Download or read book Teff nutrient composition and health benefits written by Baye, Kaleab and published by Intl Food Policy Res Inst. This book was released on with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Teff (Eragrostis tef), has been cultivated and used for human consumption in Ethiopia for centuries. However, teffs global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making teff-based food products. Over the past decade, the recognition that teff is gluten-free has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of teff has grown considerably. The existing literature suggests that teff is composed of complex carbohydrates with slowly digestible starch. Teff has a similar protein content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid lysine. Teff is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates.
Download or read book Tef Eragrostis Tef Zucc written by Seyfu Ketema and published by Bioversity International. This book was released on 1997 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The economics of teff Exploring Ethiopia s biggest cash crop written by Minten, Bart and published by Intl Food Policy Res Inst. This book was released on 2018-07-19 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considerable poverty and food insecurity in Ethiopia, combined with the overwhelming majority of Ethiopians who depend on agriculture for their livelihoods, make agricultural transformation a crucial development goal for the country. One promising improvement is to increase production of teff, the calorie- and nutrient-rich but low-yielding staple. The Economics of Teff: Exploring Ethiopia’s Biggest Cash Crop examines key aspects of teff production, marketing, and consumption, with a focus on opportunities for and challenges to further growth. The authors identify ways to realize teff’s potential, including improving productivity and resilience, selecting and scaling up new technologies, establishing distribution systems adapted to different areas’ needs, managing labor demand and postharvest operations, and increasing access to larger and more diverse markets. The book’s analysis and policy conclusions should be useful to policy makers, researchers, and others concerned with Ethiopia’s economic development.
Download or read book Encyclopedia of Foods written by Experts from Dole Food Experts from Dole Food Company and published by Elsevier. This book was released on 2002-01-13 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. - Details healthy eating guidelines based on the RDA food pyramid - Provides scientific basis and knowledge for specific recommendations - Beautifully illustrated - Extensive list of reliable nutrition resources - Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Download or read book Maize in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1992 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Innovative Processing Technologies for Healthy Grains written by Milica Pojic and published by John Wiley & Sons. This book was released on 2020-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Download or read book Millets written by Ashwani Kumar and published by CRC Press. This book was released on 2024-01-29 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with minimal agricultural inputs. These are considered nutritionally superior to other major cereals like rice, wheat, and maize as they contain a significant amount of protein, dietary fibre, and minerals. Today, millets are recognized and considered as integral components of a sustainable food system. Millets have low glycaemic index and are beneficial for diabetics. Millet protein is devoid of gluten, making them a better option than wheat for patients with gluten sensitivity. Millets: Cultivation, Processing, and Utilization covers information on taxonomy, morphology, germplasm accessions, cultivation practices, harvesting methods, threshing, cleaning, storage, milling, structural and engineering properties, nutritional and anti-nutritional values, health benefits, food applications, by-products, non-food applications, quality standards, and prospects in millet processing. This book's sixteen in-depth chapters give readers complete information on all facets of millet cultivation, processing, and use. It is a unique compilation of information on millets from farm to fork and beyond. This book will be useful for students, researchers, farmers, and entrepreneurs in understanding millets and their applications. It has been compiled by experts in the field and can serve as a guidance document for the stakeholders.
Download or read book Biochemical and Nutritional Changes during Food Processing and Storage written by Vibeke Orlien and published by MDPI. This book was released on 2020-11-18 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.
Download or read book Nutrition Survey Ethiopia written by United States. Interdepartmental Committee on Nutrition for National Defense and published by . This book was released on 1959 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ethiopia Nutrition Survey written by United States. Interdepartmental Committee on Nutrition for National Development and published by . This book was released on 1961 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ethiopia Nutrition Survey written by United States. Interdepartmental Committee on Nutrition for National Defense and published by . This book was released on 1959 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Whole Grains and their Bioactives written by Jodee Johnson and published by John Wiley & Sons. This book was released on 2019-06-10 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.
Download or read book Rice in Human Nutrition written by Bienvenido O. Juliano and published by Int. Rice Res. Inst.. This book was released on 1993 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: On title page & cover: International Rice Research Institute
Download or read book Nutritional Quality Improvement in Plants written by Pawan Kumar Jaiwal and published by Springer Nature. This book was released on 2019-11-01 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques. Each review chapter provides an authoritative and insightful account of the various aspects of nutritional enhancement of plants. In the course of the last two decades, several food crops rich in macro- and micronutrients have been developed to improve health and protect a large section of the populace in developing countries from chronic diseases. Providing extensive information on these developments, this book offers a valuable resource for all researchers, students and industrialists working in agriculture, the plant sciences, agronomy, horticulture, biotechnology, food and nutrition, and the soil and environmental sciences.
Download or read book Developing Sustainable and Health Promoting Cereals and Pseudocereals written by Marianna Rakszegi and published by Elsevier. This book was released on 2023-03-27 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. Includes coverage of cereals and pseudocereals in a single comprehensive volume Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Download or read book Evolving Human Nutrition written by Stanley J. Ulijaszek and published by Cambridge University Press. This book was released on 2012-10-18 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
