Glycaemic response of proso millet-based (Panicum miliaceum) products

Abstract

The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used to produce four types of common food products (biscuits, couscous, porridge and an extruded snack). Postprandial blood glucose response of these products (all containing 50 g of total starch) was compared to the same foods produced with refined corn, in a crossover human study with 12 healthy male participants (age 26.3 ± 3.8 yr; BMI 23.3 ± 2.8 kg/m²). Capillary blood samples were collected and glycaemic response was determined; differences were assessed using repeat measures ANOVA. Overall, the mean (±SEM) incremental area under the blood glucose response curve (mmol min/l) of the proso millet products was different from the corn products, but individual products (couscous = 66.7 ± 11.6, biscuit = 82.6 ± 13.7, extrudate = 198.7 ± 20.9, porridge = 40.1 ± 5.8) were not significantly lower (couscous = 43.5 ± 5.8, biscuit = 102.0 ± 10.3, extrudate = 198.7 ± 20.9, porridge = 52.2 ± 8.1) (p > .05). Glycaemic response of the products was not dependent on the grain type, but rather product matrix.

Graphical Abstract

Keywords:

• Glycaemic response
• proso millet
• refined corn
• gluten-free

Acknowledgements

This research was supported by the Ontario Ministry of Agriculture, Food and Rural Affairs Highly Qualified Personnel Scholarship. All extruded snacks were provided by and produced by Bunge Inc. Bunge Inc also supplied the millet and millet flour for the production of the biscuits, porridge and couscous. The staff and students in the Human Nutraceutical Research Unit at the University of Guelph also supported this research.

Disclosure statement

The authors all declare no conflicts of interest.

Additional information

Funding

This research was supported by the Ontario Ministry of Agriculture, Food and Rural Affairs Highly Qualified Personnel Scholarship.