Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. - Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research - Brings together leading experts from across the field via a world leading editorial team - Published in partnership with the AACCI - advancing the science and technology of cereals and grains

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.

Sorghum and Millets, 3e is to be the leading reference resource for in-depth state-of-art knowledge on all aspects of sorghum and millets related to their grain science and utilization. The core of the new edition remains the structure and chemistry and biochemistry of their grains and grain components and the technologies of processing these grains into foods. Additionally, it provides holistic and complete information about all the technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance. The global perspective of the content includes both the modern and traditional food value chains. Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses: as traditional staple foods and beverages, modern processed foods and, with respect to sorghum, industrial applications including biofuels, and as an animal and aquaculture feedstuff. They are tropical cereal plants (C4 photosynthetic pathway) and are uniquely hardy as they can produce an adequate crop under conditions of low rainfall and high temperatures and sorghum, in particular, can withstand periods of drought and waterlogging. Because of these attributes, sorghum and millets have natural resilience to cultivation under conditions of higher temperatures and extreme weather events being brought about by climate change. Sorghum and grains also process valuable end-use attributes, notably that they are generally substantially higher in health-promoting phytochemicals than other cereal grains, their foods can exhibit slow starch digestibility and they are naturally gluten-free. Sorghum and Millets 3e brings the important scientific knowledge up to date in all respects: basic science - genetics, chemistry and biochemistry, food chemistry; nutritional quality and health-promoting attributes; and agronomy, food and feed processing technologies. - Covers core information on structure, chemistry, and biochemistry of sorghum and millet grains - Contains expanded coverage of AI in quality assurance, and use as food and feed for animals/ aquaculture, and phytochemical opportunities - Progresses from agronomy and breeding through processing into food and nonfood products - Provides workflow graphics on processes for enhanced application of provided information - Highlights sorghum and millet attributes in meeting world food, feed, and industrial needs - Addresses and dispels common misperceptions about millets and sorghum

Millets and sorghum are extremely important crops in many developing nations and because of the ability of many of them to thrive in low-moisture situations they represent some exciting opportunities for further development to address the continuing and increasing impact of global temperature increase on the sustainability of the world’s food crops. The main focus of this thorough new book is the potential for crop improvement through new and traditional methods, with the book’s main chapters covering the following crops: sorghum, pearl millet, finger millet, foxtail milet, proso millet, little millet, barnyard millet, kodo millet, tef and fonio. Further chapters cover pests and diseases, nutritional and industrial importance, novel tools for improvement, and seed systems in millets. Millets and Sorghum provides full and comprehensive coverage of these crucially important crops, their biology, world status and potential for improvement, and is an essential purchase for crop and plant scientists, and food scientists and technologists throughout the developed and developing world. All libraries in universities and research establishment where biological and agricultural sciences are studied and taught should have copies of this important book on their shelves.

This work is based on the Mexico 2000 meeting under the auspices of ICRISAT (International Crops Research Institute for Semi-Arid Tropics) and INTSORMIL (International Sorghum and Millet Collaborative Research Support Program). Sorghum and millet are very important agronomic crops in many parts of the world, specifically in the semi-arid regions in warm areas. The crops are of great significance in supplying food and feed in the developing areas of Latin America, Africa, and Asia.

A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR