This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.

With changing food habits and increasing health concerns, consumers around the world are opting for a more nutritious diet than that was consumed until recently. Nutricereals are now becoming a food of choice for many and newer products are being developed using them. Thus, a better understanding of these valuable crops is becoming essential. Researchers and scientists around the world have now turned their attention to nutricereals as a cheaper and most important solution to nutritional deficiencies. Processing of these cereals is matter of advanced research in recent times to make it suitable and palatable for human consumption and taste, and hence high emphasis is given on processing and value addition of these cereals. A comprehensive account of these important aspects is highly required. The book covers specific aspects of the nutricereals of consumption pattern and acceptance and the cultivation practices and health benefits associated with their consumption. Considerations on processing, value addition and safety associated with various nutricereals and current and future challenges and the opportunities for its utilization are highlighted in the book.

This book forms an important resource on nutricereals for food technologists and food scientists.

Covers production, cultivation, processing, value addition and health benefits of nutri-cereals Discusses advanced research on functional significance and potential of nutri-cereals nutricereals Explains the benefits of inclusion of nutria-cereals in diet, product development and overcoming malnutrition

Autorentext

Dr. Joginder Singh is a Professor at the Department of Botany, Nagaland University, Lumami, Nagaland India. Previously, he worked as a Professor in the school of Bioengineering and Biosciences, Lovely Professional University and also as a Young Scientist at Microbial Biotechnology and Biofertilizer Laboratory, Department of Botany, Jai Narain Vyas University in research project funded by the Department of Science and Technology, Govt. of India. He is an active member of various scientific societies and organizations. He has more than 270 research and review articles in the peer-reviewed journals, edited 25 books and authored/co-authored 100 chapters in edited books. He serves as a reviewer for many prestigious journals. Dr Singh attended several International and National Seminars, Symposia, Conferences and chaired technical sessions and presented papers in them.

Dr. Sawinder Kaur is presently serving as the Associate Professor and Head, Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Gold Medal at both the graduation and post-graduation levels and also have received Research Excellence award by Lovely Professional University, two times in a row (2018, 2019). Dr. Kaur has working experience in both Food Industry and Academia for more than 15 years. She has more than 40 peer reviewed International Publications and also authored various international book chapters. She also has seven Indian patents filed in her name. She has organized and participated in numerous workshops and seminar and served on the organizing committees of conferences. She is an esteemed reviewer for numerous peer reviewed international publications and volunteers to review books, book proposals and projects.

Dr. Prasad Rasane is a doctorate in Food Science and Technology from the Banaras Hindu University, Varanasi, Uttar Pradesh, India and is recipient of the prestigious INSPIRE fellowship Award from the Department of Science and Technology, Government of India, the Merit Award by the Jawaharlal Nehru Memorial Fund, New Delhi, India and Research Excellence Award at Lovely Professional University, Punjab, India. He is currently working as Assistant Professor (Food Technology and Nutrition) in the Department of Food Technology and Nutrition and also serves as the Industry Interface Incharge, School of Agriculture at Lovely Professional University, Phagwara, Punjab, India, since past 6 years. He has more than 50 high impact peer reviewed international publications, several international book chapters and has filed 14 Indian Patents in his name. Dr. Rasane also serves as Vice President, Association of Food Scientists and Technologist of India-Jalandhar Chapter. He regularly volunteers as reviewer of scientific publications for International peer review publications and numerous projects and also serves on the editorial board of various national and international peer reviewed journals. He has organized various workshops and served on the organizing committee of conferences and seminars.

Dt. Jyoti Singh is currently working as Assistant Professor (Nutrition and Dietetics), in the Department of Food Technology and Nutrition, Lovely Professional University, Punjab, India. She is recipient of Academic Honor during her post-graduation and was also awarded research appreciation award (2019) at Lovely Professional University. Dt. Jyoti Singh has authored more than 20 peer reviewed international publications including high impact and Scopus rated research and review papers and book chapters. She also has seven Indian patents filed in her name. Dt. Jyoti Singh is member of Association of Food Scientists and Technologist of India and Indian Science Congress. Dt. Jyoti Singh, regularly participates in various International and National Conferences, Seminar and Workshops and has presented seminars on various topics like Food Safety, Product Development and Functional Food Research. She regularly volunteers as reviewer of scientific publications for International peer reviewed publications.

Inhalt

1. Introduction to Nutri-Cereals.- 2. Barley.- 3.Maize.- 4. Oats.- 5. Rye.- 6. Sorghum and Millets.- 7. Teff and Fonio.-

2. Triticale.- 9. Buckwheat.- 10. Quinoa.- 11. Amaranth.