Sorghum and Millets
Chemistry, Technology, and Nutritional Attributes
- 3rd Edition - July 25, 2025
- Latest edition
- Editors: John Taylor, Scott R. Bean, Kwaku G. Duodu
- Language: English
Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surroundi… Read more
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Description
Description
Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic science—genetics, chemistry, and biochemistry—food chemistry, nutritional quality and health-promoting attributes, agronomy, and food and feed processing technologies. Other sections delve into structure, chemistry, biochemistry, grain components, and the technologies used for food processing. Additionally, it provides holistic and complete information about all technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance.
Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses as traditional staple foods and beverages, modern processed foods, and with respect to sorghum, industrial applications, including biofuels, and as an animal and aquaculture feedstuff.
Key features
Key features
- Covers core information on the structure, chemistry, and biochemistry of sorghum and millet grains
- Contains an expanded coverage of artificial intelligence in quality assurance, and use as food and feed for animals and phytochemicals and related health-promoting properties
- Includes the developments in agronomy and breeding through processing into food and nonfood products
- Provides workflow graphics on processes for the enhanced application of the information provided
- Highlights sorghum and millets’ attributes in meeting the world’s food, feed, and industrial needs
- Addresses and dispels common misperceptions about sorghum and millets
- Provides comprehensive data and in-depth information on the nutrition quality of sorghum and millets and their foods
Readership
Readership
Table of contents
Table of contents
2. Current and future state of millets in the 21st Century
3. Taxonomy, history, distribution, production and utilization.
4. Breeding and agronomy
5. Application of plant breeding and genomics for improved sorghum and millet grain nutritional quality
6. Post-harvest technologies
7. Grain structure and grain chemical composition
8. Starch synthesis, chemistry and functional properties
9. Protein synthesis, chemistry and functional properties
10. Impact of processing technologies on nutrients and nutrient bioavailability
11. Intervention trials and epidemiological studies
12. Phytochemical-related health-promoting attributes
13. Traditional food and beverage products and their technologies
14. Modern convenient food and beverage products and their technologies
15. Gluten-free dough-based foods and technologies
16. Feed grains for animal production, companion animals and aquaculture
17. Industrial and nonfood applications
18. Quality management systems
Product details
Product details
- Edition: 3
- Latest edition
- Published: August 5, 2025
- Language: English
About the editors
About the editors
JT
John Taylor
John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.
SB
Scott R. Bean
Scott R. Bean is a research chemist for the USDA Agricultural Research Service (ARS) in the Grain Quality and Structure Research Unit at the Center for Grain and Animal Health Research in Manhattan, Kansas. His research focuses on sorghum grain composition with an emphasis on sorghum protein chemistry and relationships to end-use quality and functionality. Scott has authored several research papers and book chapters on sorghum grain composition, sorghum protein analysis, high-throughput methods for grain characterization, and sorghum utilization.
KD
Kwaku G. Duodu
Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.