edited by David A.V. Dendy

Sorghum and Millets: Chemistry and Technology is a compilation of facts on the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets.

This timely reference volume will be useful to research scientists, industrial users, consumers and policy makers in determining future research strategy.

Contents

1. Sorghum and Millets: History, Taxonomy and Distribution
2. Sorghum and the Millets: Production and Importance
3. Agronomic Principles
4. Structure and Chemistry of Sorghum and Millets
5. Nutritional Properties of Sorghum and the Millets
6. Storage of Sorghum and Millets: Including Drying for Storage, with Particular Reference to Tropical Areas and the Mycotoxin Problem
7. Traditional Uses of Sorghum and Millets
8. New Milling Technologies and Products: Whole Plant Utilization by Milling and Separation of the Botanical and Chemical Components
9. Lager Beers from Sorghum
10. Opaque Beers
11. Sorghum and Millets for Forage and Feed
12. Sweet Sorghum Substrate for Industrial Alcohol
13. Quality Evaluation and Trading Standards

Index

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