Finger Millet: A Valued Cereal


K.S. Premavalli (Editor)
Project Coordinator, Head, Food Preservation Division, Defence Food Research Laboratory, Siddharthanagar, Karnataka, India

Series: Food and Beverage Consumption and Health, Nutrition and Diet Research Progress
BISAC: TEC003030

Finger millet though a small cereal grain is a most promising millet for its strength of calcium, iron, dietary fibre and polyphenols. These compounds provide better skeletal health and the cereal possess antidiabetic properties. But the information documented so far on finger millet refers more to varieties and cultivation practices. This book covers the global information within 9 chapters in a methodological way, the finger millet strength, history and cultivation of varieties, nutrients, non-nutrients, the finger millet processing methods, processed products development and their health benefits evaluation which creates a scientific evidence for the benefits. (Imprint: Nova)

Table of Contents

Table of Contents




List of Abbreviations

Chapter 1. Finger Millet: Introduction
(K S Premavalli)

Chapter 2. History, Cultivation And Varieties Of Finger Millet (Eleusine Coracana Gaertn)
(K S Premavalli and Y.S.Satyanarayana Swamy)

Chapter 3. Nutrients of Finger Millet
(K S Premavalli and D D Wadikar)

Chapter 4. Non-Nutrients of Finger Millet
(K S Premavalli and C R Vasudhish)

Chapter 5. Processing of Finger Millet
(K S Premavalli and C V Madhura)

Chapter 6. Finger Millet Starch and Its Properties
(K S Premavalli and Devaki C S)

Chapter 7. Finger Millet Flavour Volatiles
(K S Premavalli)

Chapter 8. Finger Millet Based Processed Foods
(K S Premavalli and Y.S.Satyanarayana Swamy)

Chapter 9. Finger Millet & Their Products Evaluation
(K S Premavalli and Devaki C S)


Subject Index


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