Beschreibung
Millets, being ancient food grains and the first cultivated crop by humans, have once again been garnering global attention. They exhibit a distinctive capacity to flourish in arid environments with minimal agricultural inputs, showcasing resilience in response to the climate variations that are increasingly prevailent due to global warming and other factors. They present an ideal solution for nations aiming to enhance self-sufficiency and diminish reliance on imported cereal grains. The United Nations designated 2023 as the International Year of Millets, recognizing their nutritional richness and their crucial role in supporting small-scale farmers, addressing food security challenges and promoting sustainable development. This acknowledgment underscores the significant nutritional advantages of millets, particularly their potential to improve essential nutritional outcomes among children and women in both rural and urban environments by using recent technologies such as cold plasma, ultra sound high pressure processing and Pulsed light. Innovative Millet Processing: Harnessing Novel Technologies for Nutritional Excellence details the study of novel technologies related to millets for both the food and agricultural industries. The chapters provide deep insights into millet processing from the updated technologies used to their energy efficient and nutritional qualities. This book serves as a comprehensive source for any researcher looking to understand the history and future of millets and their endless potential.
Autorenporträt
Samuel Jaddu is an Assistant Professor in the Dept. of Food Process Engineering, National Institute of Technology, Rourkela, in Odisha, India Dr. Rama Chandra Pradhan is an Associate Professor in the Dept. of Food Process Engineering, National Institute of Technology, Rourkela in Odisha, India
Herstellerkennzeichnung:
Springer Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE
E-Mail: juergen.hartmann@springer.com
