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<p>Millets are gaining importance in the global context as they contain high protein and other nutritional values. Extraction and utilization of millet protein could be a valuable approach as a nutritious protein extract. Hence, this comprehensive review explores the nutrient contents, extraction of proteins (conventional and novel techniques), and functional roles of proteins in millet (viz., solubility, emulsifying, foaming, gelation, water holding capacity, adhesive properties). The functional properties of millet protein, comprising its solubility, foaming, emulsifying, and gelling qualities, are hugely influenced by the various processing parameters (viz., pH, temperature, and additives), for which novel methods for protein extraction have been effectively implemented. The review also contains potential applications in opportunities to tackle the critical issues of food security and sustainability. This systematic review illustrates a comparative overview of extraction methods, challenges, industrial applications because of their physico-chemical properties, and functional roles in food and human health will aid in the investigation of the functional qualities of millet protein in the field of pharmaceutical and food industries.</p>

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Novel extraction of millet proteins, its functional properties, and purview in food sustainability: a review

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月10日

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  • Priya Laxman Madiwal,
  • Sanjay Salimath,
  • Yuvraj Bhosale,
  • Sangita Muchahary

摘要

Millets are gaining importance in the global context as they contain high protein and other nutritional values. Extraction and utilization of millet protein could be a valuable approach as a nutritious protein extract. Hence, this comprehensive review explores the nutrient contents, extraction of proteins (conventional and novel techniques), and functional roles of proteins in millet (viz., solubility, emulsifying, foaming, gelation, water holding capacity, adhesive properties). The functional properties of millet protein, comprising its solubility, foaming, emulsifying, and gelling qualities, are hugely influenced by the various processing parameters (viz., pH, temperature, and additives), for which novel methods for protein extraction have been effectively implemented. The review also contains potential applications in opportunities to tackle the critical issues of food security and sustainability. This systematic review illustrates a comparative overview of extraction methods, challenges, industrial applications because of their physico-chemical properties, and functional roles in food and human health will aid in the investigation of the functional qualities of millet protein in the field of pharmaceutical and food industries.