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Millets: Nutritional Value and Processing Technology book contain 14 chapters, several food products photographs and health benefits. It also provides extensive information on the nutritional value, chemical composition, processing and health benefits of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The author has described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality. This book gives in-depth information about major/coarse millets and minor millets. Sorghum and millets in human nutrition is intended to provide up-to-date scientific and practical information to scientists, government officials, extension workers, university professors and others interested in these food crops. |
