Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic science-genetics, chemistry, and biochemistry-food chemistry, nutritional quality and health-promoting attributes, agronomy, and food and feed processing technologies. Other sections delve into structure, chemistry, biochemistry, grain components, and the technologies used for food processing. Additionally, it provides holistic and complete information about all technologies in the sorghum and millets food value chain, from genomics-based breeding to grain- and product quality assurance. 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.

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