Sorghum diet on Glycosilated Hemoglobin and Lipid Profile in people suffering from Diabetes 76 7.4 Amino acid profile of sorghum foods 77 7.5 Effect of sorghum diet on nutritional status of school going children 77 7.6 Determination of protein efficiency of sorghum 79 8 Processing and Impact of Sorghum on Nutritional Composition 81-87 8.1 Processing of Millets 81 8.2 Effect of grain processing on nutrient composition of sorghum products 83 9 Summary and Conclusions 89-90 10 Reference 91-104

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A few sorghum-based products have low GI (<55; coarse semolina upma, fine semolina upma, flakes poha and pasta) and all sorghum-based products (with the exception of sorghum roti) tested in the present study have lower GL than their respective wheat/rice-based foods. Consumption of low-GI and low-GL sorghum-based foods may help in decreasing postprandial blood glucose levels.