Pseudecereals and Less Common Cereals, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use.

The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed.

Contents

The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals

• Storage Protein: Types and Properties
• Spelt Wheat
• Sorghum and Millets
• Pseudocereals

Sorghum

• Production and Importance
• Sorghum Types
• Grain Structure
• Chemical Composition
• Milling
• Traditional Foods
• Traditional Alcoholic and Non-Alcoholic Fermented Beverages
• Nutritional Value of Sorghum Foods
• Non-Traditional Foods
• Non-Traditional Beverages
• Sorghum as a Novel Nutrient in Foods

Quinoa

• Production
• Plant and Grain Structure
• Chemical Composition and Nutritional Value
• Processing
• Novel Applications

Buckwheat

• Taxonomy, Distribution, Morphology and Cultivation of Buckwheat
• Chemical Composition of Buckwheat
• Buckwheat Utilization

Spelt Wheat

• Spelt Today
• Chemical Properties
• Technological Characteristics of Spelt
• Spelt Products and their Characteristics

Millets

• Grain Structure
• Nutritional and Chemical Properties
• Technological Properties

Grain Amaranth

• The Amaranth Plant
• Composition, Nutritional, and Functional Properties of Grain Amaranth
• Amaranth Processing

Index

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