Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition

Abstract

Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy-free or plant-based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences drive this trend. Millet milk offers a viable alternative for cattle milk like any other plant-based milk. Compared to other plant-based milk alternatives, millet milk has a better nutritional profile. Moreover, the extracted millet milk can be used for the development of various value-added products. Millet, being a potential source of antinutritional factors, requires pretreatments before milk extraction. This review discusses in detail the nutritional profile of millets along with the pretreatments to reduce the antinutritional factors in millets, followed by the extraction of millet milk. The comparative study of millet milk versus other plant-based milks has also been explored. The potential usage of millet milk for further value addition has also been highlighted in the present article.

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

1. Introduction

The dairy substitute market is one of the sectors with the quickest growth rate in recent years. In addition, plant-based beverages are more popular nowadays than cattle milk because they do not contain lactose or cholesterol [1]. Despite the nutritional value of cattle milk, the need for innovative plant-based milk substitutes pushes the global market and the food industry because of the growing prevalence of cow milk allergies, hypercholesterolemia, lactose intolerance, and shifts in eating preferences toward vegetarian or plant-based meals. The traditional perspective of milk has altered slightly due to a better understanding of lactose intolerance and the prevalence of several cases related to regular dairy allergies, leading to shifting consumer opinions regarding cattle milk. In line with the changing trend, various plant-based milks have been developed from grains and nuts, e.g., soymilk [2], almond milk [3], and oat milk [4], to substitute dairy-based products. These milk alternatives have shown acceptance among consumers. Plant-based milk sales grew by 20% in 2020, with an annual revenue growth double that of dairy milk [5]. As of 2020, 15% of retail milk sales are made up of plant-based milk, and 40% of homes were predicted to buy these products [5].

Considering these factors, millet may be a good source of dairy substitutes. It fills the gap left by other sources because of its high protein content, low starch level, moderate flavour, and low calorie count. Millets are an excellent crop that can be utilized as a dairy substitute through value addition since they are widely farmed and have a reputation for thriving with little care. According to a study by Nair et al. [6], millet milk maintains its nutritional stability at high and low processing temperatures. The main reason why millet milk is preferred over other plant milk sources is because it has superior nutritional content. The current trend toward diets with high nutritional content and few calories makes it a great dairy alternative [7]. Millets contain various antinutritional factors that also need to be addressed through various pretreatments to make them more acceptable and stable for human consumption. More literature studies are needed on millet pretreatments, milk extraction, and value addition. The available information is scattered. This review article provides a comprehensive overview of the emerging trends of utilizing millet milk as a viable alternative to traditional dairy products, technological intervention for reducing its antinutritional factors by employing various pretreatments, and various value-added products that can be developed using millet milk.

2. Nutritional Profile of Millets

Millets are packed with excellent sources of vitamins, minerals, dietary fibre, proteins, and carbohydrates. Despite having somewhat less protein than other cereals, the amount of carbohydrates is comparable. Free sugars (2-3%), starch (60–75%), and nonstarchy polysaccharides (15–20%) make up the millet grain’s carbohydrate composition. Glucose, fructose, and sucrose stand out among the free sugars. Insoluble fibre, which is given by the aleurone layer and other kernel cell wall components, accounts for 90% of total dietary fibre. Like other cereals, millet starch has a 25 : 75 amylose-to-amylopectin ratio. The protein fractions of glutelin-like, albumin, globulin, cross-linked prolamin, and other kinds are said to be present in millets. Among the millets, finger and kodo millets have the lowest percentages of fat (1%), whilst pearl, foxtail, and proso millets have the highest percentages (5%). According to Ushakumari et al. [8], linolenic acid and greater than 60% unsaturated fatty acids are often found in the fat, making up 1.8–3.9% of the common millet’s lipid makeup. A brief composition of different varieties of millets has been given below and is tabulated in Table 1.

Table 1

Composition of different varieties of millets.

