HANDBOOK OF CEREALS PULSES ROOTS AND TUBERS

<p>Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The <b><i>Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications</i></b> provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. </p><p>Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. </p><p>FEATURES</p><ul> <p> </p> <li>Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses</li> <p> </p> <li>Contains the latest information from grain science professionals and food technologists alike</li> <p> </p> <li>Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers</li> <p> </p> <li>Discusses the latest development in modification of native starch</li> <p> </p> <li>Provides information in enhancing shelf life and its utilization in phytochemical rich product development</li> </ul><p>The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers. </p> <p>Section I Cereals and Pseudocereals</p><p>1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3</p><p>Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar</p><p>2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and</p><p>Amino Acid Content of Wheat....................................................................................................... 35</p><p>Ali Yigit and Osman Erekul</p><p>3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53</p><p>Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi,</p><p>Rahul Bharadwaj, Sunita Gupta and N. K. Gupta</p><p>4. Rice Processing and Properties..................................................................................................... 71</p><p>Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg</p><p>5. Oat (<i>Avena Sativa</i>): Functional Components................................................................................ 89</p><p>Sneh Punia, Anil Kumar Siroha and Manoj Kumar</p><p>6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative</p><p>Protein Source............................................................................................................................... 105</p><p>Nitya Sharma and J. K. Sahu</p><p>7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115</p><p>Anil Kumar Siroha and Sneh Punia</p><p>8. Beta-glucan (β-glucan)...................................................................................................................133</p><p>Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha</p><p>9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149</p><p>Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik</p><p>10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157</p><p>Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal</p><p>11. Antinutritional Factors in Cereals...............................................................................................173</p><p>Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar</p><p>12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize</p><p>and Maize-Based Food Products................................................................................................. 193</p><p>Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok</p><p><b>13. Grain Amaranth: Processing, Health Benefits, and Applications</b>........................................... 221</p><p>Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan</p><p>14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235</p><p>Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi</p><p>15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253</p><p>Jayashree Potkule, Sneh Punia, Manoj Kumar</p><p>16. Functional Potential of Quinoa.................................................................................................... 267</p><p>Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum Ruhlania</p><p>Section II Pulses</p><p>17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289</p><p>Twinkle Kesharwani and C. Lalmuanpuia</p><p>18. Antinutritional Factors in Legumes............................................................................................ 305</p><p>Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha</p><p>19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319</p><p>Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba</p><p>20. Faba Bean Properties, Functionality, and its Applications.......................................................333</p><p>Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain</p><p>21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential</p><p>as a Functional Ingredient in Food Applications....................................................................... 343</p><p>Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba</p><p>22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357</p><p>Arashdeep Singh, Antima Gupta and Savita Sharma</p><p>23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377</p><p>Barinderjit Singh, Reetu and Gurwinder Kaur</p><p>24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health</p><p>Promoting Compounds................................................................................................................. 393</p><p>Neha Sharma, Gurkirat Kaur and Arashdeep Singh</p><p>25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413</p><p>Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh</p><p>26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427</p><p>Prabhjot Singla, Sucheta Sharma and Arashdeep Singh</p><p>27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449</p><p>Barinderjit Singh, Gurwinder Kaur and Reetu</p><p>28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461</p><p>Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav Wadhawan</p><p><b>Section III Oilseed Crops</b></p><p>29. Sesame: An Emerging Functional Food .................................................................................... 477</p><p>Sneh Punia, Anil Kumar Siroha and Manoj Kumar</p><p>30. Flaxseed: An Underrated Superfood with Functional Properties............................................491</p><p>Alok Mishra and Amrita Poonia</p><p>31. Soy Bean Processing and Utilization............................................................................................515</p><p>Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema Tanwar</p><p>Section IV Roots and Tubers</p><p>32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531</p><p>Adeleke Omodunbi Ashogbon</p><p>33. Potatoes: Processing, Properties, and Application.....................................................................551</p><p>Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan</p><p>34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569</p><p>Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav</p><p>35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583</p><p>Sukriti Singh</p><p>36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597</p><p>Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi</p>