Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes - Softcover

Über die Autorinnen und Autoren

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.

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The proven go-to reference resource for in-depth state-of-the-art knowledge on all the aspects of sorghum and millets related to their grain science and utilization

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition, presents a fully revised and updated resource on all the aspects of sorghum and millets related to their grain science and utilization. Sorghum and millets are among the most important cereal grains in terms of production and are cultivated across the world, with a 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 animal and aquaculture feedstuffs. Their nutritional and potential health benefits and unique natural resilience to cultivation under the conditions of higher temperatures and extreme weather events being brought about by climate change make them important cereal plants.

The core of this new edition remains the structure, chemistry, and biochemistry of their grains and grain components and the technologies of processing these grains into foods. Additionally, it provides holistic and complete information about all the technologies in the sorghum and millets food value chain, from genomics-based breeding to grain and product quality assurance. The global perspective of the content includes both the modern and traditional food value chains.

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition, will be an invaluable resource for scientists, technologists and nutrition practitioners concerned with sorghum and millets for food, feed, and industrial materials in both science and industry, and a reference for academics, sorghum and millet growers, and industrial R&D involved with food, feed, and bioenergy. It is an invaluable resource for scientists, technologists, and nutrition practitioners concerned with sorghum and millets for food, feed, and industrial materials in both science and industry and a reference for academics, sorghum and millet growers, and industrial R&D including food, feed, and bioenergy