Millet	Protein (g)	Fat (g)	Carbohydrate (g)	Fibre (g)	Calorific value (kcal)	Minerals
Barnyard	11.6	5.8	65.5	12.6	307	4.7
Finger	7.3	1.3	66.8	11.1	320	2.7
Pearl	11.6	5	61.7	11.4	363	2.3
Foxtail	12.3	4.3	60.0	6.7	331	3.3
Kodo	8.3	1.4	66.1	6.3	353	2.6
Sorghum	10.4	1.9	67.6	10.2	334	1.6
Little	8.7	5.3	65.5	6.3	329	1.7
Proso	12.5	1.1	70.0	8.5	341	1.9

Adapted from [9, 10].

2.1. Sorghum

Sorghum millet, scientifically termed as Sorghum bicolor (L.) Moench, is a multifaceted and nutritionally dense grain that has been under cultivation for an extensive period. The sorghum millet’s nutritional composition encompasses various vital nutrients contributing to its advantageous health effects [11]. Sorghum represents a gluten-free grain, which plays a pivotal role for individuals with celiac disease and gluten sensitivity. Furthermore, the presence of antioxidants in sorghum millet, such as phenolic compounds and flavonoids, safeguards the body’s cells from detrimental free radicals and oxidative stress. These antioxidants offer potential attributes for combating inflammation and diseases [12]. The gradual release of starches and sugars in sorghum compared to other cereals could potentially be advantageous for individuals with diabetes, offering a slower impact on blood sugar levels [13].

2.2. Pearl Millet

Pearl millet, commonly known as bajra, is distinguished for its resilience and ability to prosper in challenging agricultural conditions, rendering it a pivotal crop for ensuring food security in regions susceptible to drought and changing climate patterns. Furthermore, this grain is rich in antioxidants, vitamins, and amino acids, thereby enhancing the nutritional quality of one’s diet. Its nutrient profile establishes it as a crucial dietary staple, especially in areas where the availability of diverse and nutrient-dense foods is constrained [14]. Due to its significant magnesium content, pearl millet could simultaneously offer health benefits to individuals dealing with asthma and migraines. Research has indicated that magnesium plays a role in alleviating respiratory issues in asthma patients and reducing symptoms associated with migraines. Moreover, the substantial fibre content in pearl millet contributes to various health benefits, such as preventing gallstone formation, which helps mitigate excessive bile production. It further enhances the feeling of satiety, facilitates weight reduction, and encourages a decelerated digestive process, leading to extended satiety and reduced food intake [15].

2.3. Finger Millet

Eleusine coracana, commonly referred to as ragi, is a member of the Poaceae family. The finger millet plant is recognized for its exceptional nutritional profile. Specifically, finger millet exhibits a significantly higher calcium content than alternative cereal grains, making it a favourable choice for individuals with calcium deficiencies or osteoporosis [16, 17]. Its rich calcium composition makes finger millet advantageous for children, the elderly, and expectant mothers. Moreover, it benefits nursing mothers by supporting sufficient breast milk production [18]. Furthermore, this grain is a source of methionine and cysteine, essential amino acids often deficient in various other cereal grains [19].

2.4. Foxtail Millet

Foxtail millet, scientifically identified as Setaria italica (L.) P.Beauv., exhibits versatility and nutritional value as a cereal grain [17]. The fundamental components of foxtail millets are carbohydrates, proteins, dietary fibres, lipids, vitamins, and minerals [20]. Notably, foxtail millet grains are abundant in protein (10%–15%), dietary fibre (6%–8%), crude fat (7%-8%), as well as essential minerals such as iron, calcium, and zinc [21]. Upon comparison with other prominent millet varieties, it is evident that in addition to its elevated protein levels, foxtail millet also harbours a greater quantity of vital amino acids and sulfur-containing amino acids, notably methionine and cysteine.

2.5. Kodo Millet

Kodo millet, recognized as “varagu” or “kodra,” is currently experiencing a surge in popularity owing to its rich nutritional profile and versatility as an agricultural produce [22]. The significance of kodo millets lies in their numerous health benefits. The onset of diabetes and ageing is predominantly attributed to the chemical interaction between the amino group of proteins and the aldehyde-reduction group of sugars, thus contributing to the management of these ailments. Kodo millet is abundant in phenolics and antioxidants, such as phytates, phenols, and tannins, which exhibit notable antioxidant properties beneficial for addressing issues related to ageing, metabolic syndrome, and overall well-being. Its heightened capacity for scavenging free radicals has proven effective in reducing the incidence of cardiovascular disease and also plays a role in cancer prevention [23].

