Millet-Sorghum leftovers and resistant starch

The three seeds that I cook the most are oats, quinoa, and millet.  I bought some sorghum a few years ago and I hadn't cooked it so I gave it a shot.  People have told me a few times that millet isn't good the next day.  I have also read that sorghum is sometimes considered a type of millet.  I have eaten millet the next day, but mostly I don't like it.  Both the texture and flavor are worse. I'm not sure about the scientific reason for that.  

One thing I like to do with carbs is to cook them, put them into the fridge and eat them the next day.  It turns it from a pure carb into something called resistant starch.  That means that we don't really digest it normally, so it won't make us as fat and mess up our blood sugar.  Your body uses it in the colon, so it helps your gut microbiome, and gives you energy from medium chain triglycerides.  

I use that method with oats and quinoa. It works great. They are fine the next day.  Sadly, because the flavor and texture get worse, I'm not willing to do that with millet and sorghum. I tasted the sorghum right after I cooked it, and it was fine. I just didn't have any sauce or vegies with it, and it was late so I waited until the next day, hoping it would be ok.  It wasn't.  So I guess I"m stuck.  No sorghum or millet the next day and no resistant starch for them.  

Has anyone found a way to make sorghum or millet ok to eat the next day?

Thanks,
John S
PDX OR

I know this isn't the point of this post, but inquiring for my own knowledge:  Does that mean when we eat leftover pasta or pizza the next day that its less "carbful" than it was when we first cooked it?  That would be super cool.

Yes, that's the idea of resistant starch.  You don't digest it to the same degree as carbs in your stomach, so it doesn't make you as fat or spike your blood sugar as much.  It feeds your gut microbiome and makes medium chain triglycerides like butyrate, which are a great source of energy.  To make this happen, you have to heat them, usually through cooking first, then cool them and eat after the cooling in the fridge.

John S
PDX OR