Cereals Finger Millet

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Finger millets are a cereal grain similar to wheat and rice, but superior in terms of their phytochemicals and micronutrients. This book comprehensively reviews finger millet, covering different components such as starch, protein, and bioactive metabolites; it also covers their use in food products and the effects of processing on the grain. Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous, and iron, and dietary fibre, when compared with cereals such as wheat and rice. Finger Millet: Nutritional Properties, Processing, and Utilization provides comprehensive information about the grain, including details of its different components such as starch, protein, bioactive metabolites, and their use in food products. It also discusses the effects of processing on their nutritional profile, as well as its utility as a gluten-free wheat substitute. This book will be a comprehensive reference tool for researchers, students, nutritionists, food technologists, policymakers, and agricultural practitioners.

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Pages: 240, Edition: 1, Hardcover, CRC Press