Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/20/2012
Publication Date: 1/1/2015
Citation: Bean, S., Ioerger, B.P. 2015. Sorghum and millet proteins. In: Ustunol, Z., editor. Applied Food and Protein Chemistry. Wiley Blackwell. Book Chapter. 323-359.
Technical Abstract: Sorghum and millet proteins are an important source of dietary protein for significant numbers of people living throughout Africa and parts of Asia. Compared to other food proteins, such as those found in milk, eggs and wheat, little is known about the functionality of sorghum and millet proteins. Enhancing the functional and nutritional properties of sorghum and millet proteins could play an important role in improving the lives of people that depend on these grains as basic food staples. Developing new uses for these proteins could also lead to enhanced economic opportunities. The use of isolated sorghum proteins as bio-films is one example of such potential. The structure and interactions of sorghum and millet proteins display many unique properties compared to other cereal grains and their importance to the food security of large portions of the world emphasize the need for continued research to increase our knowledge of this vital nutritional resource.