The increase in concentrations of blood glucose results arise in the proportion of glycated haemoglobin. Therefore, the percentage of glycated haemoglobin in the blood could function as a biomarker for the average glucose level over the past three months and can be used to detect diabetes. The study of glycated haemoglobin tends to be complex as there are about three hundred distinct assay techniques available for evaluating glycated haemoglobin which contributes to some differences in the recorded values from the similar samples. This review outlines distinct analytical methods that have evolved in the recent past for precise recognition of the glycated - proteins.