Description
Book SynopsisThis 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.
Table of ContentsSMALL 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
