low GI food product leads to modest improvement in long-term glycemic and lipidemic control in type 2 diabetics (Thathola et al., 2005) [14] . Millets are more than just an alternative to common grains. ...
Foxtail millet (botanic name Setaria italica) is the second-most widely planted species of millet, and the most important in East Asia have not gain much importance in diet despite their nutritive value and therapeutic use. In this study efforts have been made to develop products like idly, dosa and upma by replacing the rice rawa and the wheat rawa in the recipe with foxtail millet rawa respectively. The study was aimed with objectives of developing products with foxtail millet rawa and their comparison with the traditional recipes of idly, dosa and upma, for their overall acceptability and evaluation of the organoleptic characteristics which was done by 10 semi-trained panelists and also the comparison of the three rawa in terms of their nutritional composition. Gluten content was determined by the method detailed in AACC (2000) method No.38-10. The study revealed that foxtail millet can be easily replaced and (or) incorporated in the local and common recipes for its greater utilization because of its health benefits and therapeutic use.
... Many studies have demonstrated the efficacy of millets in improving glycaemic control, decreasing fasting, and postprandial rise in blood glucose concentration (7,8), reducing insulin index and insulin resistance and lessening glycosylated haemoglobin (HbA1c) level (8)(9)(10)(11)(12). Glycaemic index (GI) is a measure of how much the carbohydrate present in the food affects the rate and extent of change in post-prandial blood glucose concentration. ...
Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35-79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55-69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13-35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing Anitha et al. Millets to Manage Diabetes and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.
... Many studies have demonstrated the efficacy of millets in improving glycaemic control, decreasing fasting, and postprandial rise in blood glucose concentration (7,8), reducing insulin index and insulin resistance and lessening glycosylated haemoglobin (HbA1c) level (8)(9)(10)(11)(12). Glycaemic index (GI) is a measure of how much the carbohydrate present in the food affects the rate and extent of change in post-prandial blood glucose concentration. ...
... Compared with rice, foxtail millet has double protein content, fourfold minerals and fat, and triple calcium [4]. Ample evidence showed that increasing the consumption of foxtail millet was associated with a lower risk of diabetes [5]. Therefore, foxtail millet is gaining increasing attention among consumers. ...
Foxtail millet (Setaria italica) is an important minor cereal crop in China. The yellow color of the de-husked grain is the most direct aspect for evaluating the foxtail millet quality. The yellow pigment mainly includes carotenoids (lutein and zeaxanthin) and flavonoids. To reveal the diversity and specificity of flavonoids in foxtail millet, we chose three high eating quality and two poor eating quality varieties as research materials. A total of 116 flavonoid metabolites were identified based on Ultra Performance Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry (UPLC-ESI-MS/MS) system. The tested varieties contained similar levels of flavonoid metabolites, but with each variety accumulating its unique flavonoid metabolites. A total of 33 flavonoid metabolites were identified as significantly discrepant between high eating quality and poor eating quality varieties, which were mainly in the flavonoid biosynthesis pathway and one of its branches, the flavone and flavonol biosynthesis pathway. These results showed the diversified components of flavonoids accumulated in foxtail millets and laid the foundation for further research on flavonoids and the breeding for high-quality foxtail millet varieties.
... Similar trend of negative effect of post intervention on very low density lipoprotein was noticed among the groups. In line to our study, a report by Thathola et al. (2010) noticed slight reduction in lipid profiles of triglycerides, LDL and VLDL and significant increase in HDL fractions on consumption foxtail millet biscuits. ...
Background: Diabetes has emerged to be an undesired public health concern, one of four priority Non-Communicable Diseases (NCDs) that call for immediate universal attention. While adherence to drug is well
practiced among diabetics, dietary regimen, especially macronutrient distribution, is not strictly followed.
