BackgroundMillet and millet based products are known to have lower starch and protein digestibility rates when compared to other cereals. Understanding, why millets are slowly digestible and how they are affected by processing is important in maintaining their lower starch and protein digestibilities when processed. Scope and ApproachThis review explores the factors that contribute to the lower starch and protein digestibilities of millets and their underlying mechanisms. The effects of different processing methods on millet starch and protein digestibility rates are also discussed.

Cereal Chem. 90(3):211-217The effect of starch-protein-lipid interaction on the in vitro starch digestibility and expected glycemic index (eGI) of kodo millet flour (MF) was investigated. Debranned MF and the flour with lipid removed, protein removed, or both lipid and protein removed (MF-L-P) were subjected to digestion assays. The in vitro starch digestibility and eGI of the millet samples and millet starch were compared with rice or wheat flour. Rapidly digestible starch, slowly digestible starch, and resistant starch (RS) of the samples were also calculated. Protease treatment and defatting resulted in significant reduction (P < 0.05) in protein and lipid contents of samples. Significant increases in the in vitro starch digestibility and eGI of samples were observed after removal of protein, lipid, or both. The effect of lipid removal on in vitro starch digestibility of kodo millet was found to be more significant, compared with when proteins were removed. The eGI increased from 49.4 for cooked MF to 62.5 for MF-L-P. The eGI of cooked kodo millet starch was significantly lower than that of cooked rice flour. The RS (1.61%) of cooked rice was the least among the samples. The in vitro starch digestibility and eGI of rice were significantly higher than those of MF. Processes applied to kodo millet, such as decortication, that result in the removal of proteins, lipids, or both (especially lipids) would result in an increase in its in vitro starch digestibility and eGI. We therefore advocate for the development of acceptable products from whole millets to maintain its hypoglycemic property.

First and foremost, I would like to thank God for the opportunity He has given me to pursue my master's degree. I believe that He is the source of all blessings and I would not be where I am today without Him. Also, to all of the people who made me who I am today, thank you! It is impossible to mention each one of you, but know that I am forever grateful to all of you. With deep gratitude, I would like to thank my advisor, Dr. Baraem (Pam) Ismail, who always gave me tremendous support, continual guidance, and encouragement both in my academic journey and career path. This journey would not be possible without you! I would also like to thank Dr. George Annor, for being a tremendous mentor and friend who took a significant amount of time from his schedule to help me. Many thanks to Dr. Tonya Schoenfuss, my co-advisor, and to Dr. James Anderson, the final member of my thesis committee, for their support of my work. With a thankful heart, I would like to thank Forever Green Initiative, Minnesota Department of Agriculture, and The Land Institute for funding this project. Also to all plant agronomists who helped in providing the samples used in this project and work alongside with us, Xiaofei Zhang, Lee DeHaan, and Dr. Don Wyse. I would also like to thank research groups under the supervision of Dr. Senay Simsek, Dr. Jae-Bom Ohm, and Kristin Whitney at North Dakota State University, for their help and assistance with my research. Further, I would like to thank my research family at the Ismail Research Laboratory for their continuous support and assistance. I especially thank Chathurada and Catrin for their willingness to help and lend me their expertise. To Amy, my sister from another mother and father, for being a good friend who always listen to my ups and downs.

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