Research Projects

The project aims to develop efficient protocols for extracting protein isolates from millets, pulses, chickpea, mung bean, and pea for complete protein blends. The extraction methods will be optimized to enhance the digestibility of these blends. The protein quality and functionality parameters will be characterized, and protein-pulse protein isolates and blends will be developed into protein-rich functional food formulations. The project will use millet, finger millet, sorghum, chickpea, mung bean, and pea grains to maintain homogeneity. The project will also evaluate the digestibility and solubility properties of processed pulse, millet proteins, and millet-pulse protein blends. The goal is to develop cost-effective technology and processing methods for millet-pulse protein blends with better digestibility, balanced essential amino acids, and functionality, suitable for industrial mass production. The project aims to identify desirable millet and pulse protein sources for blend formulation and develop high-quality protein-based functional food products.