Advanced millet protein processing for designing plant-based whole foods: a review

The global population is steadily increasing, and demand for high-quality protein continues to intensify, highlighting the need for sustainable and nutritious food sources. This review critically evaluates millet proteins as promising plant-based alternatives for developing next-generation whole foods. With their rich nutritional profile, including gluten-free proteins, dietary fibers, essential minerals, and bioactive phenolic compounds, there is a strong case for the inclusion of millets in sustainable diets. The paper examines advanced green and non-thermal technologies, such as high-pressure processing, ultrasound, and cold plasma, together with bioprocessing strategies like germination and fermentation, to enhance the bioavailability, digestibility, and functional properties of millet proteins. Particular attention is given to techno-functional characteristics relevant to food design, including protein gelation, emulsification, and foaming, with potential applications in developing nutritionally balanced products and meat analogues through strategic blending with legume proteins. Despite their potential, challenges remain, including anti-nutritional factors and consumer perception barriers. Overall, the article highlights the strategic role of millet proteins in advancing sustainable food systems through innovative processing, functional product development, and targeted market integration. © 2025 Society of Chemical Industry.