Malnutrition and poor diets are the leading cause of death and hospitalization worldwide. Millets have the potential to offer food, feed, fodder, nutrition and fuel security and are fast gaining prominence as the search for sustainable foods gains intensity.
This work compiles the most recent developments and new achievements in millet cultivation pre-and-post-processing to harness the potential of all millet types. The advantages and limitations of different technologies and techniques are discussed including local food demands, government policies, environmental impacts and education in food processing.
Millets: A Sustainable And Nutritious Crop is dedicated to millets use for functional food, covering farm to fork value addition, nutritional aspects, use in gluten free diets and specialty food applications. The text also covers the use of millet waste from primary processing waste to agri residue valorisation. Millet for feed, fodder, fuel and fertiliser are covered in full, including insights about agri-business models through millet waste valorisation. A major focus of this work is millet use for sustainability. Millet cultivation is climate resilient, needs minimum water footprint and has a short duration. Sustainability practices, policies framework and regulations are covered in full.
Section 1: Millets as a specialty food.- Millets: An Introduction to
Major and Minor millets.- By Pooja Chavhan and Dr. Sonali Tajane.-
Nutritional benefits of millets impact on lifestyle disorders.- By Dr.
Ranjan Solanki.- Primary processing of millets and its effect on nutrition
and shelf life of millets.- Autism and Millet based value added recipe for
GFCF diet.- By Dr. Shakti Sharma and Dr. Urmila Dahake.- Millets for
nutraceuticals, functional foods and speciality foods.- By Dr. Shweta
Deotale. Dr. Sachin Mandavgane & Dr. Anupama Kumar.- Section 2: Millets waste
valorisation.- Primary and secondary processing of Millets: food to fodder.-
By Dr. Kuldeep Deshpande.- Millet wastes as an alternative protein source for
animal feed.- By Dr. Atul Dhok.- Millets: pros and cons.- Millets A future
crop and its potential to offer Feed, Fodder, Fuel and Fertilizers.- Millet
crop valorisation - A novel business model for rural area.- By Prof. Rama
Papi Reddy Annapureddy.- Section 3: Millet for climate resilience and
Sustainability practices.- Sustainability index assessment of a millet
biorefinery: Environment-Social-Economic Aspects.- By Divyajyoti Biswal, Dr.
Shweta Deotale, Dr. Sachin Mandavgane.- Policy framework and regulatory
concerns related to millets and its waste valorisation.- By. Prof. Madhav
Govind.- Challenges, potentialities, and perspectives millet processing and
its value addition and its techno-economic viability.- Millets as a
superfood: sustainable crop for human, animal and environment.- By. Dr. Amit
Jaiswal.
Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India
Dr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, India
Dr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India