2.6. Proso Millet

Proso millet, recognized as common millet or broomcorn millet, is esteemed for its robustness, versatility, and nutritional value [14, 24]. It contains significant antioxidants and phytochemicals, enhancing its potential as a beneficial dietary option with notable health benefits [25]. The consumption of proso millet can aid in preventing pellagra, a dermatological condition characterized by dry, scaly, and rough skin. Rich in protein and vitamin B3, proso millet traditionally serves as a restorative food, especially after childbirth or illness [18].

2.7. Little Millet

Little millet, known as “kutki” or “samai,” is esteemed for its nutritional attributes, adaptability, and versatility [17]. Recognizable by its diminutive, spherical grains spanning from pale yellow to off-white, little millet exerts a significant nutritional influence [26]. Rich in antioxidants and phytochemicals, little millet complements a balanced diet [27]. Abundant in magnesium, little millet aids in maintaining a healthy heart rate and promotes enhanced bone density [28].

3. Plant-Based Milks

Plant-based dairy alternatives have recently gained significant popularity as an increasing number of individuals seek healthier and more ecofriendly dietary choices. Various plant-based milk substitutes are available, each offering distinct nutritional compositions and tastes. Soy, almond, oat, and other plant-based milk alternatives are among the most favoured selections. Soy milk is derived from soybeans, almond milk from almonds, and oat milk from oats. Coconut milk is extracted from coconut flesh, while rice milk is produced from rice. Each plant-based milk option possesses its unique flavour profile and consistency, suitable for diverse culinary applications such as cooking and baking, and a replacement for conventional dairy milk. Nutritionally, soy milk is an excellent protein source and is often enriched with essential minerals such as calcium and vitamin D. Conversely, almond milk is rich in vitamin E and low in calories. Oat milk stands out for its high fibre content. It is commonly fortified with vitamin B12, which is particularly significant for individuals adhering to a vegan diet due to potential deficiencies in this vitamin. Millet milk is prepared as an aqueous extract of millet grains, boasting notable calcium, magnesium, and iron levels. Furthermore, the environmental benefits of opting for plant-based milk substitutes are noteworthy. Cow milk production is associated with substantial greenhouse gas emissions, water consumption, and land utilization. Conversely, the manufacturing processes of plant-based milk alternatives are characterized by lower resource requirements and a reduced environmental footprint [29]. A concise comparison of various plant-based milks is presented in Table 2.

Table 2

Comparison of various plant-based milks.

Aspect	Millet milk	Almond milk	Soy milk	Coconut milk	Oat milk
Nutritional profile	Rich in iron, magnesium, and calcium; low in fat	Rich in vitamin E and calcium	Rich in protein, calcium, and essential fatty acids	Rich in healthy fats and high in calories	Rich in fibre, beta-glucans, and vitamins and minerals
Allergen potential	Generally hypoallergenic; suitable for those with nut/gluten allergies	Potential allergen for individuals with nut allergies	Potential allergen for individuals with soy allergies	Potential allergen for individuals with nut allergies	Generally hypoallergenic; may contain gluten
Bioactive compound	Polyphenols, flavonoids, tannins, phytosterols	α-Tocopherol, arabinose, flavonoids, and phytosterols	Isoflavones phytosterol, and α-tocopherol	Lauric acid; medium chain triglycerides	β-glucans and phytosterols
Environmental impact	Lower water and land usage	Moderate water usage and a smaller carbon footprint	Less water and greenhouse gas emission footprints	Moderate water usage	Moderate water usage
Health benefit	Protects cardiovascular health, prevents diabetes, and aids in anaemia	Improved bone health and better antioxidant potential	Lower cholesterol level; reduced risk of certain cancers	Stimulates weight loss and lowers cholesterol	Lower cholesterol and aids in weight management

Adapted from [29–32].

4. Millet-Based Value-Added Products

The inclination of consumers towards plant-based milk and beverage substitutes is steadily increasing, propelled by a range of health issues such as lactose intolerance and allergies to cow’s milk. These health conditions impact a significant portion of the global populace, with approximations indicating that as many as 80% of individuals worldwide might encounter some level of lactose intolerance [33]. Conventional dairy milk could lead to discomfort or negative responses for individuals afflicted by these conditions, thus enhancing the appeal of choices. Millet emerges as an enticing option for developing plant-based milk and gluten-free commodities due to factors such as lactose intolerance, allergies, gluten sensitivity, and cost-efficiency.

