Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century (Woodhead ... in Food Science, Technology and Nutrition)

__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. 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. * 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 Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Foreword -- Chapter 1 - Environmental, Nutritional, and Social Imperatives for Ancient Grains -- 1 - Introduction -- 2 - What are ancient grains -- 2.1 - Definitions -- 2.2 - Grain Species Dealt With in This Book -- 3 - What is driving interest and activity in ancient grains? -- 3.1 - Drivers Influencing Ancient Grain Production -- 3.2 - Drivers Influencing Ancient Grain Consumption -- 4 - Book scope and content -- 4.1 - Chapter 2: Global Supply of Ancient Grains in the 21st Century -- 4.2 - Chapters 3-10: The Ancient Grains Species Specific Chapters -- 4.3 - Chapter 11: Future Research Needs for the Ancient Grains -- References -- Chapter 2 - Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential -- 1 - Introduction -- 2 - Supply and demand of ancient grains -- 2.1 - Sorghum -- 2.2 - Millets -- 2.3 - Quinoa -- 2.4 - Buckwheat -- 2.5 - Fonio -- 3 - Conclusions -- References -- Chapter 3 - Sorghum: Its Unique Nutritional and Health-Promoting Attributes -- 1 - Introduction -- 2 - Nutritional quality of sorghum -- 2.1 - Proximate Composition -- 2.2 - Effect of Processing on Sorghum Nutritional Quality -- 2.2.1 - Decortication -- 2.2.2 - Hydrothermal Processing -- 2.2.3 - Fermentation and Partial Germination (Malting) -- 3 - Major polyphenols found in sorghum -- 3.1 - Phenolic Acids in Sorghum -- 3.2 - Flavonoids in Sorghum -- 3.2.1 - 3-Deoxyanthocyanins -- 3.2.2 - Flavones -- 3.2.3 - Flavanones -- 3.2.4 - Flavan-3-ols and Condensed Tannins (Proanthocyanidins) -- 4 - Opportunities for using sorghum to promote human health and well being -- 4.1 - Antioxidant and Antiinflammatory Related Mechanisms -- 4.2 - Sorghum in Cancer Prevention -- 4.3 - Obesity, Glycemic Response and Related Mechanisms -- 4.3.1 - Sorghum Endosperm Properties

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.

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.

• 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

1. Ancient Grains: Meeting the World's Food and Nutrition Needs in the 21st Century2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes4. Millets: Their Unique Nutritional and Health-promoting Attributes5. Quinoa: Its Unique Nutritional and Health-promoting Attributes6. Amaranth: Its Unique Nutritional and Health-promoting Attributes 7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes8. Lupins: Their Unique Nutritional and Health-promoting Attributes9. African Legumes: Nutritional and Health-promoting Attributes10. Wild Rice: Nutritional and Health Promoting Attributes11. Future Research in the Ancient Grains