Pseudocereals Production, Processing, and Nutrition

Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries.

Key Features:

• Covers both common as well as less exploited pseudocereals
• Explains the grain structure and engineering properties of different pseudocereals
• Studies the effect of food processing on the bioactivity and nutritional value of pseudocereals and their products

Chapter 01 Cultivation and production of pseudo cereals

Harshvardhan Patel, Madhu Sharma, Aarti Bains, Prince Chawla

Chapter 02 Structural and engineering aspects of different pseudocereals

Arpan Dubey, Prakash Kumar, Rohit Biswas

Chapter 03 Quinoa: Nutrition profile, Processing and Food products

Alpana Prajapati, Ajay Kumar Singh

Chapter 04 Amarnath: Nutritional Profile, Processing and Food products

Vikas Kumar, Danish Shafi Mir, Nitin Sharma

Chapter 05 Buckwheat: Nutritional Profile, Processing and Food products

Nitin Sharma, Smita Mall, Vikas Kumar

Chapter 06 Chemistry and application of starch and gums of pseudocereals

Madhu Sharma, Harshvardhan Patel, Aarti Bains, Prince Chawla

Chapter 07 Properties and applications of protein from pseudocereal

Indumathi. M, Puja Nelluri, Baghya Nisha, Debapam Saha

Chapter 08 Different minerals and their bioavailability in pseudocereals

Vidhi Gupta, Atul Anand Mishra

Chapter 09 Health Benefits of Pseudocereals

Ashwini Kumar

Chapter 10 Innovative Processing Technologies for Pseudocereals

Ayan Sarkara, Debapam Saha, Abhishek Pradhan, Punyadarshini Punam Tripathy

Chapter 11 Machines and Equipment for Pseudocereal Processing

Nikhil Patil, Prince Chawla

Chapter 12 Traditional Foods Based On Pseudo Cereals

Praveen Nayak, Atul Anand Mishra, Rama Nath Shukla, Rohit Biswas

Chapter 13 Recent trends in pseudo-cereal-based foods

Debapam Sahaa, Abhishek Pradhana, Ayan Sarkara, Punyadarshini Punam Tripathya

Chapter 14 Role of Pseudo cereals in the management of diseases

Subhankar Das, Manjula Ishwara Kalyani

Chapter 15 Quality Management System for Pseudocereals

Baneeprajnya Nayak, Atul Anand Mishra, Neha Singh

Dr. Sanju Bala Dhull is presently working as Associate Professor in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, having more than 15 years of teaching and research experience. Her area of interests includes characterization and modification of biomolecules such as starch and gums, preparation and application of edible films, hydrogels, nanoparticles, nanoemulsions and new product development. She has published 5 books, more than 50 research papers in different journals and 25 chapters in books of national and international repute. She presented more than 25 research papers in various national and international conferences. She is life member of the Association of Food Scientists and Technologists (India) and the Association of Microbiologists of India. She is Associate editor, Journal of food Processing and Preservation (Hindawi) and Member, editorial board, Legume Science (Wiley). She is a reviewer of several national and international journals.

Dr. Aarti Bains presently working as an Assistant professor in Microbiology (Department of Biotechnology) Chandigarh Group of Colleges, Landran, Mohali, Punjab. She is M. Sc. in Microbiology from Himachal Pradesh University and completed her Mphil, Ph.D. in Microbiology from Shoolini University, Solan. Her area of interest includes the extraction and identification of bioactive compounds from wild edible mushrooms and their biological activity. She has published 10 research papers and 4 international book chapters. She has research and teaching experience of eight years and has guided 7 master’s students.She is a reviewer of several national and international journals.

Dr. Prince Chawla recently joined Lovely Professional University, Phagwara, Punjab as Assistant professor in Food Technology and Nutrition (School of Agriculture). Dr. Chawla is an alumnus of Chaudhary Devi Lal University, Sirsa, and Shoolini University, Solan. Dr. Chawla h