Plant-based protein sources as a sustainable alternative to animal sources are highly relevant for food and dietary supplements industries. Plant proteins are becoming popular as an eco-friendly source for meeting global protein requirements due to their importance in nutrition, management of metabolic diseases, biological activities, functionality in processed food products and their low carbon footprints. We applied biochemical protein extraction protocol and prepared protein concentrate from an underutilised cereal, foxtail millet, with plausible applications in foods and supplements. Herein efforts were utilised to obtain foxtail millet protein (FMP) concentrate by means of standardisation of processes of extraction cum isolation. The conditions including flour to solvent ratio, extraction-precipitation pH, dissolution time, etc. were optimised to significantly improve protein yield and recovery. The FMP concentrate prepared was also analysed for nutritional composition, bioactive compounds, amino acid content and digestion properties in comparison to packaged brown rice protein concentrate. The protein concentrate prepared was found to have high digestibility, rich in essential amino acids with good phenolic and flavonoid content, thereby making it a potential sensory and antioxidant additive for food/pharmaceutical applications.
AbedinMJAbdullahATMSatterMA, et al. (2022) Physical, functional, nutritional and antioxidant properties of foxtail millet in Bangladesh. Heliyon8(10): e11186.
2.
Adeva-AndanyMMFernández-FernándezCCarneiro-FreireN, et al. (2022) The differential effect of animal versus vegetable dietary protein on the clinical manifestations of diabetic kidney disease in humans. Clinical Nutrition ESPEN48(1): 21–35.
3.
AkterDBegumRRahmanMN, et al. (2020) Optimization of extraction process parameter for rice bran protein concentrate and its utilization in high protein biscuit formulation. Current Research in Nutrition and Food Science8(2): 596–608.
4.
AlmeidaCCMonteiroMLGCosta-LimaBd, et al. (2015) In vitro digestibility of commercial whey protein supplements. LWT - Food Science and Technology61(1): 7–11.
5.
AOAC (2005) . Official methods of analysis of AOAC International.
6.
BakkerEdDagevosH (2012) Reducing meat consumption in today’s consumer society: questioning the citizen-consumer gap. Journal of Agricultural and Environmental Ethics25(6): 877–894.
7.
BoukidFRosellCMCastellariM (2021) Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends in Food Science & Technology110: 729–742.
8.
BoukidFRosellCMRoseneS, et al. (2022) Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Critical Reviews in Food Science and Nutrition62(23): 6390–6420.
9.
BoyeJWijesinha-BettoniRBurlingameB (2012) Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition108(S2): S183–S211.
10.
BradfordMM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry72(1–2): 248–254.
11.
Buitimea-CantúaNEGutiérrez-UribeJASerna-SaldívarSO (2018) Phenolic–protein interactions: Effects on food properties and health benefits. Journal of Medicinal Food21(2): 188–198.
12.
CeccaroniDAlfeoVBraviE, et al. (2020) Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L. LWT - Food Science and Technology127: 109396.
13.
ChandrasekaraAShahidiF (2010) Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry58(11): 6706–6714.
14.
ChenXZhangTYWuYC, et al. (2022) Foxtail millet prolamin as an effective encapsulant deliver curcumin by fabricating caseinate stabilized composite nanoparticles. Food Chemistry367: 130764.
15.
ConstantinoABTGarcia-RojasEE (2022) Proteins from pseudocereal seeds: Solubility, extraction, and modifications of the physicochemical and techno-functional properties. Journal of the Science of Food and Agriculture102(7): 2630–2639.
16.
DamascenoNRTGotoHRodriguesFMD, et al. (2000) Soy protein isolate reduces the oxidizability of LDL and the generation of oxidized LDL autoantibodies in rabbits with diet-induced atherosclerosis. Journal of Nutrition130(11): 2641–2647.
FaucherMPerreaultVCiftciON, et al. (2021) Phospholipid recovery from sweet whey and whey protein concentrate: Use of electrodialysis with bipolar membrane combined with a dilution factor as an ecoefficient method. Future Foods4(1): 100052.
20.
FernandoSMantheyFA (2022) Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates. Cereal Chemistry99(1): 119–129.
21.
FuYYinRGuoE, et al. (2021) Protein isolates from raw and cooked foxtail millet attenuate development of type 2 diabetes in streptozotocin-induced diabetic mice. Molecular Nutrition & Food Research65(6): 2000365.
22.
GarciaEFilhoFSVRMallmannGM, et al. (2017) Costs, benefits and challenges of sustainable livestock intensification in a major deforestation frontier in the Brazilian Amazon. Sustainability9(1). 158. DOI:https://doi.org/10.3390/SU9010158.
