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Full Description
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences.
Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches.
FEATURES
Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses
Contains the latest information from grain science professionals and food technologists alike
Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers
Discusses the latest development in modification of native starch
Provides information in enhancing shelf life and its utilization in phytochemical rich product development
The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.
Contents
Section I Cereals and Pseudocereals
1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3
Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar
2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and
Amino Acid Content of Wheat....................................................................................................... 35
Ali Yigit and Osman Erekul
3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53
Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi,
Rahul Bharadwaj, Sunita Gupta and N. K. Gupta
4. Rice Processing and Properties..................................................................................................... 71
Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg
5. Oat (Avena Sativa): Functional Components................................................................................ 89
Sneh Punia, Anil Kumar Siroha and Manoj Kumar
6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative
Protein Source............................................................................................................................... 105
Nitya Sharma and J. K. Sahu
7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115
Anil Kumar Siroha and Sneh Punia
8. Beta-glucan (β-glucan)...................................................................................................................133
Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha
9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149
Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik
10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157
Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal
11. Antinutritional Factors in Cereals...............................................................................................173
Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar
12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize
and Maize-Based Food Products................................................................................................. 193
Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok
13. Grain Amaranth: Processing, Health Benefits, and Applications........................................... 221
Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan
14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235
Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi
15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253
Jayashree Potkule, Sneh Punia, Manoj Kumar
16. Functional Potential of Quinoa.................................................................................................... 267
Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum Ruhlania
Section II Pulses
17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289
Twinkle Kesharwani and C. Lalmuanpuia
18. Antinutritional Factors in Legumes............................................................................................ 305
Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha
19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319
Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba
20. Faba Bean Properties, Functionality, and its Applications.......................................................333
Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain
21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential
as a Functional Ingredient in Food Applications....................................................................... 343
Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba
22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357
Arashdeep Singh, Antima Gupta and Savita Sharma
23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377
Barinderjit Singh, Reetu and Gurwinder Kaur
24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health
Promoting Compounds................................................................................................................. 393
Neha Sharma, Gurkirat Kaur and Arashdeep Singh
25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413
Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh
26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427
Prabhjot Singla, Sucheta Sharma and Arashdeep Singh
27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449
Barinderjit Singh, Gurwinder Kaur and Reetu
28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461
Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav Wadhawan
Section III Oilseed Crops
29. Sesame: An Emerging Functional Food .................................................................................... 477
Sneh Punia, Anil Kumar Siroha and Manoj Kumar
30. Flaxseed: An Underrated Superfood with Functional Properties............................................491
Alok Mishra and Amrita Poonia
31. Soy Bean Processing and Utilization............................................................................................515
Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema Tanwar
Section IV Roots and Tubers
32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531
Adeleke Omodunbi Ashogbon
33. Potatoes: Processing, Properties, and Application.....................................................................551
Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan
34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569
Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav
35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583
Sukriti Singh
36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597
Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi
