Optimization of microwave-assisted extraction of bajra milk using response surface methodology

Millets, especially bajra, are known for their ability to thrive in harsh climates and resist pests. Bajra contains high nutritional values, including a high level of protein, fiber and essential minerals like iron, zinc, calcium and magnesium. Plant-based beverages such as bajra milk are becoming more popular as lactose-free, nutritious alternatives to dairy milk. Bajra milk is rich in antioxidants, phenolic acids and flavonoids, offering health benefits such as improved heart health, diabetes control and immune system support. Microwave-assisted extraction (MAE) has proven to be an energy-efficient and a sustainable technique for producing plant-based milks like bajra milk. Compared to conventional methods, MAE reduces nutrient loss, speeds up the process and improves the protein content, viscosity and sensory acceptability. Response surface methodology (RSM) was used to optimize the extraction processes, identifying ideal conditions of soaking time of 16 h, microwave time of 1.5 min and a temperature of 85 degrees C. Under these parameters, the extraction yield was 70.23 %, with a protein content of 5.57 g/100 ml and an overall acceptability rating of 7.2. The aim of this present study is to use the RSM tool to optimize the microwave-assisted extraction of bajra milk and compare the physicochemical and nutritional properties of the conventional method and MAE, MAE bajra milk as a cost effective, ecofriendly solution for large scale plant-based milk production positioning bajra as a valuable alternative.