Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial

• Published in: Nutrition (Burbank, Los Angeles County, Calif.) Vol. 126; p. 112506
• Main Authors: Magalhães, Thauana Lorena Silva, Machado, Adriane Moreira, da Silva, Lucimar Aguiar, José, Vinícius Parzanini Brilhante de São, Lúcio, Haira Guedes, Fortini, Thais Victória Lopes, Carvalho, Carlos Wanderlei Piler, da Silva, Bárbara Pereira, Martino, Hércia Stampini Duarte
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01-10-2024; Elsevier Limited
• Subjects: Acute effects; Adult; Adults; Appetite; Appetite - drug effects; Beverages; Beverages - analysis; Bioactive compounds; Blood Glucose - analysis; Carbohydrates; Cereals; Chemical composition; Cross-Over Studies; Diabetes; Dietary fiber; Dietary Fiber - administration & dosage; Dietary Fiber - analysis; Dietary intake; Eating - physiology; Energy intake; Eutrophication; Extrusion; Extrusion cooking; Female; Flour; Flour - analysis; Food; Food consumption; Food intake; Formulations; Glucose; Glucose metabolism; Glycemic Control - methods; Glycemic Index; Grain; Humans; Insulin - blood; Insulin hormone; Lipids; Male; Maltodextrin; Metabolism; Middle Aged; Millet; Nutrition research; Nutritive value; Pennisetum; Pennisetum glaucum (L.) R. Br; Peptides; Phytochemicals; Product development; Proteins; Satiety; Single-Blind Method; Vitamins; Whole Grains; Young Adult; Brazil; Insulin hormone; Energy intake; Extrusion cooking; Satiety; Glucose metabolism; Pennisetum glaucum (L.) R. Br
• ISSN: 0899-9007; 1873-1244; 1873-1244
• DOI: 10.1016/j.nut.2024.112506

•The extruded millet strawberry flavor beverage had the best sensory acceptance.•The extruded whole-grain millet flour beverage was classified as high glycemic index.•The extruded millet beverage maintained glycemic and insulinemic responses.•The extruded millet beverage showed similar appetite control and food intake.
[Display omitted]
Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.
This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session.
The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage.
Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.