The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants.

The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index
food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein
and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in
the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The
resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH
incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had
significantly (p < 0.05) increased in the hardness with a reduction in springiness and cohesiveness. The structural
attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05) increase in 1040/1020
cm