The study was undertaken to assess nutrient composition, blood glucose, lipid profile (triglyceride, cholesterol, HDL-C, LDL-C) and histological changes (liver, kidney, and pancreas) of rats. The millet (Shandaweel 1) had 16.05% protein, fat 5.01%, ash 2.11%, fiber 2.53%, carbohydrate 76.82% and 416 kcal/100 g energy while, wheat flour (72% extraction) had 13.50% protein, fat 1.73%, ash 1.47%, fiber 0.85%, carbohydrate 83.30% and 402.57 kcal/100g energy. In the experimental diabetic groups of rats fed on whole millet flour and millet flour decreased the blood sugar content from 239 to 110 - 226 to 112, respectively. All of the control samples had a decrease in the amount of triglycerides, but in the diabetic samples, it was noticed that the triglycerides increased in the first and second week, and then began to decrease in the third and fourth weeks. total cholesterol in groups control was decreased 88.2, 89.86, 59.46, 87.3, respectively but groups affected blood sugar (diabetic) total cholesterol increased after two week then decreased that 81.81, 84.3, 89.0, 142.0, respectively. HDL levels increased in control sample and affected blood sugar (diabetics). Results revealed that there was significant decrease in the LDL level for feeding rats of whole millet. Histological changes in The group rats non- diabetic 1,3,5,7 which fed on basic meal, whole millet flour, millet flour, best sample bread characterized by mild histological changes mean while pronounced lesions were encountered in groups rats diabetic 2,4,6,8 (hyperglycemic group). The study indicated that the millet is beneficial for diabetic\'s patients and obesity.

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