Comprehensive coverage of the classification, production, distribution, nutritional composition, and commercialization of millets and millet-based food products

Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications delivers comprehensive knowledge on the production, distribution, and nutrition of millets, with detailed insights on the current state of millet processing, millet-based food products, and the commercialization of millets. The book also reviews various bioavailability studies of millet bioactives and methods to enhance their bio-accessibility.

Section I provides an introduction to millets, covering their classification, production, and distribution along with their nutritional composition. Section II covers the classification, chemical profiling, and existence of phenolics in millet grain along with its antimicrobial and antiradical properties and in vitro and in vivo antioxidative characteristics. This section also reviews the extraction, modification, quality assessment, and health benefits of millet polyphenols and millet fibers, proteins, and starches. Section III discusses emerging technologies in millet processing, the commercial preparation of millet-based products, the nutritional and health benefits of millet-based fermented food products, and the bioactive composition of millet by-products and their value addition.

Nutraceutical Potential of Millet-Based Food Products includes information on:

• Types of millets including sorghum, pearl millet, finger millet, foxtail millet, proso millet, kodo millet, barnyard millet, little millet, and brown top millet
• Antidiabetic, anti-cancerous, anti-artherosclerogenic, and antiaging properties of millets
• Intake of millet protein as a solution to reduce body weight and increase the liver’s relative weight
• The potential of millets to contribute to nutritional security in developing countries due to their status as “miracle grains”
• The effects of climate change and public awareness on the production of millets

Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications is a highly valuable resource for professionals working in food grain processing, technology, and engineering, as well as those involved in post-harvest technology development. The book is also appropriate for students and academics in related areas of study.

PARMJIT S. PANESAR, Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, India. Professor Panesar has been included in the list of World’s Top 2% Scientists published by Stanford University, USA, in 2020, 2021, 2022, and 2023.

CHARANJIT S. RIAR, Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India.

SUSHIL DHITAL, Associate Professor, Department of Chemical and Biological Engineering at the Monash University, Australia.