title: 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.
authors.affiliation: a School of Nutrition and Dietetics, Acadia University , Wolfville , Nova Scotia , Canada.
authors.forename: Matthew B
authors.initials: MB
authors.lastname: McSweeney
authors.affiliation: b Human Nutraceutical Research Unit, Department of Human Health & Nutritional Sciences , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Agota
authors.initials: A
authors.lastname: Ferenc
authors.affiliation: b Human Nutraceutical Research Unit, Department of Human Health & Nutritional Sciences , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Katarina
authors.initials: K
authors.lastname: Smolkova
authors.affiliation: b Human Nutraceutical Research Unit, Department of Human Health & Nutritional Sciences , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Alexander
authors.initials: A
authors.lastname: Lazier
authors.affiliation: b Human Nutraceutical Research Unit, Department of Human Health & Nutritional Sciences , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Amy
authors.initials: A
authors.lastname: Tucker
authors.affiliation: c Department of Food Science , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Koushik
authors.initials: K
authors.lastname: Seetharaman
authors.affiliation: b Human Nutraceutical Research Unit, Department of Human Health & Nutritional Sciences , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Amanda
authors.initials: A
authors.lastname: Wright
authors.affiliation: c Department of Food Science , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Duizer
authors.affiliation: d Guelph Research and Development Centre, Agriculture and Agri-Food Canada , Guelph , Ontario , Canada.
authors.forename: D Dan
authors.initials: DD
authors.lastname: Ramdath
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000187:drug effects*; D018592:Cross-Over Studies; D019648:Foods, Specialized; D006801:Humans; D008297:Male; D008897:Panicum / Q000737:chemistry*; D019518:Postprandial Period; D062410:Snacks; D055815:Young Adult; D003313:Zea mays
chemical_list: D001786:Blood Glucose
keywords: Glycaemic response; gluten-free; proso millet; refined corn