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

Food Res Int. 2023 Feb:164:112310. doi: 10.1016/j.foodres.2022.112310. Epub 2022 Dec 7.

Authors

Nitya Sharma¹, Jatindra K Sahu², Vasudha Bansal³, Okon Johnson Esua⁴, Sudha Rana⁵, Aastha Bhardwaj⁶, Sneh Punia Bangar⁷, Akinbode A Adedeji⁸

Affiliations

¹ Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India.
² Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110 016, India. Electronic address: jksahu@iitd.ac.in.
³ Department of Foods and Nutrition, Government Home Science College, Chandigarh 160 010, India.
⁴ Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
⁵ Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, Punjab 141004, India.
⁶ Department of Food Technology, School of Interdisciplinary Sciences and Technology, Jamia Hamdard, Hamdard Nagar, New Delhi 110062, India.
⁷ Department of Food, Nutrition and Packaging Sciences, Clemson University, 29631, USA.
⁸ Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA.

PMID: 36737904
DOI: 10.1016/j.foodres.2022.112310

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.

Keywords: Applications; Characterization; Millets; Processing; Protein; Pseudomillets.

Publication types

Review

MeSH terms

Crops, Agricultural
Edible Grain*
Millets*
Minerals
Nutrients
Plant Proteins

Substances

Minerals
Plant Proteins