1. Home
  2. News

Kanpur Student Creates Diabetes-Friendly Kodo Millet Biscuits Packed with Nutrition

The success of Subi Bano's research and the potential impact of these biscuits serve as a testament to the significant strides being made in the field of nutrition.

Shivam Dwivedi
Kanpur Student Creates Diabetes-Friendly Kodo Millet Biscuits Packed with Nutrition (Representative Image)
Kanpur Student Creates Diabetes-Friendly Kodo Millet Biscuits Packed with Nutrition (Representative Image)

Chandrashekhar Azad University of Agriculture and Technology has witnessed a remarkable achievement by Subi Bano, a dedicated PhD student, who has successfully created biscuits made from Kodo millet as part of a government initiative to promote the consumption of coarse grains. These innovative biscuits are expected to provide significant health benefits, particularly for individuals with diabetes.

Bano's groundbreaking research, conducted under the guidance of Dr. Vinita Singh, Associate Professor in the Department of Food Science and Nutrition, has resulted in the development of these highly nutritious biscuits. Dr. Singh commended Bano's dedication and highlighted the uniqueness of the product. The biscuits are made from a combination of Kodo millet, jaggery, dry fruits, and low-fat butter (with the option of using pure cow's desi ghee), offering a healthier alternative to traditional varieties.

The most significant advantage of these biscuits is that they can be safely consumed by individuals with diabetes without adversely affecting their blood sugar levels. Dr. Singh explained that the unique composition of the biscuits aids in controlling blood glucose levels, making them an ideal snack choice for people with diabetes. Additionally, they have the potential to improve heart health and benefit individuals with high blood pressure.

These Kodo millet biscuits boast a well-rounded nutritional profile, containing protein, fiber, calcium, zinc, phosphorus, and essential minerals. However, it is crucial to consume them in moderation, as excessive intake may have adverse effects on the body.

The recipe for these biscuits replaces wheat flour with Kodo millets and incorporates the goodness of bajra and various dry fruits. The mixture is cooked at a specific temperature in an oven to achieve the desired texture, resulting in a delectable biscuit that is both nutritious and safe for consumption.

Looking ahead, Dr. Vinita Singh expressed plans to further enhance the development of these remarkable biscuits. The research team is actively seeking partnerships with industry players to produce and launch biscuits in the market, making them accessible to a wider consumer base.

This collaborative effort aims to bring Bano's innovative creation to the forefront, ensuring that its benefits reach individuals seeking healthier snacking options. With the potential to revolutionize the market, Bano's Kodo millet biscuits provide a wholesome and diabetic-friendly alternative for consumers.

Take this quiz on World Meteorological Day to check your knowledge about meteorology! Take a quiz
Share your comments

Subscribe to our Newsletter. You choose the topics of your interest and we'll send you handpicked news and latest updates based on your choice.

Subscribe Newsletters