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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.
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