Small Millet Grains

ISBN-13: 9789811693083 / Angielski / Miękka / 2023

Opis

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.

Spis treści

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

 

 

 

 

 

 

 

           

 

               

 

 

 

 

 

 

 

 

                                                                                                                                                                                               

 

 

 

 

 

O autorze

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.