Fiber in Millet: a Review of Content and Potential for a Functional Food Source

Abstract

Millet (Setaria italica) is a potential food source with high fiber content and excellent antioxidant activity. It can be used as a functional food, such as an antidiabetic. Millet is known as a nutritional cereal because it contains protein, fatty acids, fiber, minerals, and antioxidant properties. It is gluten-free. However, currently, there is still a lack of practice in using millet as a food source for people with diabetes mellitus (DM) due to various factors, including the lack of nutritional information contained in it and the fact that processed products are still very limited. This review article provides an overview of the potential of millet, starting from production and diversity, chemical composition, and daily fiber consumption needs, as well as the benefits of millet as a functional food source of fiber. This review article reports that the use of millet as a food source for diabetes mellitus (DM) sufferers can be seen from the fiber content that can meet daily fiber needs. The daily fiber requirement for DM sufferers is 25 g/day, prioritizing soluble dietary fiber. Dietary fiber, both soluble and insoluble, can reduce the risk of digestive disorders through the ability of fiber to be absorbed in the intestine. However, the lack of data related to glycemic index and glycemic load is the reason why there are no clear recommendations for Jewawut as a food source for diabetics.