Development and Clinical Evaluation of a Low Glycaemic Index Multi-Millet Snack

Abstract

The prevalence of metabolic disorders, including obesity, diabetes, and high cholesterol, has been closely linked to dietary habits characterized by a high intake of refined carbohydrates and unhealthy fats. Addressing this issue through healthy eating practices is crucial in preventing the onset of these disorders. However, popular snacks in society often contribute to unhealthy diets. In response, this study aimed to develop a nutritious multi millet snack using food technologies like protein extraction, extrusion puff technology, tumble blending and no-fry oil treatment. The nutritional analysis revealed high protein and high fibre content, as well as a low-fat profile. Clinical evaluation of the snack on 16 human volunteers demonstrated a low glycemic index (GI) 45.7, indicating slower sugar release into the bloodstream. The experiment's outcome presents a promising avenue for promoting health-conscious and diabetic-friendly dietary choices. The study underscores the potential of combining food technologies with millet-based formulations to create foods that align with the needs of individuals seeking to maintain or improve their metabolic health. Further investigations and long-term studies are needed to evaluate benefits of this multi millet snack on cholesterol and obesity when used as a replacement to regular dietary practices Key Words: Food technology, Millet, Snack, healthy, Low Glycemic index, GI