Pearl Millet
Pearl Millet

Author: Sneh Punia

Publisher: CRC Press

Published: 2020-03-04

Total Pages: 170

ISBN-13: 100002668X

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Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods. Pearl Millet: Properties, Functionality and Its Applications provides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. It covers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products. Features: Reviews structure, functional and antioxidant properties in pearl millet flour Deals with the latest developments in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical-rich product development Covers updated information for grain science professionals and food technologists

Effect of Processing on Characteristics of Pearl Millet Based Products
Effect of Processing on Characteristics of Pearl Millet Based Products

Author: Eyoel Legesse

Publisher: LAP Lambert Academic Publishing

Published: 2014-08-14

Total Pages: 112

ISBN-13: 9783659588358

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Pearl millet is a widely grown rain fed cereal crop in the arid and semiarid regions of Africa and southern Asia. Pearl millet (Pennisetum glaucum) is the most important crop in the drier parts of semi-arid tropics and accounts for almost half of the global production of the millet species from amongst different species of millets cultivated. As general estimate, global millet production is broken down into pearl millet (50%) and other millets 50%. In other continents it is grown under intensive cultivation as a forage crop. Pearl millet is a crop of hot and dry climates, and can be grown in areas where rainfall is not sufficient (200- 600 mm) for maize and sorghum. Primarily a tropical plant, pearl millet is often referred to as the "Camel," because of its exceptional ability to tolerate drought. Even with minimal rainfall millet will typically still produce reasonable yields. The ICRISAT pearl millet (Pennisetum glaucum) variety ICMV 221 was introduced from India and registered/ released in 2007 after adaptation study with the local name Kola-1. The Amharic word 'Kola' stands for lowland.

Millets
Millets

Author: Anil Kumar Siroha

Publisher: CRC Press

Published: 2021-07-29

Total Pages: 216

ISBN-13: 1000402894

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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. 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. Key Features: Provides millet taxonomy, history, nutritional aspects, and health benefits Discusses the physical and functional properties of millets Explores various millet-based products Deals with starch composition, structure, properties, and applications Touches on postharvest management of millets 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.