Can polyphenol-rich millets affect glycaemic response, insulinaemic response and gastric emptying in prediabetes?

Type-2 diabetes is a chronic metabolic condition characterised by insulin resistance and insufficient pancreatic insulin production, which results in increased blood glucose levels. Prediabetes is a common precursor to type-2 diabetes which occurs when blood sugar levels are higher than normal but not in the diabetes range. It is, therefore, essential that preventive measures, including lifestyle modifications, are developed so as to significantly reduce the risk of individuals developing the disease and suffering from its complications. Millet is a functional grain known for its significant health benefits, which are partly attributed to its high content of polyphenols and antioxidants. Millets may exert their protective effects by reducing the glycaemic response and improving insulin sensitivity. It is possible that millet consumption may also help prevent and/or reduce the risk of developing type-2 diabetes. The aims of this PhD were to 1) determine the levels of polyphenols and antioxidants in different species and forms of millet, 2) investigate the effect of a millet muffin on starch digestion in vitro, 3) conduct a sensory evaluation test to assess the overall acceptance of millet muffins, and 4) determine the effect of a millet muffin on endogenous markers of glycaemia in prediabetic individuals. This PhD study was able to show, firstly, that the highest levels of polyphenol content and antioxidant activity were found in kodo millet grains, followed by finger millet (grain and flour). Secondly, it showed that all millet based muffins had reduced starch digestibility compared to wheat based muffins. Muffins made of finger millet grains were found to be the most acceptable in all sensory attributes when compared with wheat, finger millet flour and kodo millet grain-based muffins. In the human trial, 5 consumption of finger-millet muffins was shown to have no effect on glycaemic response in prediabetic and healthy adults. However, the insulin response was significantly reduced in the prediabetes group 150min and 180min after consumption of finger-millet muffins (p<0.05). Regarding gastric emptying, significant differences were observed in ascension times (Tasc) (p<0.05) (~21min after control) between wheat and finger millet grain-based muffins consumed. These differences were only observed in the prediabetes group. There was no significant difference in satiety between the two muffin types. Based on the results, regular consumption of finger millet could exert beneficial effects on the management of prediabetes through regulation of glucose and insulin.

Grantor dc:publisher

Oxford Brookes University

Year dc:date

2018

Author dc:creator

• Almaski, Ameerah Mohammedkhairi

Contributors dc:contributor

• Sangeetha, Thondre
• Lightowler, Helen
• Coe, Shelly

Statement dc:rights

• All rights reserved

Language dc:language

en

DOI dc:identifier

https://doi.org/10.24384/8pn7-e637

OAI identifier oai:identifier

tle:a0f9ad7f-d40b-4af9-bb03-1d3831610815:d6bd9758-527a-46cd-bfe2-c433766e8fca:1