Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies Sajid Alavi1, Saikat Datta Mazumdar2, John R.N
CHAPTER 10 Modern Convenient Sorghum and Millet Food, Beverage and Animal Feed Products, and Their Technologies Sajid Alavi1, Saikat Datta Mazumdar2, John R.N. Taylor3 1Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States; 2International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru, India; 3Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa 1. INTRODUCTION The use of “alternative grains,” also known as ancient grains, climate-smart grains, nutrigrains, or traditional grains, like sorghum and millets in modern food products, is becoming common across the world. This is taking place in order to address several socioeconomic trends, especially changing lifestyles (e.g., urbanization, working mothers, and single-parent families) and also consumer nutrition, health, and ethical concerns about obesity and type 2 diabetes, allergies, and environmental sustainability (Taylor and Awika, 2017). For example, sorghum and millets are increasingly being explored in gluten-free applications targeting consumers who suffer from celiac dis- ease and intolerances to wheat and related cereals. Another perceived advantage of sorghum and millets is their completely genetically modified organism (GMO)-free nature that can allow them to be used in specialty products such as organic foods and humanitarian aid for countries with GMO restrictions. This chapter is structured with the purpose of providing innovative
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