Unlocking the potential of pseudocereal and millet proteins: isolation, quality, and industrial applications

Global demand for sustainable protein sources has intensified interest in pseudocereals and millets, nutrient-rich and climate-resilient grains with unique functional and nutritional potential. This review critically examines their protein fractions, amino acid profiles, and extraction approaches, with emphasis on recent advances in non-thermal isolation techniques. Pseudocereals exhibit superior protein quality due to higher lysine and sulfur-containing amino acids. Protein fractions differ widely among species, with albumins and globulins predominating in pseudocereals and prolamins in millets. Protein contents range from 6% to 19% in millets and 12%-18% in pseudocereals. Environmental factors including genotype, soil composition, and water stress, significantly influence total protein content and amino acid balance, affecting nutritional value. Emerging techniques including ultrasound, microwave, and enzyme-assisted extraction, improve protein recovery and structural preservation compared to traditional alkaline-acid solubilization techniques. Key research gaps include absence of standardized isolation procedures, limited in vivo bioavailability data, and minimal comparative evaluation across millet varieties. Additionally, strategies to prevent the loss of bioactive peptides during isolation remain underexplored. This review integrates nutritional quality with industrial perspectives, offering a comprehensive foundation for future innovation. These insights underscore the potential of millet and pseudocereal proteins as sustainable, functional ingredients to support food security, consumer health, and plant-based food industries.