Native Crops in India: Biochemical, Processing, and Nutraceutical Aspects (1) (Food Biotechnology and Engineering)

By: B. Dave Oomah and Devina Lobine

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Synopsis: With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and/or future food developments, highlighting product developments through traditional and innovative processing and engineering and/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.Key Features: Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agriculture Reviews industry standards/regulations, by-product/s recovery and use, and other value-added processes Presents future prospects, particularly in reference to sustainability, responsible water use, crop/food waste reduction, and benefits to the agro-economy