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 journalReview articlepeer-review

3 Scopus citations

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 languageEnglish
Article number112310
JournalFood Research International
Volume164
DOIs
StatePublished - Feb 2023

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • Applications
  • Characterization
  • Millets
  • Processing
  • Protein
  • Pseudomillets

ASJC Scopus subject areas

  • Food Science

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