Assessment of glycemic index (GI) and glycemic load (GL) for selected traditional millet-based Indian recipes

Nambiar, Vanisha S; Patwardhan, Tanvee

doi:10.1007/s13410-014-0275-y

Cited by 7 publications

(3 citation statements)

References 12 publications

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“…An extremely small number of research studies have looked at the views, awareness and knowledge people have about millet. For example, a research study done in Maharashtra state on pearl millet, finger millet and sorghum had a comparatively small sample of 111 people, all of whom were diabetic, compared to other studies (Nambiar and Patwardhan, 2015). Another research on finger millet and oats in South India discovered a general lack of information about the nutritional advantages of finger millet and the need to promote it through a survey of 260 women (Sreedhar and Shaji, 2017).…”

Section: Consumer Awarenessmentioning

confidence: 98%

Assessing the awareness of nutritional benefits of millets amongst women in Bangalore

Rizwana

Singh

Ahalya

et al. 2022

BFJ

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PurposeThe goal of the present study is to examine the degree of knowledge amongst Indian women about millet grain and its nutritional advantages. Millet is regarded to be five times more nutritious than rice and wheat. Despite the fact that millet contributes to 10% of India's food grain basket and has an annual production of 18 million tonnes, it is not consumed in the same proportion as mainstream cereals (that is rice and wheat). As a result, the study's primary objective is to determine the level of awareness and consumption pattern of millet amongst Indian women regarding millet grains.Design/methodology/approachThe research was carried out in the city of Bengaluru in the state of Karnataka, India. For the purpose of study, a sample of 855 female respondents was approached using a non-probability sampling technique known as convenience sampling. The data were gathered through the use of a self-administered structured questionnaire.FindingsAccording to the findings of the study, the vast majority of respondents consume millet for preserving overall health. Building self and family immunity is the most important factor with 4.11 mean scores and low standard deviation of 0.985. The results reveal that 80.6% of women in the study are aware of millet but only 62.7% of women are consuming millet. The motivating factors and demotivating factors leading to consumption and non-consumption behaviour, respectively have also been identified. The study also reveals that demographic factors such as age, qualification and income have a direct influence on millet consumption.Research limitations/implicationsThe scope of research can be extended to explore the impact of millet consumption on long term health benefits of millet amongst the target respondents. Further, the study can be extended to explore the consumption pattern of millet among different target audience in various parts of India. The media interventions in creating awareness of millet consumption benefits need to be studied for increasing the consumption of millet.Practical implicationsCompanies involved in producing Fast Moving Consumer Goods (FMCG) products can be encouraged to produce millet based foods like cereals, biscuits, ready to eat foods etc. Workshops can be organized to raise awareness on how the millet can replace traditional grains in the cooking process.Social implicationsPolicy measures may include millet being promoted through technology dissemination, creating awareness about advantages of millet and including millet in the Public Distribution System (PDS). It is also important to promote the cultivation, maintenance and processing of the local variety of millet with competent marketing strategies so as to increase their cultivation comparable to the cash crops. Farmers should be educated on the importance of cultivation of minor millet.Originality/valueThe fast-paced lifestyle of urban Indians has a direct impact on their dietary preferences. The World Health Organization (WHO) recommends that people have a nutritionally balanced diet and engage in regular physical activity to reduce health risks. In India, as a result of women's increased participation in the workforce, women are forced to manage many tasks and obligations, which has detrimental effects on their health. The poor nutritional status of modern-day workers is attributed to a lack of education, lack of awareness and a general disregard for health-related concerns. There is a need to investigate if Indian women are aware of the nutritional benefits of millet grains that are higher in protein.

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Section: Consumer Awarenessmentioning

confidence: 98%

Assessing the awareness of nutritional benefits of millets amongst women in Bangalore

Rizwana

Singh

Ahalya

et al. 2022

BFJ

View full text Add to dashboard Cite

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“…The authors related the high glycemic index of the sorghum roti to the disruption of the outer layer of starch granules due to the processing of the roti. Nambiar and Patwardhan [ 50 ] studied the glycemic index and glycemic load data of the traditional millet-based recipes of India and found that cooking techniques such as shallow frying, roasting, and steaming significantly impacted the glycemic index. Similar to the findings of Prasad et al [ 43 ], roti had a higher glycemic load compared to other food products tested.…”

Section: Flat Breadsmentioning

confidence: 99%

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

Akın

Demirkesen

Bean

et al. 2022

Foods

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Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

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“…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)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(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.…”

mentioning

confidence: 99%

A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

et al. 2021

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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 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.

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Assessment of glycemic index (GI) and glycemic load (GL) for selected traditional millet-based Indian recipes

Cited by 7 publications

References 12 publications

Assessing the awareness of nutritional benefits of millets amongst women in Bangalore

Assessing the awareness of nutritional benefits of millets amongst women in Bangalore

Sorghum Flour Application in Bread: Technological Challenges and Opportunities

A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

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