Evaluation of Antidiabetic Properties of Selected Cereals: Millet (Eleusine Coracana) Maize (Zea Mays) And Sorghum (Sorghum Bicolor L.)

Diabetes mellitus is a prevalent chronic disorder that burdens healthcare systems and affects individuals' quality of life. Cereals and grains, widely consumed worldwide, can be enhanced through sprouting, potentially improving their nutritional quality and glycemic control. Aim: This study evaluated the proximate parameters and antidiabetic properties of sprouted cereals, specifically millet, maize, and sorghum.