Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition, is a completely updated edition of the widely read book published by AACC International. With an internationally recognized editorial team and chapters written by subject-matter experts from around the world, this edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional and health-promoting attributes, traditional and modern usage in foods and beverages, and industrial and nonfood applications.

This book is a key reference for academics researching all aspects of sorghum and millets, from breeding to usage. It is also essential reading for those in the food industry who are tasked with the development of new products using these phytochemical-rich and gluten-free grains. Given the new focus on nutrition and health, consumers will also find this book helpful.

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

1. Taxonomy, History, Distribution and Production

2. Breeding and Agronomy

3. Application of Plant Breeding and Genomics for Improved Sorghum and Pearl Millet Grain Nutritional Quality

4. Post-Harvest Technologies

5. Grain Structure and Grain Chemical Composition

6. Starch and Protein Chemistry and Functional Properties

7. Food and Beverage Nutritional Attributes

8. Phytochemical Related Health-Promoting Attributes

9. Traditional Food and Beverage Products and Technologies

10. Modern Food, Beverage, and Animal Feed Products and Technologies

11. Gluten-Free Dough-Based Foods and Technologies

12. Sorghum as Feed Grain for Animal Production

13. Industrial and Non-Food Applications

14. Quality Management Systems