Srivastava Small Millet Grains

The Superfoods in Human Diet
1. Auflage 2022
ISBN: 978-981-16-9306-9
Verlag: Springer Singapore
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 190 Seiten, eBook

Reihe: Cereals, Pulses and Oilseeds

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.

Zielgruppe

Research

Autoren/Hrsg.

Srivastava, Sarita

Inhaltsverzeichnis

Chapter 1. Small Millets: An Overview.- Chapter 2. Nutritional Profile of Small Millets.- Chapter 3. Processing of Small Millets.- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets.- Chapter 5. Small Millets Based Traditional and Unconventional Food Products.- Chapter 6. Small Millets Functional Foods.- Chapter 7. Small Millets Based Baby Food.- Chapter 8. Small Millets: Path to Food and Nutrition Security.

Über Autor(innen)

Dr. Sarita Srivastava is Professor and former Head of the Department of Foods and Nutrition,College of Home Science at G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India. She has 38 years of teaching, research and administrative experience. Dr Sarita did M.Sc. in Foods and Nutrition and PhD in Biochemistry from G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India and Post Doctorate from Braunschweig, Germany (1988-89). She was recipient of FAO fellowship and worked under UNDP project at Michigan State University, USA in 1993. She has worked extensively on nutritional quality of millets and product development for diversified uses including food products for diabetics and celiac disease patients. In this area she has guided 45 M.Sc. and Ph.D. students. Ninety research papers, reviews and book chapters are to her credit. Six patents have been filed by her. Professor Sarita received several awards for excellence and appreciation of professional work. She received Best Teacher Award from G.B. Pant University of Agriculture and Technology, Pantnagar, 2002.  She served as expert in various national forums and international conferences.