Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential

ISBN-13: 9783642076916 / Angielski / Miękka / 2011 / 270 str.

Peter S. Belton; John R. N. Taylor

Opis

Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different speeies will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce the required high yields of these highly developed cereals, the so-called Green Revolution, is leading to environmental degradation through denudation of the soil and pollution of the environment due to pestieide and fertilizer runoff. In addition, the undoubted benefits brought about for many by the Green Revolution, with its use of intensive agricultural practises, cannot be shared by all. Such cultivation practises are often inappropriate in the developing world where farmers simply do not have the income to purchase the required agricultural machinery, inorganic fertilizers and pestieides. Also, the environmental con ditions in much of the developing world, characterised by frequent droughts interspersed with short periods of very high rainfall, are espeeially dam aging to the large areas of unprotected soil which result from mechanised agriculture. Reliance on so few different grains for our nutrition also appears to be detri mental to our long-term health."

Recenzje

From the reviews:

"The purpose of this book is to inform, stimulate interest, and promote knowledge-sharing about the structure, chemistry, nutritional value, processing technologies, and current and potential uses of a number of important but underutilised food grains. ... This book provides a useful starting point for researchers, extension agents, and commercial companies ... ." (Jim Ellls-Jones, Mountain Research and Development, Vol. 24 (3), August, 2004)

"The main purpose of the editors together with a team of experienced co-authors is not only to inform, but also to stimulate interest in ... food grains. This special volume is warmly recommended to scientists and practitioners in the disciplines of food technology as a comprehensive updated collection of these important, but still underestimated pseudo- and less common cereals." (AFS - Advances in Food Science, Vol. 25 (2), 2003)

"In this book, the authors and contributors, leading grain scientists from Europe and Africa, examine in particular possible food-processing methods and technologies for certain grain crops ... with the potential for worldwide cultivation. ... This book provides valuable basic information and useful hints for the food industry and related technological research institutions." (G. Sauerbeck and J. M. Greef, Journal of Agronomy and Crop Science, Vol. 189 (3), 2003)

"The book extensively covers up-to-date knowledge on six grain cereals ... . The authors illustrate the potential from such species ... . The strength of the book lies in its capacity to go well beyond a description of the species ... . Technological properties are also well treated, providing an excellent insight to geneticists or breeders that may have an interest in distilling specific targets for their activities. ... An excellent contribution to the knowledge on a few neglected crops with great potential to mankind." (Paolo Donini, Plant Genetic Resources, Vol. 1 (1), 2003)

Spis treści

1 The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals.- 2 Sorghum.- 3 Quinoa.- 4 Buckwheat.- 5 Spelt Wheat.- 6 Millets.- 7 Grain Amaranth.

Blurb

This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.