Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Nitya Sharma; Jatindra K. Sahu; Vasudha Bansal; Okon Johnson Esua; Sudha Rana; Aastha Bhardwaj; Sneh Punia Bangar; Akinbode A. Adedeji

doi:10.1016/j.foodres.2022.112310

Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Nitya Sharma, Jatindra K. Sahu, Vasudha Bansal, Okon Johnson Esua, Sudha Rana, Aastha Bhardwaj, Sneh Punia Bangar, Akinbode A. Adedeji

Research output: Contribution to journal › Article › peer-review

Abstract

Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as ‘International Year of Millets’ by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.

Original language	American English
Journal	Food Research International
Volume	164
DOIs	https://doi.org/10.1016/j.foodres.2022.112310
State	Published - Jan 2023

Keywords

Applications
Characterization
Millets
Processing
Protein
Pseudomillets

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10.1016/j.foodres.2022.112310

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title = "Trends in millet and pseudomillet proteins - Characterization, processing and food applications",

abstract = "Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as {\textquoteleft}International Year of Millets{\textquoteright} by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.",

keywords = "Applications, Characterization, Millets, Processing, Protein, Pseudomillets",

author = "Nitya Sharma and Sahu, {Jatindra K.} and Vasudha Bansal and Esua, {Okon Johnson} and Sudha Rana and Aastha Bhardwaj and {Punia Bangar}, Sneh and Adedeji, {Akinbode A.}",

year = "2023",

month = jan,

doi = "10.1016/j.foodres.2022.112310",

language = "American English",

volume = "164",

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T1 - Trends in millet and pseudomillet proteins - Characterization, processing and food applications

AU - Sharma, Nitya

AU - Sahu, Jatindra K.

AU - Bansal, Vasudha

AU - Esua, Okon Johnson

AU - Rana, Sudha

AU - Bhardwaj, Aastha

AU - Punia Bangar, Sneh

AU - Adedeji, Akinbode A.

PY - 2023/1

Y1 - 2023/1

N2 - Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as ‘International Year of Millets’ by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.

AB - Millets are small-seeded crops which have been well adopted globally owing to their high concentration of macro and micronutrients such as protein, dietary fibre, essential fatty acids, minerals and vitamins. Considering their climate resilience and potential role in nutritional and health security, the year 2023 has been declared as ‘International Year of Millets’ by the United Nations. Cereals being the major nutrient vehicle for a majority population, and proteins being the second most abundant nutrient in millets, these grains can be a suitable alternative for plant-based proteins. Therefore, this review was written with an aim to succinctly provide an overview of the available literature take on the characterization, processing and applications of millet-based proteins. This information would play an important role in realizing the research gap restricting the utilization of complete potential of millet proteins. This can be further used by researchers and food industries for understanding the scope of millet proteins as an ingredient for novel food product development.

KW - Applications

KW - Characterization

KW - Millets

KW - Processing

KW - Protein

KW - Pseudomillets

UR - https://www.mendeley.com/catalogue/69a0cd1d-6435-3513-8727-c9c4d24efa7a/

U2 - 10.1016/j.foodres.2022.112310

DO - 10.1016/j.foodres.2022.112310

M3 - Article

C2 - 36737904

SN - 0963-9969

VL - 164

JO - Food Research International

JF - Food Research International

ER -

Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Abstract

Keywords

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