Handbook of Cereals, Pulses, Roots, and Tubers Functionality, Health Benefits, and Applications

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Section I Cereals and Pseudocereals 1. Wheat: Contribution to Healthy Diet and Health......................................................................... 3 Nisha Chaudhary, Priya Dangi, Manju Lata Mishra and Vinod Kumar 2. Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and Amino Acid Content of Wheat....................................................................................................... 35 Ali Yigit and Osman Erekul 3. Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects....... 53 Shourabh Joshi, Rakesh Kumar Prajapat, Pawan Mainkar, Vinod Kumar, Neeshu Joshi, Rahul Bharadwaj, Sunita Gupta and N. K. Gupta 4. Rice Processing and Properties..................................................................................................... 71 Priya Dangi, Nisha Chaudhary, Ayushi Gupta and Isha Garg 5. Oat (Avena Sativa): Functional Components................................................................................ 89 Sneh Punia, Anil Kumar Siroha and Manoj Kumar 6. Postharvest Processing of Foxtail Millet and its Potential as an Alternative Protein Source............................................................................................................................... 105 Nitya Sharma and J. K. Sahu 7. Proso Millet Flour and Starch: Properties and Their Applications.........................................115 Anil Kumar Siroha and Sneh Punia 8. Beta-glucan (ß-glucan)...................................................................................................................133 Priya Dangi, Nisha Chaudhary, Riya Joshi and Saranya Prabha 9. Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications..........149 Parveen Kumari, Priyanka Kajla and Dipanshi Kaushik 10. Finger Millet (Eleusine coracana L.)—Properties and Health Benefits................................. 157 Parveen Kumari, Priyanka Kajla and Shrestha Naudiyal 11. Antinutritional Factors in Cereals...............................................................................................173 Vivek Saurabh, Sumit B. Urhe, Anurag Upadhyay and Sampada Shankar 12. Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products................................................................................................. 193 Florence A. Bello, Margaret O. Edet and Lawrence J. Iwok 13. Grain Amaranth: Processing, Health Benefits, and Applications........................................... 221 Babatunde Olawoye, Oseni Kadiri and Timelehin David Oluwajuyitan 14. Chia Seeds—A Renewable Source as a Functional Food.......................................................... 235 Nisha Chaudhary, Priya Dangi, Rajesh Kumar and Sunil Bishnoi 15. Buckwheat: Nutritional Composition, Health Benefits, and Applications.............................. 253 Jayashree Potkule, Sneh Punia, Manoj Kumar 16. Functional Potential of Quinoa.................................................................................................... 267 Nisha Chaudhary, Priya Dangi, Rajesh Kumar, Sunil Bishnoi and Kusum Ruhlania Section II Pulses 17. Pinto Beans as an Important Agricultural Crop and its Health Benefits............................... 289 Twinkle Kesharwani and C. Lalmuanpuia 18. Antinutritional Factors in Legumes............................................................................................ 305 Priya Dangi, Nisha Chaudhary, Deepali Gajwani and Neha 19. Processing, Nutritional Composition, and Health Benefits of Lentils......................................319 Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba 20. Faba Bean Properties, Functionality, and its Applications.......................................................333 Nikita Wadhawan, Sagar M. Chavan, Seema Tanwar and N. K. Jain 21. Pigeon Peas Possess Significant Protein and Starch Fractions with Potential as a Functional Ingredient in Food Applications....................................................................... 343 Aderonke Ibidunni Olagunju and Olufunmilayo Sade Omoba 22. Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits...........357 Arashdeep Singh, Antima Gupta and Savita Sharma 23. Black Gram: Bioactive Components for Human Health and Their Functions...................... 377 Barinderjit Singh, Reetu and Gurwinder Kaur 24. Rice Beans: An Underutilized Legume with Nutritional Potential and Health Promoting Compounds................................................................................................................. 393 Neha Sharma, Gurkirat Kaur and Arashdeep Singh 25. Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties..............................413 Prachi Jain, C. Lalmuanpuia, Antima Gupta and Arashdeep Singh 26. Lupine: A Versatile Legume with Enhanced Nutritional Value............................................... 427 Prabhjot Singla, Sucheta Sharma and Arashdeep Singh 27. Mung Beans: Bioactive Compounds and Their Potential Health Benefits.............................. 449 Barinderjit Singh, Gurwinder Kaur and Reetu 28. Nutraceutical and Health Benefits of Pulses.............................................................................. 461 Nikita Wadhawan, Chavan Sagar Madhukar and Gaurav Wadhawan Section III Oilseed Crops 29. Sesame: An Emerging Functional Food .................................................................................... 477 Sneh Punia, Anil Kumar Siroha and Manoj Kumar 30. Flaxseed: An Underrated Superfood with Functional Properties............................................491 Alok Mishra and Amrita Poonia 31. Soy Bean Processing and Utilization............................................................................................515 Nikita Wadhawan, Sagar M. Chavan, N. K. Jain and Seema Tanwar Section IV Roots and Tubers 32. Roots and Tubers: Functionality, Health Benefits, and Applications.......................................531 Adeleke Omodunbi Ashogbon 33. Potatoes: Processing, Properties, and Application.....................................................................551 Oseni Kadiri, Babatunde Olawoye and Timilehin David Oluwajuyitan 34. Sweet Potato Starch: Properties and Its Bioactive Components.............................................. 569 Prixit Guleria, Roshanlal Yadav and Baljeet Singh Yadav 35. Structure and Properties of Lotus Seed Flour and Starch....................................................... 583 Sukriti Singh 36. Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops........ 597 Uma Prajapati, Vikono Ksh, Manoj Kumar and Alka Joshi

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.