Millets: Cultivation, Processing, and Utilization
€15.00Ashwani Kumar, Vidisha Tomer, Mukul Kumar, Prince Chawla
English | 2024 | PDF | 322 Pages
ISBNs: B0CKFF93VX, 0367748622, 0367709007, 9780367748623,
9780367709006, 9781003159902, 978-0367748623, 978-0367709006,
978-1003159902, 978-0-367-74862-3, 978-0-367-70900-6, 978-1-003-15990-2
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.
