Millets : Cultivation, Processing, and Utilization

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Millets : Cultivation, Processing, and Utilization

Kumar, Ashwani/ Tomer, Vidisha/ Kumar, Mukul

ウェブストア価格 ¥62,937（本体¥57,216）
CRC Press（2024/01発売）
外貨定価 US$ 300.00
ポイント 572pt

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製本 Hardcover:ハードカバー版／ページ数 303 p.
言語 ENG
商品コード 9780367748623
DDC分類 633.171

Full Description

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with minimal agricultural inputs. These are considered nutritionally superior to other major cereals like rice, wheat, and maize as they contain a significant amount of protein, dietary fibre, and minerals. Today, millets are recognized and considered as integral components of a sustainable food system. Millets have low glycaemic index and are beneficial for diabetics. Millet protein is devoid of gluten, making them a better option than wheat for patients with gluten sensitivity.

Millets: Cultivation, Processing, and Utilization covers information on taxonomy, morphology, germplasm accessions, cultivation practices, harvesting methods, threshing, cleaning, storage, milling, structural and engineering properties, nutritional and anti-nutritional values, health benefits, food applications, by-products, non-food applications, quality standards, and prospects in millet processing. This book's sixteen in-depth chapters give readers complete information on all facets of millet cultivation, processing, and use. It is a unique compilation of information on millets from farm to fork and beyond. This book will be useful for students, researchers, farmers, and entrepreneurs in understanding millets and their applications. It has been compiled by experts in the field and can serve as a guidance document for the stakeholders.

1. Origin, Taxonomy, Botanical description, Biodiversity, Cultivation, Agrarian requirements, and Production of Millets

2. Harvesting, Threshing, and Storage of Millets

3. Milling and Secondary Processing of Millets

4. Machines for Processing Millets

5. Structural Composition and Engineering Properties of Millets

6. Nutritional and Functional Composition of Millets

7. Phytochemicals in Millets and Related Health Benefits

8. Anti-Nutritional Factors and Methods to Improve Nutritional Value of Millets

9. Role of Millets in Disease Management

10. Chemistry and Application of Millet-Derived Starch

11. Chemistry and Application of Millet-derived Proteins

12. Mineral Bioavailability and Impact of Processing

13. Millet-Based Traditional Foods

14. Millets-based Processed Foods

15. Millet By-products and their Food and Non-food Applications

16. Prospects in the Production, Processing and Utilization of Millets