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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xi 7. Chapter 1: Environmental, Nutritional, and Social Imperatives for Ancient Grains - p. xiv 8. Chapter 2: Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential - p. 12 9. Chapter 3: Sorghum: Its Unique Nutritional and Health-Promoting Attributes - p. 20 10. Chapter 4: Millets: Their Unique Nutritional and Health-Promoting Attributes - p. 54 11. Chapter 5: Quinoa: Its Unique Nutritional and Health-Promoting Attributes - p. 103 12. Chapter 6: Amaranth: Its Unique Nutritional and Health-Promoting Attributes - p. 129 13. Chapter 7: Buckwheat: Its Unique Nutritional and Health-Promoting Attributes - p. 159 14. Chapter 8: Lupins: Their Unique Nutritional and Health-Promoting Attributes - p. 177 15. Chapter 9: African Legumes: Nutritional and Health-Promoting Attributes - p. 221 16. Chapter 10: Wild Rice: Nutritional and Health-Promoting Attributes - p. 269 17. Chapter 11: Future Research Needs for the Ancient Grains - p. 296 18. Index - p. 328
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.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xi 7. Chapter 1: Environmental, Nutritional, and Social Imperatives for Ancient Grains - p. xiv 8. Chapter 2: Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential - p. 12 9. Chapter 3: Sorghum: Its Unique Nutritional and Health-Promoting Attributes - p. 20 10. Chapter 4: Millets: Their Unique Nutritional and Health-Promoting Attributes - p. 54 11. Chapter 5: Quinoa: Its Unique Nutritional and Health-Promoting Attributes - p. 103 12. Chapter 6: Amaranth: Its Unique Nutritional and Health-Promoting Attributes - p. 129 13. Chapter 7: Buckwheat: Its Unique Nutritional and Health-Promoting Attributes - p. 159 14. Chapter 8: Lupins: Their Unique Nutritional and Health-Promoting Attributes - p. 177 15. Chapter 9: African Legumes: Nutritional and Health-Promoting Attributes - p. 221 16. Chapter 10: Wild Rice: Nutritional and Health-Promoting Attributes - p. 269 17. Chapter 11: Future Research Needs for the Ancient Grains - p. 296 18. Index - p. 328