Objectives: The study was embarked to identify the food frequency pattern and macronutrient consumption of Type-2 diabetics with Metabolic Syndrome. Methods: A sample of 166 Type-2 diabetics with metabolic syndrome (MS) were selected from a diabetic clinic in a tertiary hospital through purposive sampling based on inclusion/exclusion criteria and after signing an informed consent. Baseline characteristics of the selected Type-2 diabetics were elicited using a developed and validated questionnaire. Food frequency pattern and macronutrient intake were assessed. Results: The macronutrient consumption of the Type-2 Diabetics (T2D)
deviated from the ICMR guidelines for T2D by exceeding in total calorie consumption which was supplied by the excess carbohydrate consumption. The mean Diet Diversity Score (DDS) was slightly raised in the female (6.3±1.0) T2D with MS compared to male (5.7 ±0.6) subjects. An overall majority (80.8%) of the subjects had an average DDS. The scores reflect a moderate diversity in the daily diet of the Type-2 Diabetics with MS.
Conclusion: Food frequency pattern and Macronutrient consumption of the T2D showed higher consumption of carbohydrates compared to recommended values. Critical attention needs to be drawn towards the quality of macronutrients, specifically, carbohydrates and fats, and their quantity, in managing the total calories in routine diet.
Key words: Type-2 diabetes, Metabolic Syndrome, macronutrient consumption
... Foxtail millet (Setaria italica L. Beauv.) is a functional food that has high potential to be developed in future plant breeding. This plant has several superiorities such as high protein, antioxidant, fiber, mineral, and supplementation to control type-2 diabetics (Thatola 2010). Moreover, this millet is tolerant to water and salinity stress (Moharil et al. 2019). ...
The need of functional foods that provide health benefits beyond the essential nutrient has caused foxtail millet (Setaria italica L. Beauv.) potential to develop. The foxtail millet superior development needs to be equipped by the production of pathogen-free seeds. Seed-borne pathogens have the potential to inhibit plant growth, reduce plant productivity, change the nutritional content of plants, and may cause new plant disease epidemics. This study aimed to detect and identify fungi associated with foxtail millet seeds genotype ICERI-6 from the Indonesian Cereal Re-search Institute, Maros which have 8 mo seed storage period. Seeds sur-face-sterilized with NaOCl was grown on potato dextrose agar (PDA) and incubated for 4 days. Detected fungal colonies were recultured on PDA medium to be characterized by morphological characteristics. The colonies were dominated by Fusarium oxysporum (52%) followed by F. verticilloides, Curvularia sp., Helminthosporium sp., Cladosporium sp., and Rhizoctonia solani ranging from 4% to 13%. The fungal growth rate varies from 0.73 - 2.67 cm per day. Through pathogenicity test, all of the isolates are pathogenic. Hot water treatment with temperature 52 C for20 min could reduce the percentage of infection by up to 64% without the reduction of seed germination. Detection of pathogens at different seed storage period and genotypes is needed as basic information to optimizing the method of controlling seed-borne pathogen in foxtail millet seeds.
... It is superior to rice and wheat, because it provides protein, mineral and vitamins to the poor where the need for such nutrients is in high demand (Taylor and Emmambux, 2008). Proso millet is rich in nutraceuticals like dietary fiber, omega-3 fatty acids, phenolics, and flavonoids which play a potential role in treatment of degenerative diseases and metabolic disorder by improving cholesterol metabolism, preventing the oxidative damage of body tissues and DNA as well as in the regulation of blood sugar (Thathola et al., 2011 andBora et al., 2018). Phytochemicals from proso millets have increased interest due to their antioxidant, antimicrobial and anticarcinogenic effects as well as other potential health benefits (Awika et al., 2003 andKim et al., 2010). ...
... Studies have also revealed that foxtail millet is a good option for diabetics as well as has good complete protein. It has a potential to be a low GI food, which helps in long term improvement in the glycemic index control and lipidemic control (Thathola et al. 2010). The aqueous extracts of foxtail millet have shown antihyperglycemic activity and hypolidimic effects, thus is a good potential as a health food (Sireesha et al. 2011). ...
