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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes

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Author:   John Taylor (Senior Research Fellow in Grain Science and Nutrition, University of Pretoria, South Africa) ,  Scott R. Bean (USDA-ARS, CGAHR, Manhattan, USA.) ,  Kwaku G. Duodu (Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa)
Publisher:   Elsevier Health Sciences
Imprint:   Churchill Livingstone
Edition:   3rd edition
Weight:   1.700kg
ISBN:  

9780443239540

ISBN 10:   0443239541
Pages:   632
Publication Date:   28 July 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. Current and future state of sorghum in the 21st Century 2. Current and future state of millets in the 21st Century 3. Taxonomy, history, distribution, production and utilization. 4. Breeding and agronomy 5. Application of plant breeding and genomics for improved sorghum and millet grain nutritional quality 6. Post-harvest technologies 7. Grain structure and grain chemical composition 8. Starch synthesis, chemistry and functional properties 9. Protein synthesis, chemistry and functional properties 10. Impact of processing technologies on nutrients and nutrient bioavailability 11. Intervention trials and epidemiological studies 12. Phytochemical-related health-promoting attributes 13. Traditional food and beverage products and their technologies 14. Modern convenient food and beverage products and their technologies 15. Gluten-free dough-based foods and technologies 16. Feed grains for animal production, companion animals and aquaculture 17. Industrial and nonfood applications 18. Quality management systems

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Author Information

John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology. Scott R. Bean is a research chemist for the USDA Agricultural Research Service (ARS) in the Grain Quality and Structure Research Unit at the Center for Grain and Animal Health Research in Manhattan, Kansas. His research focuses on sorghum grain composition with an emphasis on sorghum protein chemistry and relationships to end-use quality and functionality. Scott has authored several research papers and book chapters on sorghum grain composition, sorghum protein analysis, high-throughput methods for grain characterization, and sorghum utilization. Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.

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