Handbook of Cereals, Pulses, Roots, and Tubers : Functionality, Health Benefits, and Applications book cover
1st Edition

Handbook of Cereals, Pulses, Roots, and Tubers
Functionality, Health Benefits, and Applications




ISBN 9780367692506
Published October 11, 2021 by CRC Press
652 Pages 22 Color & 18 B/W Illustrations

USD $250.00

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Book Description

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences.

Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches.

FEATURES

  • Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses
  • Contains the latest information from grain science professionals and food technologists alike
  • Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers
  • Discusses the latest development in modification of native starch
  • Provides information in enhancing shelf life and its utilization in phytochemical rich product development

The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Table of Contents

 

Section I Cereals and Pseudocereals

1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3

Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar

2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and

Amino Acid Content of Wheat....................................................................................................... 35

Ali Yigit and Osman Erekul

3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53

Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi,

Rahul Bharadwaj, Sunita Gupta and N. K. Gupta

4. Rice Processing and Properties..................................................................................................... 71

Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg

5. Oat (Avena Sativa): Functional Components................................................................................ 89

Sneh Punia, Anil Kumar Siroha and Manoj Kumar

6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative

Protein Source............................................................................................................................... 105

Nitya Sharma and J. K. Sahu

7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115

Anil Kumar Siroha and Sneh Punia

8. Beta-glucan (β-glucan)...................................................................................................................133

Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha

9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149

Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik

10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157

Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal

11. Antinutritional Factors in Cereals...............................................................................................173

Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar

12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize

and Maize-Based Food Products................................................................................................. 193

Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok

13. Grain Amaranth: Processing, Health Benefits, and Applications........................................... 221

Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan

14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235

Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi

15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253

Jayashree Potkule, Sneh Punia, Manoj Kumar

16. Functional Potential of Quinoa.................................................................................................... 267

Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum Ruhlania

Section II Pulses

17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289

Twinkle Kesharwani and C. Lalmuanpuia

18. Antinutritional Factors in Legumes............................................................................................ 305

Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha

19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319

Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba

20. Faba Bean Properties, Functionality, and its Applications.......................................................333

Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain

21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential

as a Functional Ingredient in Food Applications....................................................................... 343

Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba

22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357

Arashdeep Singh, Antima Gupta and Savita Sharma

23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377

Barinderjit Singh, Reetu and Gurwinder Kaur

24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health

Promoting Compounds................................................................................................................. 393

Neha Sharma, Gurkirat Kaur and Arashdeep Singh

25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413

Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh

26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427

Prabhjot Singla, Sucheta Sharma and Arashdeep Singh

27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449

Barinderjit Singh, Gurwinder Kaur and Reetu

28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461

Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav Wadhawan

Section III Oilseed Crops

29. Sesame: An Emerging Functional Food .................................................................................... 477

Sneh Punia, Anil Kumar Siroha and Manoj Kumar

30. Flaxseed: An Underrated Superfood with Functional Properties............................................491

Alok Mishra and Amrita Poonia

31. Soy Bean Processing and Utilization............................................................................................515

Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema Tanwar

Section IV Roots and Tubers

32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531

Adeleke Omodunbi Ashogbon

33. Potatoes: Processing, Properties, and Application.....................................................................551

Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan

34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569

Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav

35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583

Sukriti Singh

36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597

Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi

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Editor(s)

Biography

Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 10 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. Anil Kumar Siroha, Ph.D. is presently working as Assistant Professor in department of Department of Food Science and Technology, CDLU, Sirsa. His area of interests includes starch, starch modification and development of new products. He has published more than 10 research papers in national and international journals. He is active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.