They do have very useful things like soluble protein and beta glucan content. Wort pH is sort of important but, I wouldn't rely on it.
Point is; don't worry too much about DP. The malt converts just fine. I threw some alpha amylase in my primary last batch to see how much left over starch there was. A very tiny amount. Dropped a few points as I suspected but, nothing crazy. It actually cleared the beer like crazy. I must of had some extra starch haze on that batch. Lightened the body a tad but, made it crisper.
Honestly, these malts have some crazy compounds that I would worry more about. You have to remember that millet is not the same as barley. It has its own chemical make up. Example: All millet + brett c = metallic taste. This is due to certain acids and precursors. Buckwheat is full of an acid that brett will turn into pineapple aromas. Brett tends to turn "off flavors" on their head.
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