Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation.
This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.
Chapter 1. Millets for Life: A Brief Introduction.
Chapter
2. Global
Scenario of Millets Cultivation.
Chapter 3. Minor Millets: Profile and
Ethnobotanical Scenario.
Chapter 4. Millets: Malnutrition and Nutrition
Security.
Chapter 5. Nutritional Composition of Millets.
Chapter 6. Millet
starch: Current Knowledge and Emerging Insights of Structure, Physiology,
Glycaemic Attributes and Uses.
Chapter 7. Product Development from Millets.-
Chapter
8. Seed Storage Proteins and Amino Acids Synthetic Pathways and their
Regulation in Cereals with Reference to Biologically and Nutritionally
Important Proteins and Bioactive Peptides in Millets.
Chapter
9. Millets,
Phytochemicals and their Health Attributes.
Chapter
10. Science-Led
Innovation for Searching and Creating Values in Natural Gene Pool of Millets
for Agri-Food Nutrition and Health.
Chapter
11. Processing Technology for
Value Addition in millets.
Chapter
12. Fermented Millet Technology and
Products.
Chapter
13. Processing-Mediated changes in the Antinutritional,
Phenolic and Antioxidant Contents of Millet.
Chapter
14. Technology for
Millet Value-Added Products.
Chapter
15. Millet-Based Traditional Processed
Food Beverages.
Chapter
16. Millet-Based Value-Added food products for
diabetics.
Chapter
17. Genomics-Assisted Improvement of Grain Quality and
Nutraceutical Properties in Millets.
Chapter
18. Rural Entrepreneurship
Development in Millet Processing.
Chapter 19. Quality Management System in
Millet and Sorghum.
Chapter 20. Demand Creation Measures and Value Chain
Model on Millets in India.
Chapter 21. Role of Nutrihub Incubation for the
Development Of Business Opportunities in Millets: An Indian Scenario.-
Anil Kumar is Director, Education, Rani Lakshmi Bai Central Agricultural University, Jhansi (UP). He has 30 years of research, teaching and administrative experience in various capacities. He had worked as Professor & Head, (20062018), Associate Professor (20032006) and Assistant Professor (19931999) Dept. of Molecular Biology & Genetic Engineering, G.B. Pant University of Agriculture & Technology, Pantnagar. The research interests focus on Plant Molecular & Cell Biology, Functional Genomics, Immunodiagnostic applications in Agriculture, Host-Pathogen Interaction and solving problems of agricultural importance employing the OMICS tools and techniques of molecular biology and immunology. He has to his credit more than 250 research papers, reviews, and also several chapters contributed to books, popular articles, 16 Books/Bulletins/Manuals. He has been recipient of several prestigious awards and honors of national importance and also a highly cited scientist who contributed for augmenting biotechnology education in the country.
Manoj Kumar Tripathi is currently working as Principal Scientist at ICAR-Central Institute of Agricultural Engineering, Bhopal, India. He has 17 years of research, teaching and administrative experience. His major areas of professional interest include medicinal compounds, functional Food, nutraceutical, probiotic fermented food, food safety and food quality. He has published more than 80 research papers and 85 abstracts in International and National journal of repute, more than 40 book chapters, 30 popular articles. He has authored/edited 12 books and 5 technical bulletins. He has been recipient of several prestigious awards and honours. He is also working as an editor-In-chief, editor and member of editorial board of more than 10 reputed National and International journals.
Dinesh Joshi is currently working as Senior Scientist at ICAR-Vivekananda Institute of Hill Agriculture, Almora, Uttarakhand, India. He worked onlarge scale molecular characterization of millets (sorghum) and established unique molecular identification profiles of important sorghum landraces. Currently, his area of specialization includes breeding and genomics of small millets and pseudo-cereals and attained recognition as excellent millets plant breeder. He has to his credit 30 referred research papers and 15 book chapters.
Vishnu Kumar is currently working as Associate Professor (Genetics & Plant Breeding) at Rani Lakshmi Bai Central Agricultural University, Jhansi. His area of specialization is genetic enhancement of coarse cereals and millets for grain physical and quality traits coupled with grain yield improvement and biotic stress resistance. He has published 70 research papers in referred journals.
