Effect of Processing Millets on the Glycemic Index Variability and Development of Digital-ready Reckoner for Consumers

Purpose: Millets, as nutri-cereals, offer potential health benefits aiding in the prevention of metabolic disorders like diabetes, obesity, CVD etc. Recognizing their significance, the UN has designated 2023 as the International Year of Millets to enhance global awareness and consumption. To validate their efficacy for individuals with metabolic disorders, the question arises: “Are millets good for individuals suffering from metabolic disorders.”Research Method: Millets were purchased from the markets of the Dindigul and Theni districts. This study examines the morphological characteristics, nutrient, phytonutrient composition, and In vitro glycemic index of Finger millet and Kodo millet in unpolished (UP), semi-polished (SP), and polished (P) forms. Furthermore, the study involved standardizing eight dishes using UP millets, calculated their nutrient content and estimated the dietary fibre and In vitro glycemic index. A digital-ready reckoner was developed based on these findings.Findings: The results indicated that the nutrient, phytonutrient composition and In vitro glycemic index were promising in the unpolished Finger and Kodo millet. The estimated GI values of the millet dishes ranged from 29±0.09 to 39±0.17. Standardized dishes made from unpolished ragi and varagu fall under the low glycemic index according to the GI classification.Research Limitations: The result revealed that ratooning of rice can be possible in non-saline soil where available water is present otherwise it’s not possible in high-saline soil as well as water deficit areas.Practical Value: The Developed ready reckoner will be of use to the public to create awareness of the differential processing of millets and to understand that the degree of polishing is of utmost importance; otherwise, the bitter truth is millets are also obesogenic.