About the Book
The primary aim of the book Small Millets and Pseudo Cereals for Nutritional and Health Security is to present comprehensively the significance and critical research carried out worldwide on these climate-resilient crops, including their origin, cultivation techniques, harvesting information, processing, chemical and nutritional composition, physico-chemical characteristics, processing technology, health-promoting attributes, traditional and modern foods, to the scientific community, student body, and the general public.
This book will be highly useful to the common consumer in making nutritious food choices. The 20 chapters in this book have been authored by reputable contributors who possess extensive knowledge in their respective fields from government, industry, and academia. This book will serve as an essential reference for researchers, academicians, and students involved in research and development activities, as well as government officials and policy makers to address the issue of malnutrition in rural areas. Furthermore, this book will drive future research in uncharted territories of traditional foods based on nutri-cereals and pseudo-cereals.
Table of Contents:
1. Small Millets and Pseudo Cereals: An OverviewPal Murugan Muthaiah, Janifer Raj Xavier, Gopal Kumar Sharma and Anil Dutt Semwal
2. Role of Millets in the Eradication of MalnutritionJiwan S. Sidhu and Tasleem A. Zafar
3. Small Millets and Pseudo Cereals: Distribution, Production, Productivity and Cultivation Methods Pal Murugan Muthaiah, Janifer Raj Xavier, Gopal Kumar Sharma and Anil Dutt Semwal
4. Little Millets (Panicum sumatrance): Chemical Composition, Nutritional Quality and Processing Parveen Kumari and B.S. Khatkar
5. Foxtail Millet (Setaria italica): Chemistry, Nutrition and Processing Technologies Dadasaheb D. Wadikar
6. Barnyard Millet (Echinocholoa frumentacea): Chemistry Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and Beverages, Anti-nutrition and Health Benefits Sangeeta, Payal Garg and Pankaj Kumar
7. Finger Millet (Eleusine coracana): Chemistry, Nutrition and Processing Technologies Dadasaheb D. Wadikar
8. Proso Millet (Panicum miliaceum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and Beverages, Anti-nutrition and Health BenefitsAsna Urooj and Chandan Vinay Srigiripura
9. Kodo Millet (Paspalum scrobiculatum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods Beverages, Anti-nutrition and Health BenefitsAjay Singh, Gopal Kumar Sharma, Pradyuman Kumar and Kamalpreet Kaur
10. Teff (Eragrostis tef): Chemistry, Nutritional Attributes Processing Innovations, Traditional and Modern Foods and BeveragesPal Murugan Muthaiah, Athulya Dev, Santosh Pal, Janifer Raj Xavier and Anil Dutt Semwal
11. Fonio Millet: Chemistry, Nutritional Attributes, Processing Innovations Traditional and Modern Foods and Beverages Anti-nutritional Factors and Health Benefits Sakshi Sharma, Pal Murugan Muthaiah, Vasudevan Gopal Kumar Sharma and Anil Dutt Semwal
12. Role of Millets as Traditional and Alternative Medicine A Way Forward with Enhanced Health Attributes Ajay Singh, Gopal Kumar Sharma, Abhimannyu Kalne and Narender Raju Panjagari
13. Millet Protein Hydrolysates and Peptides as Functional FoodsHimani Agrawal, Vikas Dadwal, Rashim Kumari and Mahesh Gupta
14. Pseudo Cereals as Super Foods: An OverviewRahul Vashishth, Charu Goel, Anil Dutt Semwal and Gopal Kumar Sharma
15. Amaranth (Amaranthus sps.): Chemical Composition Nutritional Attributes and Processing InnovationsRitu Sindhu and B. S. Khatkar
16. Buckwheat (Fagopyrum esculentum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and BeveragesCharu Goel, Rahul Vashishth, Anil Dutt Semwal and Gopal Kumar Sharma
17. CHIA (Salvia hispanica): A Super FoodRahul Vashishth, Anil Dutt Semwal and Gopal Kumar Sharma
18. Quinoa (Chenopodium quinoa Willd): Chemistry, Nutritional Attributes, Antinutritional Factors and Health Benefits. Traditional and Modern Foods and Beverages, ProcessingInnovations, Industrial Applications Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal
19. Cockscomb (Celosia sps ): Origin, Nutritional Attributes Processing Innovations and Health Benefits Pal Murugan Muthaiah, Athulya Dev, Santosh Pal, Janifer Raj Xavier and Anil Dutt Semwal
20. Biotechnological Interventions in Millets and Pseudo Cereals A Review Janifer Raj Xavier, Pal Murugan Muthaiah, Gopal Kumar Sharma and Anil Dutt Semwal
About the Author :
Editor in Chief Gopal Kumar Sharma, FAFST(I), Former Additional Director & Head, Grain Science and Technology Division, Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Government of India (GOI), Siddhartha Nagar, Mysuru, Karnataka 570 011, India
Editors
Anil Dutt Semwal, FAFST(I), Director, Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Government of India (GOI), Siddhartha Nagar, Mysuru, Karnataka 570 011, India
Pal Murugan Muthaiah:Head, Technology Transfer and Exhibition Division, Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Government of India (GOI), Siddhartha Nagar, Mysuru, Karnataka 570 011, India
Janifer Raj Xavier: Scientist, Fruits and Vegetable Science Division, Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO),Ministry of Defence (MOD), Government of India (GOI), Siddhartha Nagar, Mysuru, Karnataka -570011, India
