1st Edition

Nutri-Cereals Nutraceutical and Techno-Functional Potential

Edited By Rajan Sharma, Vikas Nanda, Savita Sharma Copyright 2024
    390 Pages 10 B/W Illustrations
    by CRC Press

    The term "Nutri-Cereals" has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products.

    Key Features:

    • Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value-added products
    • Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus
    • Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno-functional characteristics

    Although many of the nutri-cereals have been known for thousands of years, due to their coarse nature and lack of processing they escaped the human diet. Now, thanks to their excellent agro-economic potential and numerous health benefits, they are once again recognized as functional ingredients. Recently, earmarked investment and funding have been observed for valorization of these crops and thus, this book will help academicians to strengthen future investigations.

    1. Nutri-Cereals: Niche to Mainstream 

    Swati Joshi and Rajan Sharma

    2. Traditional vs. Modern Usage of Nutri-Cereals 

    P. S. Gaikwad, Nalla Bhanu Prakash Reddy, Sandhya K., and B. K. Yadav

    3. Sorghum (Sorghum bicolor): Phytochemical Composition, Bio-Functional, and Technological Characteristics 

    Muzamil A. Rather, Rahul Kumar Thakur, Monjurul Hoque, Rahel Suchintita Das, Karine Sayuri Lima Miki, Barbara Elisabeth Teixeira- Costa, Poonam Mishra, and Arun Kumar Gupta

    4. Nutraceutical Potential and Techno-Functional Properties of Pearl Millet (Pennisetum glaucum

    Gunjana Deka, Jyoti Goyat, and Himjyoti Dutta

    5. Finger Millet (Eleusine coracana): Phytochemical Profile, Potential Health Benefits, and Techno-Functional Properties 

    T. Tamilselvan, Shivani Sharma, and P. Prabhasankar

    6. Nutraceutical and Functional Attributes of Foxtail Millet (Setaria italica

    L. Karpagapandi, A. Kalaiselvan, and V. Baskaran

    7. Proso Millet (Panicum miliaceum): Bioactive Composition, Pharmacological Impact and Techno-Functional Attributes 

    Shubhendra Singh and Anil Kumar Chauhan

    8. Kodo Millet (Paspalum scrobiculatum): Bioactive Profile, Health Benefits and Techno-Functionality 

    Rajeev Ranjan, Shubhendra Singh, Subhamoy Dhua, Poonam Mishra, Anil Kumar Chauhan, and Arun Kumar Gupta

    9. Bioactive and Techno-Functional Properties of Barnyard Millet (Echinochloa frumentacea

    Anuradha Dutta, Deepa Joshi, Shweta Suri, Nalini Trivedi, Ranjana Acharya, Rushda Malik, Shayani Bose, and Ankita Dobhal

    10. Little Millet (Panicum sumatrense): Nutraceutical Potential and Techno-Functionality 

    Hardeep Singh Gujral

    11. Polyphenolic Composition, Nutraceutical Profile, and Techno-Functional Properties of Black Wheat 

    Arunima S. H., Gopika S. Kumar, Jyoti Singh, Sawinder Kaur, Prasad Rasane, and Vikas Nanda

    12. Phytochemical Composition, Nutraceutical, and Techno-Functional Attributes of Amaranth (Amaranthus cruentus

    Bababode Adesegun Kehinde, Shafiya Rafiq, and B.N. Dar

    13. Non-Food Novel Applications of Nutri-Cereals 

    Pratibha Singh and B. K. Yadav

    14.  Processing Technologies of Nutri-Cereals  

    Uday S. Annapure, Ranjitha Gracy T. Kalaivendan, Anusha Mishra, and Gunaseelan Eazhumalai

    15. Storage Stability and Quality Management of Nutri-Cereals and Associated Products 

    Mamta Thakur and Vikas Nanda

    16.  Economic, Social, and Market Feasibility of Nutri-Cereals 

    Rachna Gupta, Himani Singh, R. Prasanth Kumar, and Murlidhar Meghwal


    Rajan Sharma, PhD, is Teaching Assistant at Punjab Agricultural University, Ludhiana, India. Dr Sharma holds specialization in the domain of cereal technology. His doctoral dissertation focused on characterization, processing and value addition of Nutri-cereals. He obtained a B.Tech. (Hons) degree in Food Technology and M.E. Food Technology with merit from University Gold Medals. He has authored more than 25 peer-reviewed articles, 5 book chapters and 2 feature articles in reputed international and national journals. He is an active participant in international conferences, seminars and workshops. To his credit, he has won two prestigious awards – IFI Best Feature Article Award 2016, by the Association of Food Scientists and Technologists (India) and Outstanding Paper 2019 in Emerald Literati Awards

    Vikas Nanda, PhD, is Professor cum Head, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India. He is keenly involved in research and teaching activities over the last 20 years. His major areas of interest include the following: development of extrudates with nutraceutical properties; spray dried honey powder as a functional ingredient in value-added products; quantification of sugars from domestic honey variants; and extraction of bioactive compounds from food products using chromatographic techniques. He has attended and chaired several international conferences in India, Greece, France, Czech Republic, Argentina, Dubai and Netherlands. He is co-chairperson of International Honey Commission. He has supervised several graduate students and published more than 95 research papers and 30 book chapters in internationally known journals and books. He is also the recipient of several awards and distinctions dedicated to outstanding research work.

    Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology) cum Head of the Department of Food Science and Technology at Punjab Agricultural University, Ludhiana, India. She has contributed more than 32 years of research, teaching and extension activities related to cereal science and technology. She has been working to develop novel technologies for cereal products such as functional foods and convenience products in addition to extensive characterization and utilization of bioprocessed grains, including cereals and pulses. She has supervised more than 30 MSc and 13 PhD scholars. She has completed 8 research projects funded by national agencies. She has authored 6 books and more than 150 peer-reviewed articles in renowned journals. She has attended and chaired several technical sessions in international conferences, conventions and seminars and is the recipient of several prestigious awards and distinctions, including Fellow of National Academy of Dairy Science (India).