Exploring sustainable novel millet protein: A look at the future foods through innovative processing
Gurjeet Kaur,
Saba Ahmadzadeh-Hashemi,
Saira Amir,
Zakir Showkat Khan,
Zehra Gulsunoglu-Konuskan,
Atefeh Karimidastjerd,
Shemilah Fayaz,
Mohmad Sayeed Bhat,
Sarvesh Rustagi,
Alaa El-Din Ahmed Bekhit,
Thameed Aijaz
Affiliations
Gurjeet Kaur
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
Saba Ahmadzadeh-Hashemi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Saira Amir
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Zakir Showkat Khan
Department of Food Science Technology, Guru Nanak Dev University, Amritsar, India; School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India; Corresponding author.
Zehra Gulsunoglu-Konuskan
Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul 34295, Turkey
Atefeh Karimidastjerd
Food engineering researcher, Istanbul Technical University, Istanbul 34469, Turkey
Shemilah Fayaz
Department of Food Technology, Guru Nanak Dev University Amritsar, India
Mohmad Sayeed Bhat
Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
Sarvesh Rustagi
School of Applied & Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
Alaa El-Din Ahmed Bekhit
Department of Food Science, University of Otago, New Zealand
Thameed Aijaz
Department of Food Technology, Islamic University of Science and Technology (IUST), Awantipora, Pulwama, Jammu & Kashmir, India
The increase in human population brings major concerns related to food sustainability, security and nutrition across the globe. This led to massive efforts to explore protein-rich foods as potential candidates for future foods and investigate innovative green and sustainable processing techniques. Millet, a drought-resistant crop, is a promising candidate of future foods due to its unique agricultural performance and excellent nutritional profile. Nevertheless, its undesirable properties i.e., astringency and bitterness pose a challenge in formulating millet-based foods. In this review, a multi-disciplinary approach focussed on modification techniques including physical, chemical, biological and novel has been presented. Also, the challenges faced by food processors to formulate millet based futuristic foods and applications of modified millet proteins have been included. The modification leads to denaturation or degradation which alters three-dimensional structure and break down of proteins in smaller fragments respectively making it attractive option as a delivery carrier and protein rich food to address food insecurity.
