PARMJIT S. PANESAR, Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, India. Professor Panesar has been included in the list of World’s Top 2% Scientists published by Stanford University, USA, in 2020, 2021, 2022, and 2023. CHARANJIT S. RIAR, Professor, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India. SUSHIL DHITAL, Associate Professor, Department of Chemical and Biological Engineering at the Monash University, Australia.

• List of Contributors xvPreface xixSection I Fundamental Aspects of Millets 11 Classification and Production of Millets 3Charanjit S. Riar and Parmjit S. Panesar1.1 Introduction 31.2 Changing Eating Habits Globally 41.3 Millets’ Unique Characteristics 51.4 Classification of Millets 61.4.1 Grain Size and Shape Classification 71.4.1.1 Sorghum 91.4.1.2 Pearl Millet 101.4.1.3 Finger Millet 101.4.1.4 Foxtail Millet 101.4.1.5 Barnyard Millet 101.4.1.6 Proso Millet 101.4.1.7 Kodo Millet 101.4.1.8 Browntop Millet 101.4.1.9 Little Millet 101.4.2 Classification Based on Significance (Importance) 111.4.3 Taxonomical Classification of Millets 111.4.4 Classification Based on Caryopsis (Covered or Naked) 131.4.5 Color Classification 151.4.6 Nutri- Classification 161.4.6.1 Sorghum 161.4.6.2 Foxtail Millet 161.4.6.3 Finger Millet 171.4.6.4 Pearl Millet 171.4.6.5 Proso (Broomcorn) Millet 171.4.6.6 Kodo Millet 171.4.6.7 Barnyard Millet 171.4.6.8 Little Millet 181.4.6.9 Browntop Millet 181.4.6.10 Amaranth Millet 181.4.6.11 Buckwheat Millet 191.5 Millets Distribution and Its Production in India 191.5.1 Distribution of Millets in India 191.5.1.1 Sorghum 201.5.1.2 Foxtail Millet 201.5.1.3 Finger Millet 221.5.1.4 Pearl Millet 221.5.1.5 Proso (Broom Corn) Millet 221.5.1.6 Kodo Millet 231.5.1.7 Barnyard Millet 231.5.1.8 Little Millet 231.5.1.9 Browntop Millet 231.5.1.10 Buckwheat Millet 241.5.1.11 Amaranth Millet 241.5.2 Production of Millets 251.5.2.1 Advantage of the Production of Millet Crop 251.5.2.2 Global Millet Production 261.5.2.3 Production Status of Indian Millet 281.6 Indian Government Schemes to Promote Millets 341.7 India Government’s Steps to Intensify Millet Production 371.8 The Company’s Business Associated with Millet Processing 381.9 Conclusion 39References 402 Millets as Nutri- cereals: Nutritional Composition and Health Benefits 47Muskan Dawra, Jaspreet Kaur, Vikas Kumar, and Prasad Rasane2.1 Introduction 472.2 Nutritional Composition of Different Types of Millets 482.3 Importance of Millets 482.3.1 Nutritional Powerhouse 482.3.2 Gluten- Free Alternatives 502.3.3 Low Glycemic Index 502.3.4 Environment Sustainability 502.4 Nutrients from Millets 512.4.1 Sorghum 512.4.2 Pearl Millet 522.4.3 Finger Millet 532.4.4 Barnyard Millet 532.4.5 Proso Millet 542.4.6 Kodo Millet 542.5 Health Benefits of Millets 542.5.1 Probiotic and Prebiotic Benefits 542.5.2 Regulating Blood Sugar Levels 562.5.3 Improves Cardiovascular Health 572.5.4 Improves Bone Strength 582.5.5 Supports Immune System 582.5.6 Anticancer Properties 592.6 Culinary Uses and Cultural Relevance 592.7 Conclusion 60References 603 Antinutritional Factors in Millets and Their Elimination Methods 65Amandeep Singh, Tejinder Kaur, Souvik Giri, Kawaljit S. Sandhu, and Charanjit S. Riar3.1 Introduction 653.2 Nutritional Composition of Millets 663.3 Antinutrients in Millets 663.3.1 Phytates 693.3.2 Tannins 693.3.3 Enzyme Inhibitors 703.3.3.1 Protease Inhibitors 703.3.3.2 Amylase Inhibitors 713.3.3.3 Trypsin Inhibitors 713.3.4 Oxalates 713.4 Techniques of Elimination of Millet Grain Antinutritional Factors 723.4.1 Decortication 723.4.2 Parboiling (Hydrothermal Treatments) 723.4.3 Heating 743.4.4 Soaking 743.4.5 Germination 753.4.6 