Description
Comprehensive coverage of the classification, production, distribution, nutritional composition, and commercialization of millets and millet-based food products
Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications delivers comprehensive knowledge on the production, distribution, and nutrition of millets, with detailed insights on the current state of millet processing, millet-based food products, and the commercialization of millets. The book also reviews various bioavailability studies of millet bioactives and methods to enhance their bio-accessibility.
Section I provides an introduction to millets, covering their classification, production, and distribution along with their nutritional composition. Section II covers the classification, chemical profiling, and existence of phenolics in millet grain along with its antimicrobial and antiradical properties and in vitro and in vivo antioxidative characteristics. This section also reviews the extraction, modification, quality assessment, and health benefits of millet polyphenols and millet fibers, proteins, and starches. Section III discusses emerging technologies in millet processing, the commercial preparation of millet-based products, the nutritional and health benefits of millet-based fermented food products, and the bioactive composition of millet by-products and their value addition.
Nutraceutical Potential of Millet-Based Food Products includes information on:
- Types of millets including sorghum, pearl millet, finger millet, foxtail millet, proso millet, kodo millet, barnyard millet, little millet, and brown top millet
- Antidiabetic, anti-cancerous, anti-artherosclerogenic, and antiaging properties of millets
- Intake of millet protein as a solution to reduce body weight and increase the liver’s relative weight
- The potential of millets to contribute to nutritional security in developing countries due to their status as “miracle grains”
- The effects of climate change and public awareness on the production of millets
Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications is a highly valuable resource for professionals working in food grain processing, technology, and engineering, as well as those involved in post-harvest technology development. The book is also appropriate for students and academics in related areas of study.
Table of Contents
List of Contributors xv
Preface xix
Section I Fundamental Aspects of Millets 1
1 Classification and Production of Millets 3
Charanjit S. Riar and Parmjit S. Panesar
1.1 Introduction 3
1.2 Changing Eating Habits Globally 4
1.3 Millets' Unique Characteristics 5
1.4 Classification of Millets 6
1.5 Millets Distribution and Its Production in India 19
1.6 Indian Government Schemes to Promote Millets 34
1.7 India Government's Steps to Intensify Millet Production 37
1.8 The Company's Business Associated with Millet Processing 38
1.9 Conclusion 39
2 Millets as Nutri-cereals: Nutritional Composition and Health Benefits 47
Muskan Dawra, Jaspreet Kaur, Vikas Kumar, and Prasad Rasane
2.1 Introduction 47
2.2 Nutritional Composition of Different Types of Millets 48
2.3 Importance of Millets 48
2.4 Nutrients from Millets 51
2.5 Health Benefits of Millets 54
2.6 Culinary Uses and Cultural Relevance 59
2.7 Conclusion 60
3 Antinutritional Factors in Millets and Their Elimination Methods 65
Amandeep Singh, Tejinder Kaur, Souvik Giri, Kawaljit S. Sandhu, and Charanjit S. Riar
3.1 Introduction 65
3.2 Nutritional Composition of Millets 66
3.3 Antinutrients in Millets 66
3.4 Techniques of Elimination of Millet Grain Antinutritional Factors 72
3.5 Conclusions 77
Section II Millet Bioactive Compounds and Characterization 85
4 Millet Grain Phenolics: Classification, Chemical Profiling 87
Gurjeet Kaur, Kanchan Suri, Anu Sharma, and Zakir Showkat Khan
4.1 Introduction 87
4.2 Major Millet Grain Phenolics 89
4.3 Minor Millet Grain Phenolics 92
4.4 Phytochemical Profiling of Millets 96
4.5 Conclusion 102
5 Millet Polyphenols: Extraction, Quality Assessment, and Therapeutic Benefits 109
José de Jesús Lira-Ricárdez and Lucía Ortega Cabello
5.1 Introduction 109
5.2 Nutritional and Therapeutic Uses of Millet 110
