Millets Nutritional Value and Processing Technology
by JV Patil, U D Chavan
ISBN: 9789386949028
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Imprint : DAYA
Year : 2018
Price : Rs. 11495.00
Biblio : x+322p., 36 col. plts., 25 cm
Author Profile
Dr. U.D. Chavan obtained his B. Sc. and M. Sc. (Agri. in Biochemistry) degrees from Mahatma Phule Krishi Vidyapeeth Rahuri in 1985 and 1987 respectively. He received his Ph.D. degree in Food Science from Memorial University of Newfoundland, St. John’s Canada in 1999. He has done International training on “Global Nutrition 2002” at Uppsala University Uppsala, Sweden in 2002. He also attended follow-up International workshop on “Global Nutrition 2002” at Hanoi, Vietnam in 2002. Dr. Chavan visited
About The Book
Millets: Nutritional Value and Processing Technology book contain 14 chapters, several food products photographs and health benefits. It also provides extensive information on the nutritional value, chemical composition, processing and health benefits of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The author has described formulations of various popular foods prepared from sorghum and millets and their nut
Table of Contents
Acknowledgement v
Preface vii
1. Introduction 1
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2. Barnyard Millet (Echinochloa spp.) 65
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3. Brown Top Millet (Urochloa spp.) 73
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4. Finger Millet (Ragi/Nachani) (Eleusine coracana) 77
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5. Foxtail Millet (Setaria italica) 101
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6. Kodo Millet (Paspalum scrobiculatum) 111
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7. Little Millet (Panicum sumatrense) 117
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8. Maize Coarse Millet (Zea mays) 123
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9. Pearl Millet (Pennisetum glaucum) 139
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10. Proso
