TY - JOUR
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.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2023/2
Y1 - 2023/2
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 - http://www.scopus.com/inward/record.url?scp=85144338400&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85144338400&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2022.112310
DO - 10.1016/j.foodres.2022.112310
M3 - Review article
C2 - 36737904
AN - SCOPUS:85144338400
SN - 0963-9969
VL - 164
JO - Food Research International
JF - Food Research International
M1 - 112310
ER -