Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application

Highlights the potential of pigmented grains crops in the human diet and their health benefits due to the presence of a rich source of phytochemicals and pigments. Divided into 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats, and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa, and buckwheat. The book also covers processing of pigmented grains and the effect on their functionality, besides utilization of pigmented grains and their by-products in a variety of products. A comprehensive reference written for teachers, scientists, researchers, students, and all others who have an interest in pigmented grains, their potential nutritional value, utilization in food processing, value addition, and combating malnutrition and nutritional security.

Main Topics Covered

Discusses nutrition, bioactive potential, and opportunities for use in food products

Presents processing techniques for extraction and enhancing product quality from pigmented grains

Covers breeding approaches and techniques for producing pigmented grains

Includes wheat, rice, maize, barley, oats and rye, sorghum, millets, amaranth, quinoa, and buckwheat