PSEUDOCEREALS AND LESS COMMON CEREALS - PETER S. BELTON

This book, 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. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World. View Full Review...

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Discover comprehensive information about Pseudocereals And Less Common Cereals by Peter S. Belton. Renowned as a Nutrition classic, this work continues to inspire readers worldwide.Our platform provides structured metadata including author background, publication records, subject categories, genre tags, cover images, and more — all carefully curated and securely stored for easy access.

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