Effect of Fermenting on Proso Millet flour: A Comparative Kinetics Study of Proso Millet and the Effects on Glycemic Potential

Millet species, particularly in Asia, have long been valued for their nutritional benefits and medicinal uses, especially in relation to blood sugar management. Among these, Panicum miliaceum (Proso Millet) stands out for its potential in preventing and managing hyperglycemia and diabetes. This study investigates the health-promoting properties of Proso Millet, focusing on the enzymatic activity within the grain, including evaluations of optimal temperature, pH, and overall activity. Furthermore, a kinetic analysis has been conducted to understand how these enzymes interact in the human body, particularly in regulating blood glucose levels. By comparing both standard and fermented forms of Proso Millet, this research examines how fermentation might enhance glycemic control, offering valuable insights into its potential role in diabetes therapy.