Executive Summary : | Nowadays, there is a growing demand of an increasing world population and an increasingly wealthy population requesting sustainable and high-nutritional food products enriched with the attention in utilization of plant proteins as food ingredients. To meet this protein necessity in a sustainable manner, it is required to explore and exploit a wide range of novel protein sources for food. Millets having rich micronutrients, phytochemicals, and dietary fiber, which are mainly present in the outer bran layer and the germ. Green extraction techniques such as supercritical fluid extraction (SFE) offers several advantages over the conventional extraction methods, such as increased selectivity, possibility of automation, markedly reduced need for organic solvents, low levels of degradation of chemical compounds and environmental compatibility. The proposed work, we use the supercritical and subcritical fluids extraction of Eleusine coracana (Finger millet) and Cenchrus americanus (Pearl millet) using green solvents such as supercritical CO2, ethanol, and water. The extracted high-value products will be characterized by nuclear magnetic resonance spectroscopy (NMR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), liquid chromatography- mass spectrometry (LC-MS), and Fourier transform infrared spectroscopy (FT-IR) to explore the influence of SFE on the structure and properties of the high-value products. Furthermore, nutritional study and stability of the extracted high-value products will be evaluated. The aim of the proposed work, to development of the plant-based proteins with an objective to demonstrate the property performances that can elucidate in the nutraceutical and pharmaceutical application towards sustainable green technology. |