Fermentation 763.4.7 Other Nonthermal Processing Techniques 773.5 Conclusions 77References 78Section II Millet Bioactive Compounds and Characterization 854 Millet Grain Phenolics: Classification, Chemical Profiling 87Gurjeet Kaur, Kanchan Suri, Anu Sharma, and Zakir Showkat Khan4.1 Introduction 874.2 Major Millet Grain Phenolics 894.2.1 Finger Millet Phenolics 894.2.2 Pearl Millet Phenolics 904.2.3 Sorghum Phenolics 914.3 Minor Millet Grain Phenolics 924.3.1 Barnyard Millet 924.3.2 Proso Millet 934.3.3 Foxtail Millet 944.3.4 Little Millet 944.3.5 Kodo Millet 954.4 Phytochemical Profiling of Millets 964.5 Conclusion 102References 1035 Millet Polyphenols: Extraction, Quality Assessment, and Therapeutic Benefits 109José de Jesús Lira- Ricárdez and Lucía Ortega Cabello5.1 Introduction 1095.2 Nutritional and Therapeutic Uses of Millet 1105.3 Role of Polyphenols in the Therapeutic Activity of Millets 1145.4 Pretreatment of Millets and Their Polyphenol Extraction 1175.5 Characterization of Phenolic Extracts from Millets 1215.6 Conclusion 127References 1276 Millets Dietary Fibers: Extraction, Quality Characteristics, and Health Benefits 135Farhan M. Bhat and Charanjit S. Riar6.1 Introduction 1356.2 Methods of Extraction of Dietary Fibers from Millets 1386.2.1 Hydrothermal Treatment 1386.2.2 Ultrasound- Assisted Extraction of Dietary Fibers from Millet 1406.2.3 Microwave- Assisted Extraction of Dietary Fiber 1416.2.4 High- Pressure Techniques for Fiber Extraction 1416.2.5 Enzymatic Method 1426.3 Quality Characteristics of Dietary Fiber from Millets 1436.4 Functional Role of Fibers Isolated from Millets 1446.5 Conclusion 145References 1467 Millet Proteins: Extraction and Nutritional Characteristics 151Qun Shen, Qingyu Zhao, Liangxing Zhao, and Luman Sang7.1 Cultivation and Distribution of Millet 1517.2 Nutritional Value of Millet 1527.3 Millet Proteins Composition and Their Amino Acid Profiles 1547.3.1 Globulins and Albumins 1547.3.2 Prolamins 1547.3.3 Glutelins 1557.4 Properties of Millet Proteins 1557.4.1 Extraction of Total Millet Protein 1557.4.1.1 Method of Alkaline Extraction- Acid Precipitation 1557.4.1.2 Enzymatic Hydrolysis 1567.5 Isolation of Millet Protein Fractions 1567.6 Properties and Structure of Proteins in Millet 1567.6.1 Amino Acid Composition 1577.6.2 Physicochemical Characteristics 1577.6.2.1 Foaming Capacity and Foam Stability 1577.6.2.2 Isoelectric Point 1587.6.3 Millet Protein Structure 1587.6.3.1 Impact of Processing on Millet Protein Structure 1597.6.3.2 Effects of Boiling on Millet Protein Structure 1597.6.3.3 Influence of Extrusion on Millet Protein Structure 1607.6.3.4 Influence of High- Pressure Processing on Millet Protein Structure 1607.6.3.5 Millet Protein Structure Modeling 1607.7 Health Benefits of Millet Proteins 1617.7.1 Antidiabetic Effects 1617.7.2 Regulation of Lipid Metabolism 1637.7.3 Blood Pressure Reduction 1637.7.4 Antioxidant Properties 1637.7.5 Anti- inflammatory Effects 1647.7.6 Antimicrobial Activity 1647.7.7 Others 1647.8 Conclusion and Future Perspectives 165References 1658 Millet Starch: Extraction, Structure, and Functional Properties 171Chuanjie Chen and Fan Zhu8.1 Introduction 1718.2 Isolation and Composition of Millet Starch 1718.3 Chemical Composition of Millet Starch 1738.4 Structures of Millet Starch 1768.4.1 At Granular Level 1768.4.2 At Molecular Level 1778.4.2.1 Amylopectin Structure 1778.4.2.2 Amylose Structure 1788.4.2.3 Intermediate Materials 1808.4.3 At Supramolecular Level 1818.5 Physicochemical Properties of Millet Starch 1818.5.1 Gelatinization 1818.5.2 Swelling Power 1848.5.3 Water Solubility 1848.5.4 Light Transmittance 1848.5.5 Pasting Properties 