Mixed
Extrusion cooking of wholegrain pearl millet promotes the formation of amylose-lipid complexes (ALCs) that moderate the release of reducing sugars and slow starch digestion compared to native or cooked native flour.
If you eat pearl millet, choosing extruded wholegrain flour and preparing it with warm (not boiling) water can help slow down how quickly your body digests the starch. This processing method creates complexes that moderate sugar release, potentially offering better metabolic control than traditional cooked porridge.
Extruded instant flours exhibited a moderated release of reducing sugars compared to cooked native samples and the effect was more pronounced in the whole-grain flour.
Why this rating
The study uses in vitro digestion models and thermal analysis, not human clinical trials, limiting direct applicability to postprandial glucose response without further validation.
Source
Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour
Pablo Torres‐Aguilar et al. · International Journal of Food Science & Technology · 2023
DOI 10.1111/ijfs.16294
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