Satiety index of selected millet-based Indian recipes: a randomized crossover trial

Purpose Millets are increasingly becoming popular in Indian households due to their nutritional attributes and health benefits. They are valued for their role in prevention and management of diet-related noncommunicable diseases (NCDs). Determining the satiety index of millet-based recipes might help incorporating them into the routine meals. This study aims to measure the satiety index of selected traditional South Indian millet-based recipes and understand the influence of processing techniques on the satiety index. Design/methodology/approach Randomized crossover trial was conducted among ten female participants aged between 19 and 21 years. The participants were provided with reference and three test recipes (puttu, dosa and malt) made of three millets (finger millet, pearl millet and barnyard millet). They rated their fullness scores using visual analogue scale (VAS). Palatability of the recipes, nutrient intakes pre and post the ingestion of test foods were also examined. Findings Pearl millet-based recipes exhibited higher satiety indices compared to other millets, with pearl millet malt showing the highest at 133.2 ± 8.3. Among the millets, malts had higher fullness scores than puttu and dosa. Post ingestion of pearl millet malt and puttu, the calorie and carbohydrate intakes of the participants were significantly lower than other millet recipes (p < 0.05). Puttu, dosa and malt prepared from pearl millet had higher palatability than the rest of the millets (p < 0.05). Originality/value Incorporation of pearl millet (in part/whole) in the traditional preparations is potentially a healthier alternative than refined cereals for management of NCDs.