To keep up with changing trends and increasing demand for clean labels, consumers preferences have to be met for, not only convenient and tastier foods but with products which are nutritious and promote health and sustainability. The ready to cook foods are finding more market shelf space with a growing CAGR of over 18%. The present study explores development of ready to cook foods using bio-diversified grains for more sustainability and targets LOHAS (Lifestyle of Health and Sustainability) segment. The study undertook trials for development of ready to cook millet khichdi and upma with packaging and shelf life study. The pilot study also undertook batch process trials for process standardization. For the development, the millet grains (foxtail and little millet) were subjected to dry roasting process. It was observed that the desirable conditions for roasting were 18 min at 110 °C to attain moisture below 4% and better organoleptic score for reconstitution. Nutritional analyses revealed that both the mixes had good amount of protein, dietary fibre and minerals compared to the similar products available in the market. Batch scale process trials revealed that the process can be easily undertaken for a small-scale production and had a good scope of being a women enterprise model. Shelf life studies performed indicated that products had a good shelf life at ambient conditions and required no additives or preservatives and thus, catered to the need for natural, clean, convenient to use nutritious products.
... It is an extraordinary beneficial dietary supplement for diabetic patients. In type-II diabetes patients it aids in controlling serum glucose level, reducing serum lipids and glycosylated haemoglobin (Thathola et al., 2010). It is also used for the treatment of dyspepsia, rheumatism, poor digestion and stomach-ache. ...
Foxtail millet is one among the earliest cultivated and climate-resilient crop species with an immense nutritional profile. They are adapted to grow under a wide range of harsh environmental conditions ranging from high temperature to drought and salinity. It does not demand proper irrigation, artificial soil nutrients or insecticide. But they are incredible with their nutritional contents; almost five to ten times more nutritionally richer than the extensively consumed rice or wheat in terms of micronutrients, fibres and vitamins. It is a staple food crop in the various regions of Asia and Africa. The current COVID-19 pandemic and forthcoming environmental challenges may lead to the instability of agriculture and food security. Therefore, foxtail millet may serve an emissary crop to meet the demand of food supply for humans and cattle as well as rejuvenate other economically important crops against environmental constraints through biotechnological approaches
... Millets are known to have a low glycemic index as suggested by some in vivo studies however all of these studies have mainly focused on millet products from composite lour [7,8]. Starch digestibility studies on the 100% cooked millet lour have been rarely done. ...
A mucoso-respiratory highly contagious disease; COVID-19, has led to tremendous global health and economy damages. This virus could be dampened through home use of fermented bio food material. Fermented millet flour (ibyer) is an indigenous non-alcoholic gruel made from cereals either (maize, sorghum and millet). It is prepared by cooking reconstituted cereal flour or wet milled paste with water. In this study, fermented millet fl our supplemented with ginger powder blends were formulated in the ratio 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30 for the production of gruel. The blends were subjected to feeding trial experiment using wistar albino rat. Results analysis revealed that Serum cholesterol was less than 200 mg/dl. The fasting blood glucose was also within the recommended range (67.7 - 125.0 mg/dl). The biochemical parameters were within recommended range, total serum protein ranged from 5.82-7.06 g/L, Alanine aminotransferase ranged from 28.53 to 41.13 iu/L, Aspartate aminotransferase ranged from 28.50 to 48.66 iu/L. The albino rats showed slight increase in body weight throughout the experimental period, ranging from 78.67 -103.80 g. The experiment shows that the diet did not have any adverse effect on the experimental animals and were within the recommended range hence a good anti diabetic blend and has excellent biochemical profile properties for homes use.
... Further, the starch quality of millets also varies from other cereals; the proportion of resistance starch ranges between 13-15 % in millet flour, which is approximately double of rice. High dietary fibers and low glycaemic index have marked the millet-based food products a suitable diet for type II diabetic patients (Thathola et al., 2011;Ugare et al., 2014). Gluten-free millet grains reduce the change of celiac disorder caused due to gluten intolerance. ...
