Millets: A Sustainable And Nutritious Crop

Nyhet

Inbunden, Engelska, 2026

Av Sachin A. Mandavgane, C. Anandharamakrishnan, Shweta M. Deotale

4 499 kr

Kommande

Malnutrition and poor diets are the leading cause of death and hospitalization worldwide. Millets have the potential to offer food, feed, fodder, nutrition and fuel security and are fast gaining prominence as the search for sustainable foods gains intensity. This work compiles the most recent developments and new achievements in millet cultivation pre-and-post-processing to harness the potential of all millet types. The advantages and limitations of different technologies and techniques are discussed including local food demands, government policies, environmental impacts and education in food processing.Millets: A Sustainable And Nutritious Crop is dedicated to millets use for functional food, covering farm to fork value addition, nutritional aspects, use in gluten free diets and specialty food applications. The text also covers the use of millet waste from primary processing waste to agri residue valorisation. Millet for feed, fodder, fuel and fertiliser are covered in full, including insights about agri-business models through millet waste valorisation. A major focus of this work is millet use for sustainability. Millet cultivation is climate resilient, needs minimum water footprint and has a short duration. Sustainability practices, policies framework and regulations are covered in full.

Produktinformation

Utgivningsdatum2026-03-28
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
FörlagSpringer Nature Switzerland AG
ISBN9783032162991

Tillhör följande kategorier

Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, IndiaDr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, IndiaDr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India

Section 1: Millets as a specialty food.- Millets: An Introduction to Major and Minor millets.- By Pooja Chavhan and Dr. Sonali Tajane.- Nutritional benefits of millets – impact on lifestyle disorders.- By Dr. Ranjan Solanki.- Primary processing of millets and its effect on nutrition and shelf life of millets.- Autism and Millet based value added recipe for GFCF diet.- By Dr. Shakti Sharma and Dr. Urmila Dahake.- Millets for nutraceuticals, functional foods and speciality foods.- By Dr. Shweta Deotale. Dr. Sachin Mandavgane & Dr. Anupama Kumar.- Section 2: Millets waste valorisation.- Primary and secondary processing of Millets: food to fodder.- By Dr. Kuldeep Deshpande.- Millet wastes as an alternative protein source for animal feed.- By Dr. Atul Dhok.- Millets: pros and cons.- Millets – A future crop and its potential to offer Feed, Fodder, Fuel and Fertilizers.- Millet crop valorisation - A novel business model for rural area.- By Prof. Rama Papi Reddy Annapureddy.- Section 3: Millet for climate resilience and Sustainability practices.- Sustainability index assessment of a millet biorefinery: Environment-Social-Economic Aspects.- By Divyajyoti Biswal, Dr. Shweta Deotale, Dr. Sachin Mandavgane.- Policy framework and regulatory concerns related to millets and its waste valorisation.- By. Prof. Madhav Govind.- Challenges, potentialities, and perspectives millet processing and its value addition and its techno-economic viability.- Millets as a superfood: sustainable crop for human, animal and environment.- By. Dr. Amit Jaiswal.