Abstract
Abstract As the world’s population grows, so does the demand for protein, and the growing population is actively seeking alternative protein sources that are affordable and available locally. Millet, a resilient crop with a remarkable ability to adapt to unfavourable conditions, has emerged as a potential alternative in recent years. Millet contains protein levels ranging from 7% to 21%, depending on the variety, growing condition, maturity of seeds, and species. This review looks closely into the current protein extraction technologies used on three popular millets: pearl, foxtail, and proso millet. Aside from the extraction technologies, this review provides a thorough critical analysis of structural and techno-functional properties of millet proteins, namely, solubility, emulsifying activity, water and oil holding capacity, and foaming ability, which are important attributes impacting the potential use of millet proteins in food and beverages. Thus, the insights gained from this review provide a strong foundation for future research and development on pearl, foxtail, and proso millet as an ingredient in a wide range of gluten-free food products, meat analogue formulations, and nutraceuticals.
Published Version
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