‘Small millets’ is a generic term that includes all the millets except pearl millet and sorghum. These small or minor millets constitute eleven species that are marginally cultivated and consumed worldwide. These small millets possess excellent agronomic-, climate-resilient, and nutritional traits, although they lack popularity. Small millets withstand a broad spectrum of environmental stresses and possess better water-use and nitrogen-use efficiencies. Of note, small millets are five- to seven-fold nutritionally rich in terms of protein, bioactive compounds, micro- and macro-nutrients as compared to major cereals. Irrespective of these merits, small millets have received little research attention compared to major millets and cereals. However, the knowledge generated from such studies is significant for the improvement of millets per se and for translating the information to improve major cereals through breeding and transgene-based approaches. Given this, the review enumerates the efforts invested in dissecting the climate-resilient traits in small millets and provides a roadmap for deploying the information in crop improvement of millets as well as cereals in the scenario of climate change.
... Therefore, the high dietary fiber and medium gly- low glycemic index (Ugare et al., 2014) and high dietary fiber content (Chethan et al., 2008). Studies also showed that supplementation of millet rich diet or products for long term exhibited hypoglycemia, decreased serum insulin, glycated HbA1c, and cholesterol levels in type 2 diabetic participants (Thathola, Srivastava, & Singh, 2010). ...
The efficacy of multigrain flatbread in regulating the lipid profile and carbohydrate homeostasis among type 2 diabetic patients was studied in 100 type 2 diabetic participants. The results revealed that the anthropometric parameters remained unaltered in both test and control groups. The fasting blood glucose levels (140.70 ± 8.43 versus 132.89 ± 5.63 mg/dl) did not significantly decrease. In contrast, the insulin levels (12.96 ± 1.06 versus 10.83 ± 1.03 μIU/ml) and HbA1c levels (8.01 ± 0.27 versus 7.40 ± 0.21%) in the test group decreased significantly, and it was associated with a decrease in insulin resistance. The LDL levels in the test group decreased after the intervention (116.0 ± 5.67 versus 98.7 ± 5.68 mg/dl), while triglycerides and VLDL increased significantly and HDL levels remained unaltered. A significant decrease in average blood pressure (systolic/diastolic) was noticed among the test group participants. The human RBP4 and hs‐CRP remained unaltered.
Practical applications
Millets are rich in fibers, has complex carbohydrate, protein, and is lower in fat content. Millets provide a wide range of nutrients, phytochemicals, and are gluten‐free with low glycemic nature. Their intake can reduce factors such as insulin resistance and oxidative stress responsible for the pathogenesis of type 2 diabetes and cardiovascular diseases. Our study indicated the use of multigrain flatbreads prepared from millets helped reduce serum insulin, LDL cholesterol, HbA1c levels, and incidentally blood pressure levels with a significant increase in insulin sensitivity in type 2 diabetes participants. The results suggest using the multigrain flatbread meal as a food supplement or meal replacer in diabetic participants in terms of glucose control and insulin sensitivity.
... The millet content was maintained in the range 40∼45% of the flour to enhance the functional properties of the food via its antioxidant properties, high dietary fiber content, and high protein content containing a balanced amino acid profile Singh and Sarita, 2016). Further, scientific studies have shown the anti-diabetic properties of millets, as evidenced by their ability to regulate postprandial glucose levels by inhibiting -amylase activity (Shobana et al., 2009;Kim et al., 2011) and glucose homeostasis by increasing levels of plasma adiponectin (Pradhan et al., 2010;Thathola et al., 2011). ...
Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and composition 2 (C2) were formulated using defatted soya or bengal gram as a source of protein along with millets (40∼45%) and whole cereals. The proximate composition was calculated using Indian food composition tables. The microbial load and free fatty acid contents were analyzed in flour samples that were stored for different durations. The total dietary fiber, protein, and carbohydrate contents per 100 g of C1 and C2 flours were in the range of 11∼14, 13∼15, and 60 g, respectively. The available carbohydrate content in C1 and C2 were 55.4 and 62.3 g, and the in vivo GI was 63.2 and 66.2%, respectively. The acceptability scores of C1 and C2 products were in the range of 3.38 to 3.39 on the 5 points Hedonic scale. The multigrain flours were stable for 3 months based on microbial load and rancidity. The observed GIs of the multigrain flour were much lower than that of commercial refined wheat products. Therefore, these products may be recommended to regular diet plans to help prevent and/or ameliorate metabolic syndrome in the general population.
... Foxtail millet is extensively used as an excellent source of energy for children, diabetics, sick people, pregnant and lactating women [13]. Consumption of foxtail millet by diabetics helps in maintaining low blood sugar levels, glycosylated haemoglobin and serum lipids, thus preventing heart diseases [14]. ...
Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by fermenting at 37°C for 6, 12 and 18 hours depending upon the pulse used. The results revealed that 12 hours of fermentation was necessary to give best dosa for all combinations similar to control. The combination of 70% foxtail millet, 20% black gram and 10% green gram gave better results when compared with control and the percentage increase in appearance, texture, flavour and overall acceptance were 3.66%, 2.41%, 1.18% and 1.19% respectively with decrease in taste by 7.53% and no change in sourness for both samples. Original Research Article Harichandana et al.; CJAST, 39(5): 21-26, 2020; Article no.CJAST.54695 22
... The study showed the supplementation of low glycemic index of foxtail millet biscuits causes a significant reduction of baseline serum glucose, serum cholesterol and LDL with a 19.68% reduction of glycosylated haemoglobin. Results suggested that millets have a potential protective role in the management of type2 diabetes [20]. ...
... This plant has good nutrition, carbohydrate, protein, fat, and rich in fiber (Bandyopadhyay et al. 2017). Aside from being a source of carbohydrates, millet can be developed as a functional food source because it has a low glycemic index (Thathola et al. 2011), the high anti-oxidant content (Sharma et al. 2015), even potentially as an anti-cancer (Saleh et al. 2013) and relative tolerance to drought or salinity stresses (Widyawan et al. 2018). Evaluation of nutritive values and antinutrients showed that foxtail millet from Papua, Indonesia is potential to be used as feedstuff, and used as a corn substitution in poultry feed (Tirajoh 2015). ...
Daryono BS, Ramlah, Pabendon MB. 2020. Local food diversification of foxtail millet (Setaria italica) cultivars in West Sulawesi, Indonesia: A case study of diversity and local culture. Biodiversitas 21: 67-73. Foxtail millet (Setaria italica (L.) P.Beauv.) is one of the non-rice cereal crops that has long been domesticated in the world, including West Sulawesi-Indonesia as an alternative food crop instead of rice on local culture. Traditional millet cultivars may become an indispensable part of the local culture and traditions of millet-growing people across Asia over many generations. The existence of this germplasm in West Sulawesi Province, Indonesia has been observed morphologically and showed a close relationship with local culture. A total of six traditional millet cultivars (Tarreang) with different morphological characteristics have been found in this region and still preserved sustainably by the local farmers along with their local culture and traditions. The tradition of Sayyang pattu’duq may become a good example of this relationship. In this tradition, some traditional food is made by the local people like porridge tarreang, jelly tarreang, buras tarreang, jepa golla mamea, jepa anjoroi, dodol tarreang, also widely presented and used as a symbol in important ceremonies, such as celebrations in the month of Muharram, completed Al-Qur'an for children, weddings, births or show the baby's. This information may be useful as guidance for conservation and millet breeding programs in the future.
... One such clinical study done on an Indian sample found that replacing a rice-based breakfast item with a millet-based breakfast item lowered the postprandial blood glucose levels in type 2 diabetes mellitus patients, hence, serving a protective role in the management of hyperglycaemia (Narayanan et al 2016). Another study based on the supplementation of low glycaemic index, foxtail millet-based biscuits and burfi found a significant decrease in serum glucose, serum lipids (serum cholesterol, triglycerides and very low density lipoprotein) and glycosylated haemoglobin in type 2 diabetes of the sample population (Thathola et al 2011). ...