5.3 Role of Polyphenols in the Therapeutic Activity of Millets 114
5.4 Pretreatment of Millets and Their Polyphenol Extraction 117
5.5 Characterization of Phenolic Extracts from Millets 121
5.6 Conclusion 127
6 Millets Dietary Fibers: Extraction, Quality Characteristics, and Health Benefits 135
Farhan M. Bhat and Charanjit S. Riar
6.1 Introduction 135
6.2 Methods of Extraction of Dietary Fibers from Millets 138
6.3 Quality Characteristics of Dietary Fiber from Millets 143
6.4 Functional Role of Fibers Isolated from Millets 144
6.5 Conclusion 145
7 Millet Proteins: Extraction and Nutritional Characteristics 151
Qun Shen, Qingyu Zhao, Liangxing Zhao, and Luman Sang
7.1 Cultivation and Distribution of Millet 151
7.2 Nutritional Value of Millet 152
7.3 Millet Proteins Composition and Their Amino Acid Profiles 154
7.4 Properties of Millet Proteins 155
7.5 Isolation of Millet Protein Fractions 156
7.6 Properties and Structure of Proteins in Millet 156
7.7 Health Benefits of Millet Proteins 161
7.8 Conclusion and Future Perspectives 165
8 Millet Starch: Extraction, Structure, and Functional Properties 171
Chuanjie Chen and Fan Zhu
8.1 Introduction 171
8.2 Isolation and Composition of Millet Starch 171
8.3 Chemical Composition of Millet Starch 173
8.4 Structures of Millet Starch 176
8.5 Physicochemical Properties of Millet Starch 181
8.6 Modifications of Millet Starch for Improved Functionality and Their Applications 188
8.7 Conclusions 195
9 Millet Bioactives: Bioavailability and Enhancement of Their Bioaccessibility 203
Divyanshi Thakur, Tejinder Kaur, Amandeep Singh, Charanjit S. Riar, and Parmjit S. Panesar
9.1 Introduction 203
9.2 Bioactive Compounds in Millet 205
9.3 Bioaccessibility of Bioactive Compounds in Millet 210
9.4 Processing Techniques for Enhancement of Bioaccessibility and Bioavailability of Millet Bioactives 214
9.5 Conclusion 219
Section III Millet Processing and Applications 227
10 Emerging Technologies in Millet Processing 229
Shiva Bakshi, Durga S. Bunkar, Vinod K. Paswan, Suneel K. Goyal, and Vishal Kumar
10.1 Introduction 229
10.2 Traditional Millet Processing Meets Modern Equipment Innovations 230
10.3 Novel Thermal Processing Technologies of Millets 238
10.4 Emerging Nonthermal Processing of Millets 246
10.5 Conclusion 255
11 Millet-Based Products and Commercialization 271
Narender K. Chandla, Nitin Wakchaure, Gajanan P. Deshmukh, and Sunil K. Khatkar
11.1 Introduction 271
11.2 History 272
11.3 Nutritional Values 273
11.4 Types of Millets and Their Nutritional Value 275
11.5 Comparison of Millet Grains with Other Staple Grains 276
11.6 Bioactive Components in Millet and Bioavailability of These Compounds 277
11.7 Processing and Formulation of Millet-Based Food 279
11.8 Millet-Based Value-Added and Nutraceutical Food Products 281
11.9 Market Trends and Consumer Perspectives 284
11.10 Current Market Trends for Millet-Based Nutraceuticals 286
11.11 Market of Millet-Based Nutraceutical Foods 287
11.12 Innovations in Product Development and Processing Technologies 288
11.13 Scope for Millet-Based Nutraceuticals in Addressing Diseases 288
11.14 Research Gaps and Future Prospects 289
11.15 Challenges in Millet Food Product Development 290
11.16 Global Initiatives Promoting Millet Consumption 291
11.17 Conclusions 292
12 Millet-Based Fermented Food Products: Nutritional and Health Benefits 299
Priyanka Thakur, Sachin Sharma, Vikas Kumar, Ritesh Verma, Tanveen Kaur, Abhishek Rana, and Satish Kumar
12.1 Introduction 299
12.2 Primary Processing of Millets 301
12.3 Millets as Nutrient-Dense Fermented Food Ingredient 302
12.4 Diversity of Millet-Based Fermented Food Products 307
12.5 Health Benefit/Functional Properties 311
12.6 Antinutritional Factors (ANFs) and Related Safety Aspects 313
12.7 Conclusion and Future Perspectives 315
13 Millet By-products: Bioactive Composition and Value Addition 321
Neha Goyal, Parmjit S. Panesar, Charanjit S. Riar, and Durga S. Bunkar
13.1 Introduction 321
13.2 Millet By-products 322
13.3 Bioactive Composition of Millet By-products 327
13.4 Value Addition of Millet By-products 335
13.5 Conclusions and Future Perspectives 340
References 341
Index 353
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