The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Summary The world's growing and sustainable supply of proteins and other healthy foods is needed to meet the ever‐increasing demands for human and cattle feed. Research and development in recent decades are directing us towards millets, which are climate‐resistant as well as protein, and micronutrient rich. Proteins constitute around 7%–11% w/w of millet seeds. Proteins serve critical functions in grain nutritional quality and have an impact on the nutrition accrued to the user and the end‐user. Sorghum, kodo and finger millets are cultivated in India, the United States, Niger, China, Nigeria and other countries. Sorghum has received more research attention than kodo and finger millet for protein content and structure, probably due to its higher production volume. This review is a critical analysis of the functionality of proteins from sorghum, kodo, and finger millet and their behaviour when influenced by their content, structure, extraction method and presence of starch, as well as changes that occur in these proteins when various modifications are done for possible use in a variety of food products.