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Handbook of Cereals, Pulses, Roots, and Tubers

Functionality, Health Benefits, and Applications

Edited by: Sneh Punia , Anil Kumar Siroha , Manoj Kumar

Print publication date:  October  2021
Online publication date:  October  2021

Print ISBN: 9780367692506
eBook ISBN: 9781003155508
Adobe ISBN:

 Cite  Marc Record

Book description

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.


  • 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.

Table of contents

Prelims Download PDF
Chapter  1:  Wheat: Contribution to Healthy Diet and Health Download PDF
Chapter  2:  Agronomic, Environmental and Genotype Effects on Phenols, Antioxidants and Amino Acid Content of Wheat Download PDF
Chapter  3:  Biotechnological Advancements to Explore Crop Based Studies on Nutritional Aspects Download PDF
Chapter  4:  Rice Processing and Properties Download PDF
Chapter  5:  Oat (Avena Sativa): Functional Components Download PDF
Chapter  6:  Postharvest Processing of Foxtail Millet and its Potential as an Alternative Protein Source Download PDF
Chapter  7:  Proso Millet Flour and Starch: Properties and Their Applications Download PDF
Chapter  8:  Beta-glucan (β-glucan) Download PDF
Chapter  9:  Barnyard Millet—Composition, Properties, Health Benefits, and Food Applications Download PDF
Chapter  10:  Finger Millet (Eleusine coracana L.)—Properties and Health Benefits Download PDF
Chapter  11:  Antinutritional Factors in Cereals Download PDF
Chapter  12:  Nutritional Value, Bioactive Compounds, and Potential Health Benefits of Maize and Maize-Based Food Products Download PDF
Chapter  13:  Grain Amaranth: Processing, Health Benefits and Applications Download PDF
Chapter  14:  Chia Seeds—A Renewable Source as a Functional Food Download PDF
Chapter  15:  Buckwheat Download PDF
Chapter  16:  Functional Potential of Quinoa Download PDF
Chapter  17:  Pinto Beans As An Important Agricultural Crop and Its Health Benefits Download PDF
Chapter  18:  Antinutritional Factors in Legumes Download PDF
Chapter  19:  Processing, Nutritional Composition, and Health Benefits of Lentils Download PDF
Chapter  20:  Faba Bean Properties, Functionality, and its Applications Download PDF
Chapter  21:  Pigeon Peas Possess Significant Protein and Starch Fractions with Potential as a Functional Ingredient in Food Applications Download PDF
Chapter  22:  Kidney Beans: Nutritional Properties, Biofunctional Components, and Health Benefits Download PDF
Chapter  23:  Black Gram: Bioactive Components for Human Health and Their Functions Download PDF
Chapter  24:  Rice Beans: An Underutilized Legume with Nutritional Potential and Health Promoting Compounds Download PDF
Chapter  25:  Adzuki Beans (Vigna Angularis): Nutritional and Functional Properties Download PDF
Chapter  26:  Lupine: A Versatile Legume with Enhanced Nutritional Value Download PDF
Chapter  27:  Mung Beans: Bioactive Compounds and Their Potential Health Benefits Download PDF
Chapter  28:  Nutraceutical and Health Benefits of Pulses Download PDF
Chapter  29:  Sesame: An Emerging Functional Food Download PDF
Chapter  30:  Flaxseed: An Underrated Superfood with Functional Properties Download PDF
Chapter  31:  Soy Bean Processing and Utilization Download PDF
Chapter  32:  Roots and Tubers: Functionality, Health Benefits, and Applications Download PDF
Chapter  33:  Potatoes: Processing, Properties, and Application Download PDF
Chapter  34:  Sweet Potato Starch: Properties and Its Bioactive Components Download PDF
Chapter  35:  Structure and Properties of Lotus Seed Flour and Starch Download PDF
Chapter  36:  Antinutritional Factors and Their Minimization Strategies in Root and Tuber Crops Download PDF
Index Download PDF
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