ICAR-CIAE Process technology for preparation of millet- soy paneer

Background

The demand for plant-based, protein-rich foods is rising due to increasing health and sustainability awareness. Traditional milk paneer is unsuitable for lactose-intolerant and vegan consumers, while soy paneer, though rich in protein, often has poor taste and acceptability. Millets, being rich in fiber, minerals, and antioxidants with a low glycemic index, are underutilized in protein-based food products. The Millet–Soy Paneer technology bridges this gap by combining nutrient-rich millets with high-protein soybeans, producing a functional, tasty, and affordable plant-based paneer.

This innovation offers a nutritionally superior and consumer-friendly alternative for health-conscious, diabetic, and vegan populations. It holds strong potential in the functional food, vegan, and ready-to-eat sectors, aligning with the government’s Millet Mission and tapping into a rapidly expanding plant-based protein market in India and abroad.

Technology Details

The Millet–Soy Paneer technology provides a novel, plant-based protein food that combines the high-quality protein of soybean with the nutritional and functional benefits of millets. The innovation overcomes the key limitations of conventional soy paneer—its beany flavor, bland taste, and textural issues—through an optimized formulation and processing method involving controlled soaking, blending, coagulation, and pressing conditions.

This process yields a paneer-like product with improved texture, mild flavor, and enhanced nutrient density, making it more acceptable to consumers. The incorporation of millets improves mineral content, fiber, antioxidant levels, and glycemic balance, while maintaining desirable firmness and sensory appeal.

Unique features of the innovation include:

• Blended formulation of millet and soy proteins for balanced nutrition.
• Enhanced sensory and textural quality compared to conventional soy paneer.
• Low-fat, lactose-free, and cholesterol-free alternative to milk paneer.
• Rich in fiber, essential amino acids, and antioxidants.
• Economical and scalable process, suitable for small- to large-scale production.
• Versatile applications in ready-to-eat, vegan, and functional food products.

Overall, this innovation delivers a nutritionally superior, affordable, and sustainable protein option, addressing health, dietary, and environmental needs while supporting millet-based value addition. On a dry weight basis, Millet–Soy Paneer contains 35–38% protein, reflecting the high-quality plant proteins from soy and millet, 18–20% fat, predominantly unsaturated fatty acids from soy. The ash content is around 4–5%, representing essential minerals such as calcium, magnesium, and iron.