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

Celiac disease and gluten sensitivities, as well as obesity and overweight‐related 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 μg/g) compared with those incorporating corn flour (2.5–9.0%, 0.8–4.0%, 2.1–4.1%, and 213–315 μg/g, respectively). As the proso millet content increased, the eGI decreased significantly (P < 0.05). Products made from refined proso millet appear to be good candidates for producing low‐GI, gluten‐free foods.