1858.5.6 Flow Properties 1858.5.7 Viscoelastic Properties 1878.5.8 Texture 1878.5.9 Retrogradation 1878.5.10 Enzymatic Digestibility 1888.6 Modifications of Millet Starch for Improved Functionality and Their Applications 1888.6.1 Chemical Modifications 1938.6.2 Physical Modifications 1938.6.3 Combined Modifications 1948.6.4 Modified Properties of Millet Starch in Biological Processes 1958.6.5 Applications of Millet Starch 1958.7 Conclusions 195References 1959 Millet Bioactives: Bioavailability and Enhancement of Their Bioaccessibility 203Divyanshi Thakur, Tejinder Kaur, Amandeep Singh, Charanjit S. Riar, and Parmjit S. Panesar9.1 Introduction 2039.2 Bioactive Compounds in Millet 2059.2.1 Polyphenols 2059.2.2 Phenolic Acids 2079.2.3 Flavonoids 2099.2.4 Dietary Fibers 2099.3 Bioaccessibility of Bioactive Compounds in Millet 2109.3.1 Bioaccessibility 2109.3.2 Bioavailability 2119.3.3 Mechanism of Bioaccessibility and Bioavailability of Bioactive Compounds 2119.3.4 Challenges in Bioaccessibility and Bioavailability 2139.4 Processing Techniques for Enhancement of Bioaccessibility and Bioavailability of Millet Bioactives 2149.4.1 Milling, Pounding, and Grinding 2149.4.2 Cooking 2179.4.3 Enzymatic and Chemical Treatments 2179.4.4 Soaking, Milling, and Germination 2189.4.5 Fermentation 2199.4.6 Hydrothermal Treatment 2199.5 Conclusion 219References 220Section III Millet Processing and Applications 22710 Emerging Technologies in Millet Processing 229Shiva Bakshi, Durga S. Bunkar, Vinod K. Paswan, Suneel K. Goyal, and Vishal Kumar10.1 Introduction 22910.2 Traditional Millet Processing Meets Modern Equipment Innovations 23010.2.1 Cleaning 23110.2.2 Decortication/Dehulling 23210.2.3 Milling 23310.2.4 Polishing 23610.2.5 Roasting 23610.2.6 Puffing/Popping 23710.2.7 Germination/Malting 23710.2.8 Nixtamalization 23810.3 Novel Thermal Processing Technologies of Millets 23810.3.1 Microwave Processing 24210.3.2 Radiofrequency Processing 24310.3.3 Infrared Processing 24310.3.4 Extrusion 24410.3.5 Ohmic Heating 24510.3.6 Hydrothermal Processing 24510.4 Emerging Nonthermal Processing of Millets 24610.4.1 Ultrasonication 24610.4.2 Pulsed Electric Field (PEF) 24810.4.3 High- Pressure Processing (HPP) 24910.4.4 Cold Plasma 25010.4.5 Ozone 25110.4.6 Ionizing Radiations 25210.4.7 UV Radiations 25310.4.8 Pulsed Light 25410.4.9 Fermentation 25410.5 Conclusion 255References 25611 Millet- Based Products and Commercialization 271Narender K. Chandla, Nitin Wakchaure, Gajanan P. Deshmukh, and Sunil K. Khatkar11.1 Introduction 27111.2 History 27211.3 Nutritional Values 27311.4 Types of Millets and Their Nutritional Value 27511.5 Comparison of Millet Grains with Other Staple Grains 27611.6 Bioactive Components in Millet and Bioavailability of These Compounds 27711.6.1 Polyphenols 27711.6.2 Dietary Fibers 27711.6.3 Antioxidants 27711.6.4 Essential Amino Acids 27811.6.5 Resistant Starch 27811.7 Processing and Formulation of Millet- Based Food 27911.7.1 Traditional Processing Methods 27911.7.2 Modern Food Processing Techniques 28111.8 Millet- Based Value- Added and Nutraceutical Food Products 28111.8.1 Millet- Based Baked Food 28111.8.2 Millet- Based Porridge and Breakfast Products 28111.8.3 Ready- to- Eat Millet Incorporated Snacks 28111.8.4 Millet- Based Beverages 28211.8.5 Gluten- Free Food Formulations 28211.8.6 Millet- Based Energy Bars and Snacks 28211.8.7 Millet- Based Fortified Breakfast Cereals 28211.8.8 Millet Flour for Gluten- Free Baking 28211.8.9 Millet- Based Prebiotics 28211.8.10 Millet- Based Extrudates 28311.8.11 Milk- Based Millet Nutraceutical Foods 28311.8.11.1 Milk- Based Millet Nutraceutical Food Preparation 28311.8.11.2 Health