In recent years, there has been a surge in interest regarding the utilization of a blend of millet and milk by-products, such as unprocessed whey, for the production of composite dairy items, including beverages, lassi, probiotic foods, snacks, complementary foods, extruded foods, and various types of confectioneries (Figure 1). Gayathri [34], for example, developed whey protein-enriched bajra biscuits designed for individuals with celiac disease, boasting a shelf life of 6 months. Onwulata et al. [35] employed whey sourced from cheese to augment the nutritional profile of conventional snack items, resulting in snacks incorporating whey proteins, skim milk powder (SMP), and pearl millet. Meena [36] showcased that extruded snacks fortified with whey proteins and millets, featuring reduced fat and moisture levels, could be protein-rich and healthful snack alternatives. Furthermore, Srilekha and Bharati [37] investigated the efficacious utilization of skim milk powder, little millet flour, and green gram dal in amalgamation to formulate protein-rich blends. Mamtha et al. [38] replaced 57% of Bengal gram flour with foxtail millet flour to produce burfi, significantly reducing blood glucose and cholesterol levels. Sujith et al. [39] innovated burfi by amalgamating 10% roasted foxtail millet powder with khoa and sugar. Guiro et al. [40] noted that weaning blends comprising 45% precooked pearl millet flour, SMP, groundnut oil, and sugar could combat energy deficiencies.

[figure(s) omitted; refer to PDF]

Similarly, Archana [41] ascertained that weaning mixtures encompassing pearl millet (raw/malted/blanched), cowpea or mung bean, SMP, sugar, and ghee were well received and possessed extended shelf lives. Shuddhodhan [42] also formulated iron- and zinc-fortified pearl millet nutrimix through the extrusion of cleaned, soaked, germinated, and pearled pearl millet. Likewise, Devi and Narayanasamy [43] devised composite millet milk powder utilizing a blend of finger millet and pearl millet to yield ready-to-cook extruded products that met acceptable thresholds in terms of nutrient composition, colour, texture, cooking attributes, and sensory qualities.

5. Pretreatments of Millet for Milk Extraction

Millet naturally possesses various antinutritional factors. Various pretreatments are generally applied to millets to reduce these factors and facilitate millet milk extraction. Pretreatment is crucial because processing increases vitamin bioavailability and organoleptic characteristics while decreasing antinutrients. Due to heritable antinutritional characteristics, millets often have poor digestibility and low mineral bioavailability [44]. The bioavailability of minerals in grains and legumes is increased by wet processing techniques including soaking, germination, and fermentation, which usually lower phytic acid and improve mineral solubility.

5.1. Soaking

This is the first and foremost stage in the preparation of millet milk. A study found that by enhancing nutrients, decreasing antinutrients, and improving the grains’ mineral content, soaking might be used as a pretreatment method to maximize the potential of finger millet for the development of value-added items [45]. This process simplifies extracting most nutrients from foods such as grains, legumes, and nuts by expanding and softening the shell’s outer layer. As a result, it may be possible to increase the extraction yield [46]. In addition, the soaking procedure helps to increase nutritional quality, reduce off-flavours, inactivate enzymes, improve sensory qualities, and decrease early microbial loads [47, 48]. It is a biochemical enrichment approach to boost the nutritional content of seeds by converting their dormant state to an active state, leading to the enhanced bioavailability of minerals. In addition, it lowers the antinutritional factors such as tannin, phytic acid, oxalic acid, and trypsin inhibitor while raising the optimal quantity of minerals that may be absorbed [49, 50].

