Pearl Millet Properties, Functionality and its Applications

Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols. Owing to high nutritional and phytochemical properties, it has gained considerable attention as a botanical dietary supplement in many functional foods.Pearl Millet: Properties, Functionality and Its Applicationsprovides comprehensive knowledge on nutritional and non-nutritional aspects of pearl millet. Itcovers recent research on pearl millet and provides information to improve the property and shelf life of flour, as well as the starch, and their uses in various food products.

Features:

• Reviews structure, functional and antioxidant properties in pearl millet flour
• Deals with the latest developments in modification of native starch
• Provides information in enhancing shelf life and its utilization in phytochemical-rich product development
• Covers updated information for grain science professionals and food technologists

Chapter 1 Pearl Millet: A Drought Arrested Crop Chapter 2 Shelf Life Enhancement of Pearl Millet Flour Chapter 3 Phytochemicals and Antioxidant Properties in Pearl Millet: A Cereal Grain with Potential Applications Chapter 4 Effects of Different Milling Processes on Pearl Millet Chapter 5 Starch: Structure, Properties and Applications Chapter 6 Impact of Different Modifications on Starch Properties Chapter 7 Biotechnological Applications for Improvement of the Pearl Millet Crop Chapter 8 Biofortification and Medicinal Value of Pearl Millet Flour Chapter 9 Product Formulations

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.

Kawaljit Singh Sandhu, Ph.D. is presently working as Associate Professor in department of Food Science and Technology, Maharaja Ranjeet Singh Punjab Technical University, Bathinda. He was awarded with postdoctoral fellowship from Korea University, Seoul, South Korea. With more than 10 years of research and teaching experience, his research interest is focused on starch, starch modification, antioxidants, nano-technology and drug delivery. Dr. Sandhu received several research projects from UGC, New Delhi and DST, New Delhi. He was awarded with Young Scientist Award from Association of Food Scientists and Technologists (AFSTI), Mysore, India. Dr. Sandhu is active member AFSTI, India, Association of Microbiologists of India and Korean Society of Food Science and Technology, South Korea. He has published more than 50 research paper in various national and international journals.

Suresh Kumar Gahlawat, Ph.D. is professor, Department of Biotechnology, and dean, Research, Chaudhary Devi Lal University (CDLU), Sirsa, India. He received postdoctoral BOYSCAST fellowship and DBT Overseas Associateship