Development of millet based therapeutic food products for diabetes mellitus

Abstract

Two products namely Shev and Kharapara were developed by using different locally available low glycaemic foods such as pearl millet flour, barnyard millet flour, Bengal gram dhal flour, whole wheat flour, omum, fenugreek seeds powder, drumstick leaves powder, curry leaves powder cooking oil and salt etc. The acceptability was carried out by twenty semi trained panel members using nine-point hedonic scale. Developed therapeutic food products were analysed for proximate and mineral composition. Sixty days shelf life study was conducted. Result of acceptability evaluation indicated that Shev (8.5) and Kharapara (7.9) secured scores for overall acceptability. The findings of the nutrient evaluation evidenced that developed therapeutic food products Shev and Kharapara was rich in protein (15.07% and 12.09%) and calcium (133 and 102 mg/100g) respectively. Sixty days of storage period both products were well accepted and microbial level found to be below detectable (BDL) level. Blood glucose response of developed snacks were studied among normal subjects and glycaemic index was calculated. Glycaemic index of Shev was 44.33 and kharapara was 42.34. Hence both developed therapeutic food products may be beneficial for the consumption by the diabetic people.