5.2. Germination

This is the next step after soaking. Apart from soaking, germination has drawn much interest since it has a significant impact on nutritional benefits [51]. By splitting up the giant molecules into tiny pieces, it boosts the activity and accessibility of bioactive substances. Germination enhances millet’s physicochemical properties, nutritional profile, and in vitro protein digestibility. As a result, the millet milk’s nutritious and antinutrient content is further improved. It improves the sensory acceptance of millet-milk-based drinks and the physicochemical and nutritional profile [6]. According to Dahiya et al. [52], malting cereal grains modifies the biochemical alterations that enhance their nutritive and bioactive properties under controlled germination. It is necessary to promote the release of the phytase enzyme during germination to disrupt the phytic acid web, which is preceded by the release of minerals in the food web [53]. The germination or malting of millets can produce a malt with higher nutritional content and cause a variety of biochemical alterations that can be employed in a variety of conventional recipes. It has been known that germination significantly increased the in vitro digestibility and bioaccessibility of minerals for starch (86% to 112%) and proteins (14% to 26%).

Roasting is another pretreatment method for better taste, fragrance, and milling qualities [54]. Studies show that roasting improves protein digestion and reduces the antinutritional chemicals in uncooked pulses and nuts. In addition, roasting has been linked to boosting the water absorption capacity and index. The source material is somewhat altered by thermal processing during roasting [55], which facilitates the effective reduction in particle size necessary for the steady suspension of nondairy milk substitutes. Since lipoxygenase is deactivated throughout the process, soy milk, peanut milk, melon milk, and sesame milk all taste better [56]. According to a study conducted for the production of sesame milk, pretreatment of roasting significantly decreased the acidity and total solid content while enhancing the milk’s sensory profile by lowering bitterness and a chalky flavour [57].

There are some studies where novel techniques, such as ultrasonication, have been applied for the pretreatments of the millets. Ultrasonic waves are used to initiate the vibrations leading to inter- and intramolecular collisions. These collisions break the food web’s linkages while releasing the molecules [58]. Tannic acid (hydrolyzable) is decreased in the sample as a consequence of ultrasonic treatment’s conversion of the acid to gallic acid and induction of tannin leaching. At the same time, phytate is degraded as a result of the treatment’s heat generation and amplitude [59]. In addition, it enhances the negative charge of the extracts and influences the structural and functional characteristics of millet bioactive components. According to Yadav et al. [59], ultrasonic therapy significantly lowers millet’s antinutrient content. All of the millet-based milk samples that were sonicated had an increase in total phenolic activity of up to 12 1.7543% compared to the soaking samples, according to the study of Saxena et al. [60].

The effect of various pretreatments on the quality of the millet in general has been depicted in Figure 2, whereas the impact of various pretreatments on milk extracted has been summarized in Table 3.

[figure(s) omitted; refer to PDF]

Table 3

The efficacy of various pretreatments on millet milk properties.

Millet	Method of extraction	Time	Outcome	Reference
Ragi, pearl, and foxtail	Soaking	6 hrs	Millet milk had a greater moisture level and a nearly five-fold higher protein content than regular cow milk, which improved paneer formation	[61]
Kodo	SoakingGermination	12 hrs36–48 hrs	An upsurge in the amount of protein in sprouted millet milk	[63]
Finger, pearl, kodo, sorghum, and barnyard	SoakingGerminationUltrasound	Overnight24 hrs20 min	Compared to the soaking samples, the sum of all the millet-based milk samples’ phenolic activity increased to 12 ± 1.7543%. In contrast, it was found to be 58 ± 1.065% lesser in the germinated samples, with an average value of 11.6714 mg GAE/mL	[61]
Kodo, barnyard, foxtail, and proso	SoakingFermentation	30 min24 hrs	With a five-day extended shelf life, the nutritional value increased	[65]
Kodo, barnyard, foxtail, proso, and little	SoakingGermination	4–8 hrs12–24 hrs	Phytic acid, ash, crude fibre, and fat decreased significantly, but protein and carbohydrates hardly changed, and moisture content and total sugars increased	[62]

