Abstract
<jats:p>Millet, a resilient and sustainable grain, is gaining attention for its potential beyond basic nutrition, particularly in protein functionality and engineering. This chapter explores the expanding role of millet proteins, focusing on their nutritional, structural, functional, and engineering attributes. It begins with an overview of millet types, distribution, and history, and discusses the growing interest in millet due to its gluten-free nature and environmental resilience. The nutritional value of millet, particularly its protein content and amino acid profile, is examined. The chapter also delves into the structural properties of millet proteins, including how processing methods affect these structures. It highlights the health benefits of millet proteins beyond nutrition, such as antioxidant activity and digestive health support. Functional properties like solubility, emulsification, and gelling are analyzed for their applications in the food industry. Furthermore, the chapter discusses the engineering potential of millet proteins in developing innovative food products, improving texture, and enhancing food processing techniques. It concludes by addressing the challenges in commercializing millet proteins and explores future research opportunities and market trends.</jats:p>