Sorghum

A Crop for Sustainable Agriculture and Health
1. Auflage 2027
ISBN: 978-1-041-09081-6
Verlag: Taylor & Francis

Buch, Englisch, 464 Seiten, Format (B × H): 156 mm x 234 mm

Reihe: Cereals

Sorghum, a widely grown cereal, is known for its hardiness and adaptability and provides a rich nutritional profile that includes high levels of dietary fiber, protein, and essential minerals. Naturally gluten-free, it serves as a nutritious alternative for individuals dealing with celiac disease or gluten intolerance. This grain is uniquely rich in a variety of bioactive compounds, a characteristic not commonly found in other cereals. This book provides details on the nutritional properties, production, processing, health benefits, and applications of sorghum in various food products. It explores the functional properties of sorghum and examines the molecular aspects of its nutritional benefits.

Key Features:

- Provides detailed insights into the nutritional and bioactive compounds found in sorghum

- Describes the effects of various processing methods on the nutritional value of sorghum

- Explains the molecular mechanisms through which sorghum contributes to health and wellness

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Waghmare, Roji

Kumar, Manoj

Annapure, Uday

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Chapter 1 – Sorghum: Promoting Food Security in a Diverse Climate By Bhargav Tayade, Akash Singh, Ramesh Chavan, Roji Waghmare, Manoj Kumar, and Uday Annapure Chapter 2 – Global Overview of Sorghum Production and Its Potential Role in Sustainable Agriculture By Jackob Haywood Jack Ondicko, Amon Mwangi Karanja, and Morris Maingi Mwatu Chapter 3 – Challenges in Sorghum Production: Pests, Diseases, and Integrated Management By Vansi Vara Prasad N., Saeeda Afrida Fathima. F, Mohamed Ameen, and Uday S. Annapure Chapter 4 – The Health Benefits and Nutrional Profile of Sorghum By Abu Torab M A Rahim, Tayeba Sultana, Rowshan Kabir, and Mohamed Ameen Chapter 5 – The Role of Phytochemicals and Bioactive Compounds in Sorghum for Health and Wellness By Chaitali Kulkarni, Uday Annapure, and Ramesh Chavan Chapter 6 – Sorghum Storage, Milling, and Processing By P.N.R.J. Amunugoda, A. B.G.C.J. De Silva, K.V.T. Gunawardana, Aysha Sherin K, D.C.M.S.I. Wijewardana, and W.M.C.B. Wasala Chapter 7 – Sorghum Starch: Structural Characteristics, Protein Interactions, and Physiochemical Properties By Chirantan Saigaonkar, Uday Annapure, and Ramesh Chavan Chapter 8 – Innovative Processing Technologies for Sorghum-Based Food Products By Shyam Sundar, Balwinder Singh, and Amritpal Kaur Chapter 9 – Advances in Biotechnological, Molecular, and Processing Techniques for Improving Sorghum Nutritional and Functional Properties By Nahid Hosseinzadeh Gharajeh, Zahra Ghorbanzadeh, Rasmieh Hamid, Himanshu Chandelkar, and Bahman Panahi Chapter 10 – Sorghum as a Sustaianable Feedstock for Bioenergy and Industrial Applications By Glauber Cruz, Audrirene Amorim Santana, Gislayne Santana Santos Jacinto, Jaciene de Jesus Freitas Cardoso, Nahieh Toscano Miranda, Paulo Leonardo Santos Gouveia, Ulisses Magalhães Nascimento, and Wolia Costa Gomes

Über Autor(innen)

Dr. Roji Waghmare is academician in the Department of Food Engineering and Technology at Institute of Chemical Technology in Mumbai, India. Her extensive research primarily focuses on innovative green non-thermal techniques, including cold plasma, irradiation, ultrasonication, and pulsed light, which enhance food safety and quality. In addition to her work in non-thermal processing, Dr. Waghmare possesses considerable expertise in developing functional beverages, fresh produce preservation methods, and advanced food processing techniques such as 3D food printing. Her knowledge also extends to specialised drying methods, including freeze-drying, refractance window drying, and spray drying, which are essential for the preservation of food products. Throughout her career, Dr. Waghmare has guided numerous research projects focusing on the development of functional beverages, the efficient utilization of food waste, and innovative strategies for extending the shelf life of fruits and vegetables. She has made significant contributions to the scientific community by publishing several articles in prestigious peer-reviewed international journals. Her work has been recognized with multiple awards at both national and international conferences, highlighting her contributions to the field of food engineering and technology.

Manoj Kumar, Ph.D., is working as a scientist in the Chemical and Biochemical Processing Division at ICAR—Central Institute for Research on Cotton Technology in Mumbai, India. Dr. Kumar is involved in the mandated research activities of the institute and also acts as quality manager of the institute related to the National Accreditation Board for Testing and Calibration Laboratories (NABL). Dr. Kumar has expertise on extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. Currently, Dr. Kumar is working on a project funded by Science for Equity, Empowerment, and Development (SEED) Division of DST (Government of India). Dr. Kumar has been honored with several awards throughout his academic career including ICAR’s national talent scholarship and junior research fellowship during undergraduate and postgraduate studies. He is an active member of the International Cotton Researchers Association, Indian Society of Cotton Improvement, Indian Fibre Society, and many other professional societies.

Professor (Dr.) Uday S. Annapure; Institute of Chemical Technology (ICT), Mumbai Adjunct Professor, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad. Member of Academic Council, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (appointed by His Excellancy, Governor of Maharashtra) Research Citations: 4513 (Scopus); 6043 (Google Scholar) H-Index: 35 (Scopus); 39 (Google Scholar), Was Head, Department of Food Engineering and Technology, ICT, Mumbai during 2014-2020 He is having 22 years Teaching and Research experience. Past President, Association of Food Scientists and Technologists (India), Mysore [AFST(I)] Recipient of Sri Somalal Vyas – SEA Innovation Award 2022 & 2023 Recipient of UGC-BSR Mid-Career Award Grant from University Grant Commission. (2021) Recipient of Best Teacher Award in 2014 and 2016. Fellow of Maharashtra Academy of Science (FMAS) – 2018 Awarded BOYSCAST Fellowship from Department of Science and Technology, Government of India to visit Washington State University, Pullman, WA and University of California, Davis, CA during 2010-2011 Research areas include Cold Plasma Processing, Extrusion Processing, Plant Gums and Hydrocolloids, Plant Proteins, Traditional Foods, Food Biotechnology and Bioprocessing.