Gluten-Free Ancient Grains
Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains.
- Authors / Editors:
- John Taylor Joseph Awika
- US $ 200.00
The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health.
Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes.
Foreword by Gebisa Ejeta
Chapter 1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century
Chapter 2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential
Chapter 3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes
Chapter 4. Millets: Their Unique Nutritional and Health-promoting Attributes
Chapter 5. Quinoa: Its Unique Nutritional and Health-promoting Attributes
Chapter 6. Amaranth: Its Unique Nutritional and Health-promoting Attributes
Chapter 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes
Chapter 8. Lupins: Their Unique Nutritional and Health-promoting Attributes
Chapter 9. African Legumes: Nutritional and Health-promoting Attributes
Chapter 10. Wild Rice: Nutritional and Health Promoting Attributes
Chapter 11. Future Research in the Ancient Grains
- Provides a comprehensive overview of non-wheat grains
- Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions
- Analyzes the nutritional value of ancient grains and their health-promoting qualities
Food company innovation and research and development managers, Agricultural scientists, Academic and food company nutritionists, Academic and practicing dietitians, Government food and health ministries, Governmental and non-governmental research institutes, Food science and technology academics and consultants