6. The Millet Milk Extraction Process

The processing method of plant-based milk production is determined by the raw materials used and the desired target product. Even so, plant-based milk production usually follows the standard unit operation, which is frequently applied in manufacturing the product. The general process for millet milk extraction is depicted in Figure 3. Soaking is the first and foremost stage of preparation in the preparation of plant-based milk. This process simplifies extracting most nutrients from foods such as grains, legumes, and nuts by expanding and softening the shell’s outer layer. As a result, it may be possible to increase the extraction yield [10]. Generally, the millets soaked in normal water overnight/8–12 hrs are removed from the water and kept for germination for 24–48 hrs tied in a damp cloth. Punniyamoorthy et al. [62] found optimal soaking and germination times for millet milk extraction to be 8 and 18 hours, respectively. The geminated millets are added with water and ground to make a slurry. The ratio of millets to water has been varied by various researchers from 1 : 3 to 1 : 7. The prepared slurry is filtered through the muslin cloth. The obtained extract is considered millet milk. When making plant-based milk, filtering frequently involves separating the liquid from the solid particles. Solid particles must be eliminated to prevent the end product from having a rough or gritty texture. In the past, the filtration process may have been carried out using cheesecloth. It is feasible to use ultrafiltration, centrifugation, and decantation in modern applications. According to Penha et al. [47], the separated particles or residues are largely solid particles that are not dissolved and some significant nutrients that are not entirely removed.

[figure(s) omitted; refer to PDF]

7. Composition of Millet Milk

The composition of the milk extracted depends on the type of millet used. Researchers have explored various millet types, individually and in combinations, to extract millet milk, analyzing its compositions as shown in Table 4. Geetha and Preethi [63] utilized kodo millet to produce functional milk with 1.25% protein, 5.7% starch, 1.7% reducing sugar, 3.2% total sugar, 1.2% fat, 1.6% calcium, 15 brix TSS, and 0.86% acidity. Sunny et al. [64] investigated millet-coconut milk blends, finding that a 50% millet milk and 50% coconut milk mixture had the most optimal nutritional profile. Akshaya et al. [65] examined millets such as kodo, barnyard, proso, and foxtail, adding flavours such as honey, lemon, cardamom, and cocoa powder to enhance the taste. Punniyamoorthy et al. [62] studied five minor millets for milk extraction, finding decreases in phytic acid, ash, crude fibre, and fat, with slight decreases in protein and carbohydrate but increases in moisture content and total sugars. The resulting protein content was 10.88 g/100 g.

Table 4

Composition of millet milk variations.

Millet	Moisture (%)	Protein (g/100 g)	Carbohydrate (g/100 g)	Fat (g/100 g)	Crude fibre (g/100 g)	Ash (g/100 g)
Foxtail	42.29 ± 0.31	6.85 ± 0.13	56.04 ± 0.56	0.50 ± 0.17	2.43 ± 0.32	0.14 ± 0.04
Little	40.49 ± 0.46	7.09 ± 0.03	58.92 ± 0.74	0.56 ± 0.11	2.44 ± 0.23	0.21 ± 0.01
Kodo	38.35 ± 0.19	7.93 ± 0.15	60.09 ± 0.45	0.56 ± 0.05	2.36 ± 0.21	0.43 ± 0.05
Proso	41.25 ± 0.27	7.05 ± 0.03	57.85 ± 0.65	0.7 ± 0.1	1.7 ± 0.14	0.42 ± 0.19
Barnyard	43.15 ± 0.09	8.12 ± 0.11	56.98 ± 0.91	0.53 ± 0.05	1.87 ± 0.07	0.41 ± 0.11
Ragi + pearl + foxtail	90.96 ± 0.15	8.5 ± 0.16	7.8 ± 0.15	0.74 ± 0.15	0.9 ± 0.15	0.35 ± 0.16

Adapted from [19, 35].

