Table 3.
Incorporation of millet grains into food products and the related in-vitro starch digestibility
| SI No | Millet | Food products | RDS (%) | SDS (%) | RS (%) | PGI | Mode of Action | References |
|---|---|---|---|---|---|---|---|---|
| 1 | Foxtail millet | Steamed Bread (75% millet flour + 25% extruded millet flour) | 46.3 | 44.9 | 8.8 | 86.3 | The extrusion processing of foxtail millet leads to decrease in crystallinity which will enhance the gelatinization extent and accessibility of enzymes | Ren et al. (2016) |
| 2 | Foxtail millet | Pancake (100% millet flour) | 39.1 | 45.0 | 15.9 | 57.2 | Increase in RS reduced the glycaemic index | Ren et al. (2016) |
| 3 | Foxtail millet | Cooked millet | 36.9 | 38.3 | 24.9 | 54.3 | Increase in RS reduced glycaemic index | Ren et al. (2016) |
| 4 | Proso millet | Couscous (100%) | 27.6 | 25.6 | 46.8 | 50.2 | It contains significant amount of protein, polyphenols and fibre which lead to reduced glycaemic index | McSweeney et al. (2017) |
| 5 | Pearl millet grain | Parboiled millet porridge and Couscous | 17.6–18.3 | 36.6 | 45.0–45.8 | 42.7–43.7 | Reduction in RDS and increase in RS related to formation of amylose lipid complexes during parboiling reduced the GI | Bora et al. (2019b) |
| 6 | Proso millet grain | Parboiled millet porridge and Couscous | 17.4–17.9 | 32.8–33.8 | 48.9–49.1 | 41.7–42.2 | Reduction in RDS and increase in RS related to formation of amylose lipid complexes during parboiling reduced the GI | Bora et al. (2019b) |
| 7 | Finger, kodo, banyard,little, proso, and foxtail millet | Flat bread (100%) | 19.45–31.06 | 32.28–47.21 | 0.36–1.42 | 67.06–75.85 | Increase in RS content reduced the GI | Sharma and Gujral (2019a, b) |
| 8 | Sorghum | Heat moisture treated flour incorporated into noodles | 20 | 25 | 50 | 53.41 | Increase in RS due to the formation of amylose lipid complexes lead to reduction in GI | Liu et al. (2020) |
| 9 | Finger millet and pearl millet | Waffle (40% wheat flour + 40% finger millet flour + 20% pearl millet flour | 24.78 | 22.05 | 4.64 | – | RS increased due to increase in fibre content | Chaitra et al. (2020) |
| 10 | Finger millet |
Rice noodles (30% finger millet) |
50.00 | 42.0 | 9.0 | – | Increase in RS reduced the starch digestibility | Chen et al. (2021) |
RDS Rapidly digestible starch; SDS Slowly digestible starch; RS Resistant starch; PGI Predicted glycaemic index