Millets can play a role in providing nutrition security as they are rich in various macro and micronutrients, and can help to fight various non-communicable diseases. Hence, a suggestion was made to include them in the basket of goods provided through the public distribution system. The findings of this article suggest that, with the present level of production, millets can be provided in some states of India which have culturally grown as well
as consumed them. However, scaling this policy to the
national level may not be possible unless rigorous
measures are undertaken to improve production as well
as consumer acceptability.
... This might be the one of the causes for reduction in the weight of the subjects in experimental group. The finding of the changes in biochemical parameters of the present study is in line with findings of other Effect of high fibre food mix on lipid profile and body weight in obese subjects researchers [14][15][16][17]. Further, the lowering effect of millet based dietary fibre on plasma lipid concentration and FBS was observed in low glycemic index diet of lower fat content [18]. ...
Today human race is suffering from host of diseases owing to behavioral changes and genetic predisposition. Health foods can play a crucial role in prevention and control of health disorders. Functional foods which are interchangeably termed as designer food, health food or nutraceuticals are in demand because of their efficacy in allaying the symptoms of ever-rising health disorders. Small millets which are natural, low-cost resource with tremendous nutritional and therapeutic properties can be explored as an ingredient in functional foods designed to manage diseased conditions like diabetes, cardiovascular disorders (CVDs), cancer, obesity, and celiac disease. The special attributes such as good content of dietary fiber, micronutrients, phytochemicals, and non-gluten-forming protein content present in small millets impart them with the therapeutic characteristics to be an apt ingredient in development of functional foods. Many human and animal researches have proved the efficiency of small millets as a functional food ingredient; however more studies in this arena are required.
Many health benefits of millets (defined broadly to also include sorghum) have been advocated, including their roles in managing and preventing diabetes; however, the effects of millets on hyperlipidemia (high lipid levels) have been underrecognized. A systematic review and meta-analysis were conducted to collate available evidence of the impacts of millets consumption on lipid profile, namely total cholesterol (TC), triacylglycerol, high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), and very-low–density lipoprotein cholesterol (VLDL-C). The results from 19 studies showed that the consumption of millets for periods as short as 21 days to 4 months reduced levels of TC, triacylglycerol, LDL-C, and VLDL-C ( p <0.01) by 8.0, 9.5, 10 and 9.0%, respectively. Four studies demonstrated that millets consumption brought TC and triacylglycerol levels to the normal levels (<200 and <150 mg/dl, respectively). Furthermore, upon consumption of millet-based meals, there was a 6.0% increase in the HDL-C 4.0 and 5.0% reduction in systolic and diastolic blood pressure, and 7.0% reduction in body mass index (BMI). This evidence, leads us to conclude that consumption of millets reduces hyperlipidemia and hence hypertension, and raises the levels of HDL-C (good cholesterol), which can be beneficial for managing the associated risk of developing hypertension and atherosclerotic cardiovascular diseases in future.
Systematic Review Registration: The protocol of this systematic review has been registered in the online registration platform called “research registry” with the unique identification number “reviewregistry1123.”
Globally malnutrition is an emerging challenge in the context of rising uncertainty of food supplies. The latest estimates of the Food and Agriculture Organization revealed that up to the year 2017 the number of undernourished people in the world has increased to 821 million. Stunting, wasting, and anemia are the most prevalent form of malnutrition in low-income and food-deficit countries. Hidden hunger or micronutrient deficiency is yet another malnutrition problem faced globally. Together all these factors put children and women at a greater risk of dying as they become susceptible to common infections and life-threatening diseases. With changing lifestyle and food habits noncommunicable diseases have emerged as major health problems worldwide more so in developing countries. It is predicted that noncommunicable diseases will increase substantially in low- and middle-income countries because of lifestyle, transition associated with increasing urbanization, and globalization. Millets are the ancient heritage grains grown on poor soils without the use of chemicals therefore in a way these are organic grains. Owing to their exceptional nutritional profile in terms of micronutrients concentration, fiber content, gluten free nature, resistant starch, and various phytochemicals of therapeutic uses they are known as miracle grains. In the present chapter, a brief account of malnutrition statistics and the role of millets in achieving nutritional security to combat hidden hunger has been furnished.
