Main description:

The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends suggest the importance of millet in the human diet due to their nutritional importance, ability to grow in high temperatures and drought conditions, and their resistance to pests and diseases. This book highlights different types of millet and discusses their properties as well as nutritional and anti-nutritional values. In addition, the book also provides information on the physiochemical properties, future prospects, current methodologies, and agricultural practices. The last few parts cover the emerging technologies in millet processing, by-products utilization, quality standards, and the current millet industry scenario. The book provides a comprehensive overview of the status of millet processing, quality, and nutraceutical product manufacture.

The book is a resourceful read for students and researchers in food sciences, as well as industry experts.

Contents:

1. Millets-an Overview-What are millets, taxonomy, processing, utilization, challenges in production, processing and utilization and importance of this book
2. Pearl millet
-Taxonomy-Structure and engineering properties of pearl millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology

3. Finger millet
-Taxonomy-Structure and engineering properties of finger millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
4. Proso or common millet
-Taxonomy-Structure and engineering properties of proso millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
5. Foxtail millet
-Taxonomy-Structure and engineering properties of foxtail millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
6. Barnyard millet
-Taxonomy-Structure and engineering properties of barnyard millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
7. Little millet
-Taxonomy-Structure and engineering properties of little millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology
8. Kodo millets
-Taxonomy-Structure and engineering properties of kodo millet-Nutritional Value, Anti-nutritional factors, Health Benefits-Physiochemical properties, Bioactive compounds, Extraction-Harvesting, Drying, Storage, Quality changes during storage, Effect of Post-harvest treatments on quality-Milling methods, flours, millet based food products, equipment's-Future prospects-Current methodology

9. Emerging technologies in millet processing
- Different emerging technologies- Applications of emerging technologies to millets and its processing
10. Byproducts utilization
- Millet processing by-products-Nutritional value of by-products-Strategies for recovery of bioactive compounds from by products-Challenges and opportunities
11. Quality standards
Quality standards and parameters (import/Export)Testing methods
12. Millet Industry scenarioCurrent scenario of Millet production, processing and utilization.TradeChallenges and opportunities