Comparative Study of Nutritional and Antidiabetic Properties of Kodo and Brown Top Millets

Millets are nutrient-dense grains containing a wide range of bioactive compounds associated with various health-promoting properties. This study evaluated the nutrient value, phytochemical constituents, antioxidant capacity, antidiabetic potential, and predicted glycaemic index (pGI) of raw and cooked kodo millet (Paspalum scrobiculatum L.) and brown top millet (Urochloa ramosa). Brown top millet showed higher protein (13.37%), fat (4.23%), ash (5.48%), and energy (346.39 kcal/100 g), whereas kodo millet contained higher dietary fibre (9.00%) and carbohydrate (65.20%). Raw kodo millet had the highest phenolic content (984.62 mg GAE/100 g) and flavonoid content (465.45 mg QE/100 g), along with the highest DPPH scavenging activity (71.39%) and lowest IC₅₀ (34.97 µg/mL). Kodo millet showed stronger α-amylase inhibition (90%), while brown top millet showed greater α-glucosidase inhibition (70%). Raw kodo millet also exhibited the lowest starch hydrolysis (4.81%) and pGI (43.07), compared with 27.45% and 61.25, respectively, for raw browntop millet. Cooking slightly decreased activity but retained substantial functional properties. Overall, both millets showed promising functional and antidiabetic potential, with raw kodo millet demonstrating greater potential for glycaemic management.