Nutrient and phytonutrient quality of nutricereals incorporated flour mix suitable for diabetics

Abstract

Diabetes is a health problem whose burden is evident in developing countries, and over the decades, it has been drastically increasing at the global level. It became one of the causes of death. Diet is one of the interventions to control diabetes. Consumption of millets or whole grains with pulses is associated with lowering non-communicable diseases, as they contain a large amount of dietary fiber, minerals, phenolics, and antioxidants. The current study was aimed to develop a product from millets suitable for consumption by people with diabetes. Selected millets, viz., foxtail millet, proso millet, kodo millet and barnyard millet were procured from the local market. Wheat flour (Triticum aestivum L.), green-gram dhal (Phaseolus aureus Roxb), oats, soybean (Glycine max Merr), barley, fenugreek seeds, and gums were procured from the local market. Flour mixes were prepared by mixing dehulled, milled millet flours with other grain flours in different proportions, keeping 100% whole wheat flour as control. All the flour samples were tested for nutrients and phytonutrients using AOAC methods. The moisture content, total carbohydrate, and energy content were decreased; protein, crude fiber, ash, and lipid contents were increased significantly (p<0.01) with the incorporation of millet flour blend in minor millet flour mix (MMFM) compared to control flour. Antioxidant and phytonutrients, viz., total phenols, and phytic acid content were high in the MMFM.

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