Benefits of Milk- Based Millet Nutraceutical Foods 28411.9 Market Trends and Consumer Perspectives 28411.10 Current Market Trends for Millet- Based Nutraceuticals 28611.10.1 Gluten- Free and Allergy- Friendly Products 28611.10.2 Fortification of Millet- Based Products 28611.10.3 Functional Snacks 28611.10.4 Plant- Based and Sustainable Foods 28611.10.5 Millet Beverages 28711.10.6 Expansion of Millet- Based Dietary Supplements 28711.11 Market of Millet- Based Nutraceutical Foods 28711.11.1 Fermentation and Germination 28711.11.2 Fortification 28711.11.3 Nanoencapsulation 28811.12 Innovations in Product Development and Processing Technologies 28811.12.1 Extrusion and 3D Printing 28811.12.2 Functional Ingredients 28811.12.3 Enhanced Processing Methods 28811.13 Scope for Millet- Based Nutraceuticals in Addressing Diseases 28811.13.1 Addressing Micronutrient Deficiencies 28911.13.2 Combating Lifestyle Diseases 28911.13.3 Personalized Nutrition 28911.14 Research Gaps and Future Prospects 28911.15 Challenges in Millet Food Product Development 29011.15.1 Antinutritional Factors 29011.16 Global Initiatives Promoting Millet Consumption 29111.16.1 The International Year of Millets 2023 29111.16.2 India’s National Millet Mission 29111.16.3 Africa’s Millet Initiatives 29111.16.4 Government Initiatives 29211.16.5 Non- governmental Organizations 29211.16.6 Public– Private Partnerships Promoting Millets 29211.17 Conclusions 292References 29312 Millet- Based Fermented Food Products: Nutritional and Health Benefits 299Priyanka Thakur, Sachin Sharma, Vikas Kumar, Ritesh Verma, Tanveen Kaur, Abhishek Rana, and Satish Kumar12.1 Introduction 29912.2 Primary Processing of Millets 30112.2.1 Decortication 30112.2.2 Malting and Soaking 30112.2.3 Milling 30112.2.4 Fermentation 30212.2.5 Roasting and Puffing 30212.3 Millets as Nutrient- Dense Fermented Food Ingredient 30212.4 Diversity of Millet- Based Fermented Food Products 30712.4.1 Traditional Millet- Based Fermented Products 30712.4.1.1 Hussuwa 30712.4.1.2 Kisra 30712.4.1.3 Jiu 30712.4.1.4 Ting 30912.4.1.5 Tchoukoutou 30912.4.1.6 Bensaalga 30912.4.1.7 Koko 30912.4.1.8 Burukuttu 31012.4.1.9 Koozh 31012.4.1.10 Kodo Ko Jar 31012.4.2 Improved Innovative Millet- Based Fermented Product 31112.4.2.1 Millet- Based Yogurt 31112.4.2.2 Probiotic Millet- Based Fruit Bar 31112.5 Health Benefit/Functional Properties 31112.6 Antinutritional Factors (ANFs) and Related Safety Aspects 31312.6.1 Phytic Acid 31312.6.2 Trypsin Inhibitors 31312.6.3 Tannins 31412.6.4 Oxalates 31412.7 Conclusion and Future Perspectives 315References 31613 Millet By- products: Bioactive Composition and Value Addition 321Neha Goyal, Parmjit S. Panesar, Charanjit S. Riar, and Durga S. Bunkar13.1 Introduction 32113.2 Millet By- products 32213.2.1 Millet Husk 32313.2.2 Millet Bran 32313.2.3 Other By- products 32713.3 Bioactive Composition of Millet By- products 32713.3.1 Polyphenols 32913.3.1.1 Phenolic Acids 32913.3.1.2 Flavonoids 32913.3.2 Dietary Fiber 33113.3.2.1 Arabinoxylan 33313.3.2.2 Cellulose 33413.3.3 Bioactive Peptides 33513.4 Value Addition of Millet By- products 33513.4.1 Application of Millet By- products in Food Sector 33513.4.1.1 Bakery and Confectionary 33513.4.1.2 Prebiotics 33713.4.1.3 Extruded Product 33713.4.1.4 Fermented Product 33713.4.1.5 Beverages 33813.4.1.6 Essential Oils 33813.4.1.7 Enzymes 33813.4.1.8 Food Additives 33813.4.1.9 Biodegradable Packaging 33913.4.2 Application of Millet By- products in Nonfood Industry 33913.4.2.1 Antimicrobial Agents 33913.4.2.2 Bioenergy 33913.4.2.3 Concrete Material 33913.4.2.4 Miscellaneous 34013.5 Conclusions and Future Perspectives 340References 341Index 353