23.
GongXHuiXWuG, et al. (2022) In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model. Food Research International152: 110715.
24.
GonzálezANobreCSimõesLS, et al. (2021) Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry346: 128884.
25.
HadidiMKhaksarFBPaganJ, et al. (2020) Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Research International130: 108907.
26.
HadnađevMDapčević-HadnađevTLazaridouA, et al. (2018) Hempseed meal protein isolates prepared by different isolation techniques. Part I. Physicochemical properties. Food Hydrocolloids79: 526–533.
27.
Hernandez-VelazquezISanchez-TapiaMOrdaz-NavaG, et al. (2020) Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet. Food & Function11(12): 10341–10350.
28.
HertzlerSRLieblein-BoffJCWeilerM, et al. (2020) Plant proteins: Assessing their nutritional quality and effects on health and physical function. Nutrients12(12): 1–27.
29.
IngleKPSuprasannaPNarkhedeGW, et al. (2022) Biofortified foxtail millet: Towards a more nourishing future. Plant Growth Regulation2022: 1–10.
30.
JanSKrishanKThakurP, et al. (2022a) Beneficial effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of foxtail millet (Setaria italica L.). Journal of Postharvest Technology10(2): 35–47. Available at: www.jpht.in (accessed 29 November 2022).
31.
JanSKumarKAhmedN, et al. (2022b) Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.). Journal of Applied Biology & Biotechnology10(suppl 1): 46–52.
32.
Jarpa-ParraMBamdadFWangY, et al. (2014) Optimization of lentil protein extraction and the influence of process pH on protein structure and functionality. LWT - Food Science and Technology57(2): 461–469.
33.
JhanFGaniANoorN, et al. (2022) Nano reduction coupled with encapsulation as a novel technique for utilising millet proteins as future foods. Ultrasonics Sonochemistry86: 106006.
34.
JinZBaiFChenY, et al. (2019) Interactions between protein, lipid and starch in foxtail millet flour affect the in vitro digestion of starch. CyTA - Journal of Food17(1): 640–647.
35.
JoyeI (2019) Protein digestibility of cereal products. Foods (Basel, Switzerland)8(6): 199–213.
36.
KasaokaSOh-hashiAMoritaT, et al. (1999) Nutritional characterization of millet protein concentrates produced by a heat-stable α -amylase digestion. Nutrition Research19(6): 899–910.
37.
KimMNLoCHCoreyKE, et al. (2022) Red meat consumption, obesity, and the risk of nonalcoholic fatty liver disease among women: Evidence from mediation analysis. Clinical Nutrition41(2): 356–364.
38.
KumarPChatliMKMehtaN, et al. (2017) Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition57(5): 923–932.
39.
LangyanSYadavaPKhanFN, et al. (2022) Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition8: 1237.
40.
LiSZhaoWLiuS, et al. (2021) Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). Journal of Cereal Science100: 103248.
41.
LiXHuangJWangZ, et al. (2014) Alkaline extraction and acid precipitation of phenolic compounds from longan (Dimocarpus longan L.) seeds. Separation and Purification Technology124: 201–206.
42.
LiangKLiangSZhuH (2020) Comparative proteomics analysis of the effect of selenium treatment on the quality of foxtail millet. LWT - Food Science and Technology131: 109691.
43.
Lung’ahoMFentaABWanderiS, et al. (2020) Protein and amino acid composition of different Quinoa (Chenopodium quinoa Willd) cultivars grown under field conditions in Ethiopia, Kenya, Uganda, and Zambia. African Journal of Food, Agriculture, Nutrition and Development20(5): 16563–16584.
44.
MalikAMRiarCS (2022) Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color. Journal of Food Science87(9): 3872–3887.
45.
MathaiJKLiuYSteinHH (2017) Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS). The British Journal of Nutrition117(4): 490–499.
46.
MehmoodSOrhanIAhsanZ, et al. (2008) Fatty acid composition of seed oil of different Sorghum bicolor varieties. Food Chemistry109(4): 855–859.
47.
MohamedTKZhuKIssoufouA, et al. (2009) Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. International Journal of Molecular Sciences10(12): 5224–5238.
48.
MoraesCdBorin ClaroPPicanço RodriguesV (2023) Why can’t the alternative become mainstream? Unpacking the barriers and enablers of sustainable protein innovation in Brazil. Sustainable Production and Consumption35: 313–324.
49.
MoritaTKiriyamaS (1993) Mass production method for rice protein isolate and nutritional evaluation. Journal of Food Science58(6): 1393–1396.
50.
PengYDewiDPAPKyriakopoulouK, et al. (2020) Effect of calcium hydroxide and fractionation process on the functional properties of soy protein concentrate. Innovative Food Science & Emerging Technologies66: 102501.
