Millets

<p>Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch protein minerals vitamins and specific bioactive compounds that contain beneficial antioxidant properties they have gained considerable attention as a botanical dietary supplement and various functional foods.</p><p>Millets: Properties Processing and Health Benefits explores millet production chemistry and nutritional aspects processing technologies product formulations and more. Understanding the properties of millets provides a basis for better utilizing millet crops in addition to further development of millets as an important industrial crop.</p><p>Key Features:</p><ul> <p> </p> <li>Provides millet taxonomy history nutritional aspects and health benefits </li> <p> </p> <li>Discusses the physical and functional properties of millets</li> <p> </p> <li>Explores various millet-based products</li> <p> </p> <li>Deals with starch composition structure properties and applications</li> <p> </p> <li>Touches on postharvest management of millets</li> </ul><p>This book combines information on the composition functional properties and processing along with information on the health properties of millets. With its unique presentation on millets flour and starch it will be suitable for those wanting to use millets in various food products including food technologists nutritionists research scientists and agriculture professionals.</p>