Millets: A Sustainable And Nutritious Crop

Malnutrition and poor diets are the leading cause of death and hospitalization worldwide. Millets have the potential to offer food, feed, fodder, nutrition and fuel security and are fast gaining prominence as the search for sustainable foods gains intensity. 

This work compiles the most recent developments and new achievements in millet cultivation pre-and-post-processing to harness the potential of all millet types. The advantages and limitations of different technologies and techniques are discussed including local food demands, government policies, environmental impacts and education in food processing.

Millets: A Sustainable And Nutritious Crop is dedicated to millets use for functional food, covering farm to fork value addition, nutritional aspects, use in gluten free diets and specialty food applications. The text also covers the use of millet waste from primary processing waste to agri residue valorisation. Millet for feed, fodder, fuel and fertiliser are covered in full, including insights about agri-business models through millet waste valorisation. A major focus of this work is millet use for sustainability.  Millet cultivation is climate resilient, needs minimum water footprint and has a short duration. Sustainability practices, policies framework and regulations are covered in full. 

Dr. Sachin A Mandavgane is a Professor in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India

Dr. C. Anandharamakrishnan is a Director at CSIR - National Institute for Interdisciplinary Science and Technology (NIIST) in Thiruvananthapuram, India

Dr. Shweta M. Deotale is a Research Associate in the Chemical Engineering Department at the Visvesvaraya National Institute of Technology in Nagpur, India