The global shift toward plant-based dietary alternatives, driven by ethical, environmental, and health concerns, has catalyzed the exploration of novel and underutilized plant-based milk alternatives (PBMAs). Among minor millets, little millet (Panicum sumatrense) has gained scientific attention due to its favorable nutritional composition, including high levels of dietary fiber, antioxidants, and essential micronutrients such as iron and magnesium.
This study focuses on the technology of development of little millet milk as a functional plant-based milk alternative. Given its excellent adaptability to dryland agriculture and high resilience to climate stress, little millet is a sustainable raw material for innovative food processing.
Our work emphasizes the careful selection of high-quality raw materials and the optimization of pre-treatment and milk extraction processes. Through the use of advanced optimization techniques, the final product is designed to achieve optimal nutritional retention, appealing sensory properties, and robust microbial safety comparable to that of bovine milk.
In addition to the base formulation, the study explores the development of food products utilizing little millet milk, such as plant-based frozen desserts, Paradise Punch, and Indian traditional product- Vermicelli Payasam, integrating traditional and modern sensory formats. These innovations are designed to enhance product versatility and consumer appeal, particularly in vegan and lactose-intolerant demographics.
The research aligns with sustainability goals by valorizing a climate-resilient, underutilized crop and contributes to the diversification of the PBMA sector. However, despite its promising potential, little millet milk remains scientifically underexplored in terms of its techno-functional properties, long-term health effects, and large-scale processability. Thus, there is a compelling need for continued research and multidisciplinary exploration in this emerging domain.