This book explains the processing technology of malted and alcoholic beverage. The author has made an attempt to prepare beverage from minor and underutilized Kodo and Little millet. These are the small millets which are often overlooked staple foods for millions living in the harshest, food insecure regions of the developing world. They are rich in micronutrients and account for about 10 % of global millet production. Although standard books dealing with alcoholic beverage production are available, this book is special in terms of practicality it involves and the types of millets used for...