Diabetes mellitus is a metabolic disorder characterized by hyperglycemia owing to insufficient or inefficient insulin secretion. Globally half a billion people are living with diabetes and in India the rate is increasing at an alarming rate. This possesses a large and increasing burden and therefore immediate and collective actions are required to prevent diabetes. The four identified pillars of managing diabetes are drugs, exercise, education, and diet. Diet can play an important role in treatment and prevention of diabetes. Millets can be effectively explored to incorporate in the diet of diabetics. Millets contain certain bioactive components like non-starch polysaccharides, flavonoids, polyphenols, protein, certain vitamins, and minerals which attribute antioxidative, anti-inflammatory properties, and reduce insulin sensitivity. The nutraceutical potency of millets aids in lowering the glycemic index (GI) of food containing millets. The present chapter deals with the incorporation of millets in developing food products for diabetics. Various millet-based low GI value-added food products have been developed and proven to reduce blood glucose, lipid profile, glycosylated hemoglobin in diabetics through intervention studies. Thus, millets the underutilized but potential grains can be effectively used to formulate functional food products and can form an integral part of the diet for diabetics.
This review paper presents the state‐of‐the‐art of techniques such as decortication, parboiling and germination affecting nutritional parameters of millets. Functional characteristics of millets useful for designing special foods and value‐added products have been discussed. Why millets, known as superior grains due to their nutritional value and climate resilience, grown extensively, long ago, were replaced by other crops is highlighted? Based on leads from literature, technology interventions required to motivate farmers to adopt millets again have been identified. It is concluded that by adopting decortication, parboiling and germination, it is possible to enhance nutritional and sensory properties of millets. Value‐added and functional foods, including the fast‐moving ones (baked, extruded ready‐to‐eat meal etc.) can be designed using composite flours containing millets, like Kodo and Kutki, to drive demand of these grains. This will help strategize plans for making millets, a preferred crop again for sake of sustainability of agriculture and addressing malnutrition.
A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fibre, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fibre, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste and overall acceptability.
Several crops, including millets with immense nutritional and therapeutic values, were once a part of our regular diet. However, due to domestication and selection pressures, many of them had become marginally cultivated crops confined to a particular region, race, or locality. Millets are a perfect example of neglected species that have the potential to address both food and nutritional insecurities prevalent among the ever-growing global population. Starvation and malnutrition contribute to a large number of health-related issues, being the main reason behind the occurrence of most of the severe diseases worldwide. These constraints are repeatedly disturbing both the social and economic health of global society. Naturally, millets are rich in minerals, nutrients, and bioactive compounds, and these crops are less dependent on synthetic fertilizers, systemic irrigation, and pest/weed control. Given this, the review emphasizes the nutritional values, health benefits, processing techniques, and genomic advancements of millets. In addition, it proposes a roadmap for enhancing the utility and commercialization of millets.
Food grains since inception are playing a major role in human society by providing nutrition, energy and survival of people. Rice, wheat, maize, and millets are considered as important functional food worldwide, and besides their basic nutritional value, the functional foods and their component affords a health benefit and health-promoting effect. In India, wheat, rice, and millets are some important food grains. A number of varieties of these cereals are cultivated in India and exported to others parts of world. Rice, wheat, and millets are the important source of fiber, energy, minerals, proteins, vitamins, and antioxidants which act in synergy and exerted beneficial effect on health. In recent time, research intensifies to find the therapeutic efficacy of food grains. Preclinical, clinical, and epidemiological studies found the therapeutic effectiveness of such cereals. This review mainly focused on the therapeutic value and bioactive phytochemicals, most importantly antioxidant molecules of rice, wheat, and millets.