8. Effects of Processing on Nutritional Properties of Millet Milk

Effective utilization of the available millet harvests to create an economical, pleasing, and nutrient-dense product necessitates applying various methods such as pasteurization, chilling, and freezing. These procedures lead to modifications in the physicochemical properties that impact the food’s nutritional value, functionality, and physical attributes [66]. The techniques employed in processing can have both advantageous and disadvantageous effects on the nutrient composition and antinutrient profile. Several research investigations on millet processing have demonstrated favourable outcomes concerning efficiently incorporating millets into various traditional and convenient health-oriented food items. Substantial levels of phytates, tannins, phenols, and trypsin inhibitors can reduce the bioavailability and quality of nutrients, thereby restricting the maximum exploitation of the nutritional potential in millets [67]. Hence, comprehending the impact of processing on the nutritional characteristics is crucial for effectively utilizing millet. Millet milk is largely favoured due to its nutritional superiority compared to alternative plant-based milk sources, which are rich in protein yet low in calories [7]. Consequently, it serves as an excellent substitute for dairy products, particularly in the prevailing circumstances where there is a preference for high nutritional value and low-calorie food options. Nevertheless, assessing the influence of processing on nutritional quality is imperative. Lowering the temperature during processing resulted in a minimal decline in protein content (8.59 − 7.8%) and fat content (0.74 − 0.6%) in comparison with unprocessed millet milk (9.17%) [68]. At reduced temperatures during thorough freezing, the fat content tends to accumulate towards the upper section of the frozen specimen. Meanwhile, the protein tends to aggregate towards the middle part and sugars towards the lower segment of the frozen mass. The sampling allocation significantly affects the fat content in the milk at this stage. In addition, the layers become blendable due to the reconstitution process during thawing, leading to a redistribution of components during subsequent cooling, thereby affecting the fat and protein proportions [69, 70]. Malted milk exhibited a higher protein level (9.7%) and a lower fat content (0.6%) in contrast to unmalted milk [68]. The presence of crude fibre was observed to increase during malting, possibly attributable to the accumulation of dry matter to support embryo growth [71]. The slight reduction in fat could be ascribed to potential fatty acid oxidation and lipid hydrolysis during the malting process [72]. Considering these alterations, it is evident that millet milk preserves its nutritional consistency under varying high and low processing temperatures, rendering it suitable for use in numerous food applications as a dairy milk substitute.

9. Value-Added Products from Millet Milk

The Indian food sector is growing, and there is tremendous potential for producing healthy meals by carefully combining millet milk with milk derivatives. Millet milk can be combined with other ingredients to create value-added goods. Millets with milk or milk derivatives can be used to prepare various traditional dishes. In addition to enhancing the flavour of these items, it increases their nutritious content. More individuals are selecting plant-based milk and beverage alternatives due to health difficulties, including lactose intolerance and cow’s milk allergies, which affect 80% of the world’s population [33]. In addition, people are turning to plant-based meals to preserve sustainable eating practices (such as vegetarianism) and lessen their influence on the environment since the dairy sector is one of the most significant sources of greenhouse gas emissions [73]. Industrial processes are used to produce millet milk products [74]. To evaluate the quality of millet beverages, Streptococcus thermophiles and Lactobacillus delbrueckii subsp. bulgaricus were used in the fermentation process. The finished product had sensory qualities that vegetarian and lactose-free customers would desire and was devoid of dairy allergens such as milk protein and lactose [75]. Some of the value-added products made of millet milk are discussed below.

9.1. Millet Milk-Based Beverages

Food formulators have a serious challenge when producing gluten-free products, and solutions such as adding milk proteins or enzymes may be helpful. The bajra lassi, which combines the beneficial lactic bacteria with the superior nutritional value of pearl millet, was prepared by the National Dairy Research Centre in Karnal, India [76]. Millet is used to make the traditional Namibian alcoholic or nonalcoholic beverage, Oshikundu [77]. Using sorghum and pearl millet, in India, generally referred to as bajra and jowar, respectively, and readily available skim milk in place of sour buttermilk, a product resembling raabdi was developed to enhance the efficiency of bajra/jowar lassi industrial manufacturing [78]. Oats, double-toned milk, and finger millet were combined to create a helpful beverage that is comparable to cow milk in terms of sensory appeal. The product has very little fat, cholesterol, and lactose in it [79].

Millets were added to milk, which increased its antioxidant activity, total phenol content, and dietary fibre content [80]. Fermented millet sprout milk drinks were created using consumer acceptability data and investigations of three distinct millets: finger, pearl, and sorghum. These beverages were made using a conventional procedure that is quite easy to use in industrial processing [81]. Kodo millet-based functional milk beverages have been standardized [63]. The shelf life of kodo’s millet milk is three months. While lowering viscosity and sedimentation, millet sprouting increased milk output. All sensory attributes were given the highest grades, including overall acceptability, appearance, colour, flavour, and consistency.

