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Full Description
Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods.
Millets: Properties, Processing, and Health Benefits explores millet production, chemistry and nutritional aspects, processing technologies, product formulations, and more. Understanding the properties of millets provides a basis for better utilizing millet crops, in addition to further development of millets as an important industrial crop.
Key Features:
Provides millet taxonomy, history, nutritional aspects, and health benefits
Discusses the physical and functional properties of millets
Explores various millet-based products
Deals with starch composition, structure, properties, and applications
Touches on postharvest management of millets
This book combines information on the composition, functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch, it will be suitable for those wanting to use millets in various food products, including food technologists, nutritionists, research scientists, and agriculture professionals.
Contents
1. Millet Grains: Taxonomy, History, and Nutritional Approach 2. Effect of Processing on Millet Properties 3. Physical and Functional Properties of Millets 4. Nutritional Composition and Health Benefits 5. Millet Starch: Pasting, Rheological, and Morphological Properties 6. Impact of Modification on Starch Properties 7. Bioactive Compounds of Millets 8. Millets-Based Food Products 9. Millets Diseases and Their Control.
