Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is to be the leading reference resource for in-depth state-of-art knowledge on all aspects of sorghum and millets related to their grain science and utilization. The core of the new edition remains the structure and chemistry and biochemistry of their grains and grain components and the technologies of processing these grains into foods. Additionally, it provides holistic and complete information about all the technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance. The global perspective of the content includes both the modern and traditional food value chains. Sorghum and the millets are the 5th and 6th most important cereal grains in terms of production and are cultivated across the world. They have a very wide range of end-uses: as traditional staple foods and beverages, modern processed foods and, with respect to sorghum, industrial applications including biofuels, and as an animal and aquaculture feedstuff. They are tropical cereal plants (C4 photosynthetic pathway) and are uniquely hardy as they can produce an adequate crop under conditions of low rainfall and high temperatures and sorghum, in particular, can withstand periods of drought and waterlogging. Because of these attributes, sorghum and millets have natural resilience to cultivation under conditions of higher temperatures and extreme weather events being brought about by climate change. Sorghum and grains also process valuable end-use attributes, notably that they are generally substantially higher in health-promoting phytochemicals than other cereal grains, their foods can exhibit slow starch digestibility and they are naturally gluten-free. Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition brings the important scientific knowledge up to date in all respects: basic science - genetics, chemistry and biochemistry, food chemistry; nutritional quality and health-promoting attributes; and agronomy, food and feed processing technologies.

• Covers core information on structure, chemistry, and biochemistry of sorghum and millet grains
• Contains expanded coverage of AI in quality assurance, and use as food and feed for animals/ aquaculture, and phytochemical opportunities
• Progresses from agronomy and breeding through processing into food and nonfood products
• Provides workflow graphics on processes for enhanced application of provided information
• Highlights sorghum and millet attributes in meeting world food, feed, and industrial needs
• Addresses and dispels common misperceptions about millets and sorghum