Glycemic index lowering effect of different edible coatings in foxtail millet

Abstract

Foxtail millet (Setaria italica) has low glycemic index.1 Hypoglycaemic effect is due to the presence of higher levels of complex carbohydrates, resistant starch, slow rising sugars and high fiber content.2 Millets also have β-glucans which are water soluble gums helpful in improving glucose metabolism.3,4 Low glycemic index foods have been found to reduce hunger and increase satiety, improve insulin sensitivity and lower blood glucose levels after their consumption.4,5 Foxtail millet grain is dehusked before consumption. Dehusking is essential because the outer layers are tough and unedible. This however brings about a loss in its natural antioxidants like phytic acid and polyphenolic compounds because these are mostly present in the outer husk.6–10 Dehusked grain has a very short shelf life due to rancidity caused by the exposure of the polyunsaturated fatty acids present in the unpolished grain to atmospheric oxygen. Thus edible coatings can be applied to make up the loss due to dehusking.