• Thauana Lorena Silva Magalhães, Adriane Moreira Machado, Lucimar Aguiar da Silva, Vinícius Parzanini Brilhante de São José, Haira Guedes Lúcio, Thais Victória Lopes Fortini, Carlos Wanderlei Piler Carvalho, Bárbara Pereira da Silva, and MartinoHércia Stampini DuarteHSDDepartment of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil. Electronic address: hercia72@gmail.com..
• Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil.
• Nutrition. 2024 Oct 1; 126: 112506112506.

ObjectivesWhole-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.MethodsThis 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.ResultsThe 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.ConclusionsIntake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.Copyright © 2024. Published by Elsevier Inc.

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