To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 ± 1.5% (p < 0.001), LDL cholesterol 9.1 ± 2.4% (p < 0.001), and serum triglyceride 19.3 ± 3.2% (p < 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p < 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
To determine whether low-glycemic index (GI) diets have clinical utility in overweight patients with non-insulin-dependent diabetes mellitus (NIDDM).
Six patients with NIDDM were studied on both high- and low-GI diets of 6-wk duration with metabolic diets with a randomized crossover design. Both diets were of similar composition (57% carbohydrate, 23% fat, and 34 g/day dietary fiber), but the low-GI diet had a GI of 58 compared with 86 for the high-GI diet.
Small and similar amounts of weight were lost on both diets: 2.5 kg on high-GI diet and 1.8 kg on low-GI diet. On the low-GI diet, the mean level of serum fructosamine, as an index of overall blood glucose control, was lower than on the high-GI diet by 8% (P less than 0.05), and total serum cholesterol was lower by 7% (P less than 0.01).
In overweight patients with NIDDM, reducing diet GI improves overall blood glucose and lipid control.
The effect of dietary education incorporating information about the glycaemic index of carbohydrate was tested against standard dietary advice in a randomized controlled study in 51 newly diagnosed patients with Type 2 diabetes treated as out-patients with diet only over a 12-week study period. Outcome was assessed by dietary analysis of 3-day diet diaries, fasting blood glucose, fructosamine, total cholesterol, LDL-cholesterol, HDL-cholesterol, and triglycerides. Dietary analysis indicated that the group who received low glycaemic advice not only had a significantly lower calculated mean diet glycaemic index intake (77 +/- 1.1 (SEM) vs 82 +/- 1%, p < 0.01) but also had a lower fat intake (25 +/- 1 vs 32 +/- 2% of total energy day-1, p < 0.001), a higher carbohydrate intake (49 +/- 2% vs 44 +/- 1% of total energy day-1, p < 0.05) and non-starch polysaccharide intake (21 +/- 1.5 vs 14 +/- 1 g, p < 0.01). There was a significantly greater within-group fall in fructosamine (3.8 +/- 0.2 to 3.2 +/- 0.2 mmol-1 vs 3.6 +/- 0.2 to 3.6 +/- 0.3 mmol-1, p < 0.05) and cholesterol (6.1 +/- 0.3 to 5.4 +/- 0.3 mmol-1 vs. 5.6 +/- 0.2 to 5.3 +/- 0.1 mmol-1, p < 0.05) in the low glycaemic index group.(ABSTRACT TRUNCATED AT 250 WORDS)
A multitude of investigations have demonstrated the beneficial hypoglycemic effect of millets, fenugreek seeds and legumes in diabetic subjects. However, the bitter taste of fenugreek seeds and coarse nature of millets have been limitations in using them in daily dietaries. Moreover, as of today, the availability of special foods for diabetics in the Indian market is negligible. The millets, fenugreek seeds and legumes in judicious combination, after suitable processing, were used to formulate three nutritious food products--dhokla (leavened steamed cake), uppuma (kedgeree) and laddu (sweet balls), which are popular traditional snack foods in India. Evaluation of these food products for glycemic response in five normal and five diabetic subjects showed hypoglycemic effects in terms of glycemic-index (GI). The highest GI was observed for dhokla (34.96) followed by laddu (23.52) and uppuma (17.60) in normal subjects. All three food products differed significantly from each other in GI. Comparison of GI of all three food products in normal subjects with diabetes did not show significant differences (P approximately 0.05). The food products were well tolerated and acceptable to the subjects. These food products may have an important role in dietary management for diabetic people and may cater for their needs on a large scale if commercialized.