51.
PhamLBWangBZisuB, et al. (2019) Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chemistry293: 463–471.
52.
PradeepPMSreeramaYN (2015) Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry169: 455–463.
53.
QinPWangTLuoY (2022) A review on plant-based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research7: 100265.
54.
RajashekarSChennaiSR-SRFIndianU, et al. (2017) Introduction of Millets in PDS-Lessons from Karnataka. Report 1(1): 1–159.
55.
RodríguezMTironiVA (2020) Polyphenols in amaranth (A. manteggazianus) flour and protein isolate: Interaction with other components and effect of the gastrointestinal digestion. Food Research International137: 109524.
56.
SachdevNGoomerSSinghLR (2021) Foxtail millet: A potential crop to meet future demand scenario for alternative sustainable protein. Journal of the Science of Food and Agriculture101(3): 831–842.
57.
SatheSKDeshpandeSSSalunkheDK (1982) Functional properties of winged bean [Psophocarpus tetragonolobus (L.) DC] proteins. Journal of Food Science47(2): 503–509.
58.
ShanSYinRShiJ, et al. (2022) Bowman-Birk major type trypsin inhibitor derived from foxtail millet bran attenuate atherosclerosis via remodeling gut microbiota in ApoE–/– mice. Journal of Agricultural and Food Chemistry70(2): 507–519.
59.
SharmaASinghSKansalSK (2022) Optimization of extraction parameters and evaluation of functional properties of protein isolate obtained from cottonseed meal. Environmental Science and Engineering 1(1): 971–991.
60.
SharmaRSharmaS (2022) Anti-nutrient & bioactive profile, in vitro nutrient digestibility, techno-functionality, molecular and structural interactions of foxtail millet (Setaria italica L.) as influenced by biological processing techniques. Food Chemistry368: 130815.
61.
SimõesLSAraújoJFVicenteAA, et al. (2020) Design of β-lactoglobulin micro- and nanostructures by controlling gelation through physical variables. Food Hydrocolloids100: 105357.
62.
SinghSKSinghNDuL, et al. (1997) Effect of sodium hydroxide, calcium hydroxide, and potassium hydroxide on debranning of corn. Cereal Chemistry74(3): 254–257.
63.
SingletonVLOrthoferRLamuela-RaventósRM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology299: 152–178.
64.
SteffolaniMEVillacortaPMorales-SorianoER, et al. (2016) Physicochemical and functional characterization of protein isolated from different quinoa varieties (Chenopodium quinoa Willd.). Cereal Chemistry93(3): 275–281.
65.
TomotakeHShimaokaIKayashitaJ, et al. (2002) Physicochemical and functional properties of buckwheat protein product. Journal of Agricultural and Food Chemistry50(7): 2125–2129.
66.
VallabhaVSTapalASukhdeoSV, et al. (2016) Effect of arginine:lysine ratio in free amino acid and protein form on l -NAME induced hypertension in hypercholesterolemic Wistar rats. RSC Advances6(77): 73388–73398.
67.
WahyudiVAHariniNManshurHA, et al. (2022) Study of protein concentrate from flying fish roe filament and its application for nutrified rice-corn milk. Current Research in Nutrition and Food Science10(2): 766–776.
68.
WangPYinNCaiX, et al. (2021) Assessment of arsenic distribution, bioaccessibility and speciation in rice utilizing continuous extraction and in vitro digestion. Food Chemistry346: 128969.
69.
WuYVSexsonKR (1976) Protein concentrate from normal and high-lysine corns by alkaline extraction: Composition and properties. Journal of Food Science41(3): 512–515.
70.
YangTMaSLiuJ, et al. (2022) Influences of four processing methods on main nutritional components of foxtail millet: A review. Grain & Oil Science and Technology5(3): 156–165.
71.
ZhangBXuYZhaoC, et al. (2022) Protective effects of bioactive peptides in foxtail millet protein hydrolysates against experimental colitis in mice. Food & Function13(5): 2594–2605.
72.
ZhangFFuYLiuZ, et al. (2021a) Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. International Journal of Biological Macromolecules186: 194–205.
73.
ZhangLZLiuRH (2015) Phenolic and carotenoid profiles and antiproliferative activity of foxtail millet. Food Chemistry174: 495–501.
74.
ZhangYGaoJQieQ, et al. (2021b) Comparative analysis of flavonoid metabolites in foxtail millet (Setaria italica) with different eating quality. Life (Chicago, Ill)11(6): 578.
75.
ZhuYChuJLuZ, et al. (2018) Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italica) bran. Journal of Cereal Science79: 456–461.
