Overview

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.

Full Product Details

Author:   Sarita Srivastava
Publisher:   Springer Verlag, Singapore
Imprint:   Springer Verlag, Singapore
Edition:   1st ed. 2022
Weight:   0.483kg
ISBN:  

9789811693052

ISBN 10:   9811693056
Pages:   190
Publication Date:   22 June 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

SMALL MILLETS: AN OVERVIEW            Introduction History of small millets           Production and consumption of small millets Nutritional and health importance of small millets  Constraints and strategies in improving production and consumption of small millets Small millets for food & nutritional security Conclusion   2.      NUTRITIONAL PROFILE OF SMALL MILLETS Introduction Nutritive value of finger millet Nutritive value of foxtail millet Nutritive value of kodo millet Nutritive value of barnyard millet Nutritive value of proso millet Nutritive value of little millet Conclusion   3.      PROCESSING OF SMALL MILLETS Introduction Structure of small millets Techniques of processing small millets             Decortication Milling Parboiling Popping/puffing Malting Flaking Extrusion Fermentation                                                                                            Conclusion   4.      EFFECT OF PROCESSING ON ANTIOXIDANT POTENTIAL AND ANTINUTRITIONAL FACTORS IN SMALL MILLETS Introduction Effect of decortication Effect of milling Effect of soaking and germination Effect of malting Effect of fermentation Effect of roasting Effect of popping/puffing Effect of extrusion cooking Conclusion   5.      SMALL MILLETS BASED TRADITIONAL AND UNCONVENTIONAL FOOD PRODUCTS Small millets based traditional food products Food products Beverages Small millets based unconventional food products                                     Ready to eat and ready to cook mixes Snacks Baked products Extruded products Fermented products Baby food/complementary food Beverages Conclusion   6.     SMALL MILLETS FUNCTIONAL FOODS Introduction Pathogenesis of metabolic disorders Nutritional approach to treat and/or prevent chronic degenerative diseases Small millets and chronic degenerative diseases             Small millets and diabetes mellitus             Small millets and CVD Small millets and cancer Small millets and obesity Small millets and celiac disease             Celiac disease Pathogenesis Gluten free food products Conclusion     7.      SMALL MILLETS BASED BABY FOOD Introduction Prevalence of under-nutrition among children Weaning and complementary feeding practices Small millets based weaning food Conclusion    8.      SMALL MILLETS: PATH TO FOOD AND NUTRITION SECURITY Introduction Historic importance of small millets Small millets production and consumption trend Small millets and food security Small millets and nutrition security Challenge of under-nutrition and small millets Small millets and hidden hunger Small millets and chronic degenerative diseases Conclusion                                                                                                                                                                                                                                                                      

Reviews

Author Information

Dr. Sarita Srivastava is Professor and former Head of the Department of Foods and Nutrition,College of Home Science at G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India. She has 38 years of teaching, research and administrative experience. Dr Sarita did M.Sc. in Foods and Nutrition and PhD in Biochemistry from G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India and Post Doctorate from Braunschweig, Germany (1988-89). She was recipient of FAO fellowship and worked under UNDP project at Michigan State University, USA in 1993. She has worked extensively on nutritional quality of millets and product development for diversified uses including food products for diabetics and celiac disease patients. In this area she has guided 45 M.Sc. and Ph.D. students. Ninety research papers, reviews and book chapters are to her credit. Six patents have been filed by her. Professor Sarita received several awards for excellence and appreciation of professional work. She received Best Teacher Award from G.B. Pant University of Agriculture and Technology, Pantnagar, 2002.  She served as expert in various national forums and international conferences.

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions