Finger Millet

Nutritional Properties, Processing, and Utilization
1. Auflage 2026
ISBN: 978-1-032-87874-4
Verlag: CRC Press

Buch, Englisch, 252 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 549 g

Reihe: Cereals

Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous, and iron, and dietary fibre, when compared with cereals such as wheat and rice. Finger Millet: Nutritional Properties, Processing, and Utilization provides comprehensive information about the grain, including details of its different components such as starch, protein, bioactive metabolites, and their use in food products. It also discusses the effects of processing on their nutritional profile, as well as its utility as a gluten-free wheat substitute. This book will be a comprehensive reference tool for researchers, students, nutritionists, food technologists, policymakers, and agricultural practitioners.

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Kajla, Priyanka

Chaudhary, Vandana

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Finger Millet: General Aspects 2. Nutritional Profile of Finger Millet and comparative nutritional significance over other millets 3. Nutritional inhibitors in Finger Millet 4. Bioactive Compounds: Structure, Properties, and Applications of Finger Millet 5. Processing of Finger Millet 6. Physico-chemical properties, modifications, and applications of finger millet starch 7. Effect of Processing on Nutritional Profile and Functional Properties of Finger Millet (Eleusine coracana L.)  8. Nutraceutical and Therapeutic Aspects of Finger Millet 9. Finger Millet in Prebiotic and Probiotic Foods/Genetic Improvement 10. Finger Millet Food Product Development 11. Advancements in Millet Processing and Value Addition

Über Autor(innen)

Priyanka Kajla, Ph.D. is presently working as Assistant Professor (C) in the Department of Food Science and Technology, Guru Jamheshwar University of Science & Technology, Hisar, India. She received her master degree in food Science & technology from Chaudhary Charan Singh Haryana Agricultural University, Hisar and completed her Doctorate in food technology from Guru Jamheshwar University of Science & Technology, Hisar. Dr. Kajla is involved in the academic and research activities of institution and her area of interest is extraction of bioactive components/nutraceuticals and food processing. She has about 08 years of teaching experience. She has presented her research in various national and international conferences and publishes more than 10 research papers/book chapters in national and international journals/books. Dr. Kajla is an active life member of Association of Food Scientists and Technologists, India (AFSTI). She also serves as the reviewer for various national and international journals.

Vandana Chaudhary, Ph.D. is presently working as Assistant Professor in Department of Dairy Technology, College of Dairy Science and Technology, LUVAS, Hisar. She had also worked with ITC (Ready to Eat) Food Division, Gurgaon and Guru Jambheshwar University of Science and Technology, Hisar. Dr. Chaudhary completed her Ph.D in Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, Haryana (India) and her post graduate studies in Food Science and Technology from Chaudhary Charan Singh Haryana Agriculture University, Hisar. Her research interests lie in the area of dairy processing, sustainable packaging solutions, cereals, proteins, functional foods and development of new products. She has published more than 50 research papers/book chapters in national & international journals/books. She has received projects from RKVY, National Livestock Mission and HLDB. She is an active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.