Sorghum and Millets

Chemistry, Technology, and Nutritional Attributes

Häftad, Engelska, 2025

Av Taylor,Joh, John Taylor, Scott R. Bean, Kwaku G. Duodu, South Africa) Taylor, John (Senior Research Fellow in Grain Science and Nutrition, University of Pretoria, USA.) Bean, Scott R. (USDA-ARS, CGAHR, Manhattan, South Africa) Duodu, Kwaku G. (Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic science-genetics, chemistry, and biochemistry-food chemistry, nutritional quality and health-promoting attributes, agronomy, and food and feed processing technologies. Other sections delve into structure, chemistry, biochemistry, grain components, and the technologies used for food processing. Additionally, it provides holistic and complete information about all technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance.

Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses as traditional staple foods and beverages, modern processed foods, and with respect to sorghum, industrial applications, including biofuels, and as an animal and aquaculture feedstuff.

Covers core information on the structure, chemistry, and biochemistry of sorghum and millet grains
Contains an expanded coverage of artificial intelligence in quality assurance, and use as food and feed for animals and phytochemicals and related health-promoting properties
Includes the developments in agronomy and breeding through processing into food and nonfood products
Provides workflow graphics on processes for the enhanced application of the information provided
Highlights sorghum and millets’ attributes in meeting the world’s food, feed, and industrial needs
Addresses and dispels common misperceptions about sorghum and millets
Provides comprehensive data and in-depth information on the nutrition quality of sorghum and millets and their foods

Produktinformation

Utgivningsdatum2025-07-28
Mått216 x 276 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor632
Upplaga3
FörlagElsevier Science
ISBN9780443239540

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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.Scott R. Bean is a research chemist for the USDA Agricultural Research Service (ARS) in the Grain Quality and Structure Research Unit at the Center for Grain and Animal Health Research in Manhattan, Kansas. His research focuses on sorghum grain composition with an emphasis on sorghum protein chemistry and relationships to end-use quality and functionality. Scott has authored several research papers and book chapters on sorghum grain composition, sorghum protein analysis, high-throughput methods for grain characterization, and sorghum utilization.Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.

1. Current and future state of sorghum in the 21st Century2. Current and future state of millets in the 21st Century3. Taxonomy, history, distribution, production and utilization.4. Breeding and agronomy5. Application of plant breeding and genomics for improved sorghum and millet grain nutritional quality6. Post-harvest technologies7. Grain structure and grain chemical composition8. Starch synthesis, chemistry and functional properties9. Protein synthesis, chemistry and functional properties10. Impact of processing technologies on nutrients and nutrient bioavailability11. Intervention trials and epidemiological studies12. Phytochemical-related health-promoting attributes13. Traditional food and beverage products and their technologies14. Modern convenient food and beverage products and their technologies15. Gluten-free dough-based foods and technologies16. Feed grains for animal production, companion animals and aquaculture17. Industrial and nonfood applications18. Quality management systems