ABSTRACT
Proteins are one of the essential nutrients for the human body with a lot of diversity in function. These are also important for the physical and functional properties of food products. Proteins are the second major nutrient in milletsconcentrated in the embryonic tissue and endosperm. Wet isolation techniques with appropriate modifications are used for their extraction depending upon the type of millet and protein to be extracted. Food processing operations, both thermal and non-thermal, influence the structure and function of proteins and their derivatives. Millet protein concentrates, hydrolysates, and isolates exhibit therapeutic potential against metabolic disorders, cardiovascular diseases, inflammation, etc. These can also be used as delivery vehicles and encapsulating material for bioactive compounds without affecting their bioactivity. However, limited research has been conducted on this aspect. Future studies can focus on exploring the potential of millet proteins, their applications, and health benefits.
