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Millets as Superfood: Biochemistry, Biotechnology, and Applications

Edited by Sadhana Singh, Edited by Santosh Kumar Upadhyay

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Millets as Superfood: Biochemistry, Biotechnology, and Applications presents a timely and exhaustive analysis of these ancient grains that are quickly evolving as the foods of the future. Traditionally valued for their adaptability and endurance in harsh climates and minimal-input farming, millets are now being recognized worldwide as nutrient-dense, climate-smart superfoods with tremendous potential to enhance food security and sustainable agriculture. This book delivers a unique blend of traditional knowledge and cutting-edge science. It unravels the biochemical richness of milletsâ€”vitamins, minerals, antioxidants, and bioactive compoundsâ€”while assessing their proven health benefits. Together, it highlights modern biotechnological interventions, including CRISPR/Cas-based genome editing, molecular breeding, and omics technologies that are revolutionizing millet research. Readers will also observe the growing economic and industrial uses of millets, from nutraceuticals and functional foods to biofortification and value-added processing transformations. Written and edited by globally recognized experts, this volume is tailored for a wide readership. For students and researchers, it presents extensive scientific analyses and practical implementations; for policymakers and entrepreneurs, it reveals the economic, social, and ecological promise of millets in rising world markets. This is not just a book about grainsâ€”it is a roadmap to healthier diets, sustainable farming, and a resilient future.

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