9.2. Millet Milk-Based Functional Products

A fermented curd was made using millet milk. The sensory assessment found the millet milk-based curd to be a highly appealing final product [62]. With the help of finger millet, oats, and double-toned milk, a synbiotic drink was prepared. Compared to dairy milk, the prepared beverage had higher levels of carbohydrates, energy, total solids, and minerals while having lower lactose, cholesterol, and fat levels. The composite beverage was full of beneficial compounds including anthocyanins, beta-glucan, and soluble dietary fibre, which are not found in dairy milk. Because it contains dietary fibre, this beverage seems to be a healthy prebiotic [82].

Sudha et al. developed an optimized fermented millet sprout milk beverage with 0.5% protein, 1.3% fat, 7.1% TS, and 0.23% iron [81]. This study demonstrated the potential for millet milk-based beverages. The soaking and germination conditions of five minor millets were standardized to enable millet milk extraction and millet milk curd formation. Based on sensory evaluation, the manufactured product has a high degree of widespread approval. The study’s findings suggested that fermentation and germination could increase the nutritional value. With millet-based curd, the finished product may be improved and become more distinctive [62]. According to the research conducted by Nithya et al. [83], millet milk greatly enhanced the texture of paneer and had a higher moisture content than conventional cow milk. Furthermore, millet milk produced more paneer because it had a protein concentration roughly five times higher than regular cow milk.

9.3. Millet Milk-Based Ready-to-Cook (RTC) Product

Composite millets milk powder was created by blending finger millet (Eleusine coracana) with pearl millet (Pennisatum glaucum) to create the RTC extruded product. Soaking, milk extraction from millets, dehydration, and milling are some of the processing steps used to create millet milk powder. It was investigated how the composite millet powder performed physically and functionally. The bulk density of the composite millet powder and maida (control) ranged from 1.02 to 0.68 g·cm⁻³, the swelling index ranged from 3.46 to 3.87, and the water holding capacity of the millet milk powder and maida (control) ranged from 0.9% to 0.93%, all of which were suitable for high-quality extrusion. According to Devi and Sangeetha [43], the RTC extruded product that was most satisfactory regarding nutritional content, colour, texture and appearance, cooking quality, and sensory features was made with the 50 : 50 composite millet powder and maida ratio. The same findings were observed by the organoleptic evaluation’s mean scores (7.18).

9.4. Millet Milk-Based Ice Cream

Barnyard millet milk was used as the base for the ice cream that Amirtha et al. [61] developed, which has a higher protein level. According to the proximate analysis results, the manufactured plant-based ice cream contained high quantities of calcium, phosphorus, protein, and fat. A superior acceptance score was achieved by the ice cream produced with banana, sesame, and coconut extracts compared to ice cream made with different ratios of these extracts, according to the findings of the sensory assessment. Sivakumar [84] researched to create a sugar-free, nutrient-rich ice cream that uses foxtail millet. The samples differed substantially in terms of flavour, body and texture, colour and appearance, and overall approval, according to the findings of the statistical analysis of the data. In a similar vein, Devica’s [85] research revealed that softy ice cream made from foxtail millet can have considerable health benefits due to its high viable count of beneficial bacteria and the fact that, with proper storage, its shelf life can be extended to more than ten days.

10. Conclusion

In today’s context, rising allergies and discomforts prompt consumers of all ages to actively seek dairy milk alternatives. Various influences, including fitness trends, social media, and influencers, contribute to this shift, leading to a surge in demand for vegan milk substitutes. From the discussion held in the article, it can be concluded that millet milk has a vast potential as a dairy substitute. Millet milk emerges as a superior option, offering higher protein levels, energy, ash, and carbohydrates with lower fat content. Its bioavailability, cost-effectiveness in cultivation and processing, and nutritional richness make it an attractive alternative to dairy and other plant-based milks. Various milk-based value-added products can be imitated using millet milk. The use of pretreatments can address the problem of antinutritional factors in millet well to make it a safe product. However, further research into millet milk extraction techniques and stability is necessary to harness its potential as a complete dairy milk alternative.

Ethical Approval

No human or animal trials were conducted during the study mentioned in the submitted manuscript.

Disclosure

Declaration of Generative AI. No generative AI has been used to compile the present work.

Authors’ Contributions

Surabhi Pandey and Anurag Singh have contributed equally to this manuscript.

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