Millets and Millet Starch: Chemical Composition, Functional Modification, and Applications

Millets and millet starch: Chemical Composition, functional modification, and applications incorporate information about the geographical distribution, cultivation, storage, processing, bioactive compounds, health benefits and industrial uses of Millets. The method of starch isolation from millets, and the method applied for tailoring millet starch functionalities for their utilization in industries is discussed in depth. Millets based food products are being increasingly developed due to their gluten free nature, and in this book you will find comprehensive information on millets based food products. Researchers and product developers working on millets will find useful information on recent developments in the areas of production, cultivation, and potential industrial applications of nutri-cereals. It presents thorough information regarding the industrial potential of some lesser known or forgotten cereals starches and their role in maintaining good health, achieving food security.