Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)-Based Products

Celiac disease and gluten sensitivities, as well as obesity and overweightrelated disorders, have led to the investigation of gluten-free grains and development of new food products. To address this, refined proso millet and refined corn (control), both gluten-free grains, were used to produce four different product types (muffin, couscous, extruded snack, and porridge). The products contained four different grain combinations (100% proso millet, 75% proso millet/25% corn, 25% proso millet/75% corn, and 100% corn). All products were evaluated for their nutritional composition, in vitro starch digestibility, and expected glycemic index (eGI). Products made with refined proso millet had increased protein (7.6-11. 3%), lipid (1.2-6.1%), fiber (7.0-8.8%), and phenolic content (323.5-425 pg/g) compared with those incorporating corn flour (2.5-9.0%, 0. 8-4.0%, 2.1-4.1%, and 213-315 pg/g, respectively). As the proso millet content increased, the eG1 decreased significantly (P < 0.05). Products made from refined proso millet appear to be good candidates for producing low-GI, gluten-free foods.