A Mini-review on Millet Milk: Extraction Techniques, Antinutrient Reduction and Product Development

Abstract

The growing prevalence of lactose intolerance, cow's milk protein allergy, and the global shift toward more sustainable food systems have fueled demand for plant-based milk replacements. Millets, which have been identified as climate-resilient and underutilized cereals, present a suitable substrate for the development of dairy analogues due to their better nutritional profile and functional components. Millet grains provide around 6-15% protein, as well as important amino acids, dietary fiber, minerals (Fe, Ca, Zn), and antioxidant-rich phytochemicals. Despite these benefits, the presence of anti-nutritional substances, particularly phytates, tannins, and oxalates, may reduce nutrient digestibility and mineral bioavailability. Pre-processing procedures, such as soaking, germination, heat treatment, and enzymatic hydrolysis, greatly improve extractability, minimize anti-nutrients, and enhance the techno-functional properties of millet milk, including stability, viscosity, and emulsion. Standard extraction typically comprises hydration, germination (optional), wet milling, filtration, and thermal or high-pressure homogenization to yield a microbiologically safe and sensorially acceptable product. Additionally, millet milk serves as a versatile matrix for value-added products through fortification with micronutrients, incorporation of bioactive compounds, and the formulation of flavored or probiotic variants. This review consolidates current research on the compositional aspects, process optimization, and technological innovation associated with millet milk production. The findings reinforce millet milk’s potential as a functional, allergen-free, and sustainable alternative to bovine milk, contributing to improved nutritional security and environmental resilience.