Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products

•Parboiling increased the decortication yield of pearl and proso millets.•Expected glycemic index reduced in the products from parboiled grains.•Phenolic acid and its antioxidant activity increased in products from parboiled millets.•Parboiling lowered the in vitro protein digestibility in the millet products. Parboiling is a common method used in rice processing to improve milling yield and physicochemical properties. The current study evaluates parboiling as a pre-treatment step in millet decortication and its impact on phenolic profile and in vitro digestibility of two traditional millet products, steam-cooked couscous and porridge, made from pearl (Pennisetum glaucum) and proso (Panicum miliaceum) millets. Parboiling increased decorticated yield of pearl and proso millet by 37% and 28% respectively. It resulted in significant (P