Gluten-Free Ancient Grains

Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

Inbunden, Engelska, 2017

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Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains.

The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health.

Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes.

Provides a comprehensive overview of non-wheat grains
Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions
Analyzes the nutritional value of ancient grains and their health-promoting qualities

Produktinformation

Utgivningsdatum2017-07-26
Mått152 x 229 x 23 mm
Vikt690 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor356
FörlagElsevier Science
ISBN9780081008669

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John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.Joseph Awika is Associate Professor at Texas A&M University. His research focus is grain chemistry and biochemistry - identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Dr. Awika’s current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He is heavily involved in international research activities aimed at improving nutritional, health and food-processing quality of cereals and legumes with the goal of reducing poverty and preventing disease in Africa.

1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes4. Millets: Their Unique Nutritional and Health-promoting Attributes5. Quinoa: Its Unique Nutritional and Health-promoting Attributes6. Amaranth: Its Unique Nutritional and Health-promoting Attributes 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes8. Lupins: Their Unique Nutritional and Health-promoting Attributes9. African Legumes: Nutritional and Health-promoting Attributes10. Wild Rice: Nutritional and Health Promoting Attributes11. Future Research in the Ancient Grains