Online ISSN: 2515-8260

Keywords : Millets

A meta-analysis of Millets’ potential for management and reduction of Diabetes Mellitus development

Gagan Gunjan, Kumar Abhishek, Bindey Kumar, Sneha Verma

European Journal of Molecular & Clinical Medicine, 2022, Volume 9, Issue 7, Pages 6134-6139

Introduction: In addition to having a small carbon footprint and the capacity to endure high temperatures with little water, millets are recognised to be very nutrient-dense foods. Millets are well known for helping to treat diabetes because of their low Glycaemic Index (GI). All of the evidence was compiled in this meta-analysis across all millets and cooking/processing methods.
Methods: 39 papers with 111 observations were chosen from the 65 research that were gathered globally to examine GI outcomes. In a meta-analysis, results from 56 trials were examined for fasting, post-prandial glucose level, insulin index, and HbA1c levels. The descriptive statistics make it clear that millets have a mean GI that is 36% lower than that of popular staples like refined wheat and milled rice.
Results: The descriptive, meta, and regression results demonstrated that the millets with the lowest mean GI were Job's tears, fonio, foxtail, barnyard, and teff. A meta-analysis revealed that all millets, with the exception of small millet, which had contradictory data, had considerably lower GI than white rice, refined wheat, conventional glucose, or white wheat bread. In diabetic patients, long-term millet eating significantly decreased fasting and post-prandial blood glucose levels by 12 and 15%, respectively. A significant decrease in HbA1c level was observed in pre-diabetic patients who consumed millets over an extended period of time. Compared to milled rice and refined wheat, less processed millets were 30% more successful at lowering the GI of a meal.
Conclusion: As a result, millets may be utilised to create appropriate meals for diabetic and pre-diabetic patients as well as for persons without diabetes as a preventive measure. Millets can also be helpful in treating and reducing the risk of acquiring diabetes.


Pooja Kumari; Ashwani Kumar

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 7, Pages 2544-2551

Millets are the small seeded grains of family Poaceae. They are able to grow on less fertile soils, have low water requirement and short maturity time. They are also nutrient dense in comparison to rice, wheat and maize. Their proteins are free from gluten and hence can be used an alternative to wheat flour for celiac patients. They are rich source of dietary fibre and phytochemicals like phytic acid and ferulic acid. Dietary fibre helps in the growth of probiotic microorganisms and hence millets can be used as a potential prebiotic source. Dietary fibre also reduces the glycaemic index of the food. Phytic acid helps in the reduction of cholesterol and also reduces the cancer. Ferulic acid is an antioxidant and exhibit strong free radical scavenging and anti-inflammatory activity. Nowadays, the millets have been use widely for the development of functional foods.