The primary aim of the book "Small Millets and Pseudo Cereals for Nutritional and Health Security" is to present comprehensively the significance and critical research carried out worldwide on these climate-resilient crops, including their origin, cultivation techniques, harvesting information, processing, chemical and nutritional composition, physico-chemical characteristics, processing technology, health-promoting attributes, traditional and modern foods, to the scientific community, student body, and the general public.

This book will be highly useful to the common consumer in making nutritious food choices. The 20 chapters in this book have been authored by reputable contributors who possess extensive knowledge in their respective fields from government, industry, and academia. This book will serve as an essential reference for researchers, academicians, and students involved in research and development activities, as well as government officials and policy makers to address the issue of malnutrition in rural areas. Furthermore, this book will drive future research in uncharted territories of traditional foods based on nutri-cereals and pseudo-cereals.

1. Small Millets and Pseudo Cereals: An Overview  Pal Murugan Muthaiah, Janifer Raj Xavier, Gopal Kumar Sharma and Anil Dutt Semwal

2.   Role of Millets in the Eradication of Malnutrition  Jiwan S. Sidhu and Tasleem A. Zafar

3.   Small Millets and Pseudo Cereals: Distribution, Production, Productivity and Cultivation Methods    Pal Murugan Muthaiah, Janifer Raj Xavier, Gopal Kumar Sharma and Anil Dutt Semwal

4.   Little Millets (Panicum sumatrance): Chemical Composition, Nutritional Quality and Processing       Parveen Kumari and B.S. Khatkar

5.   Foxtail Millet (Setaria italica): Chemistry, Nutrition and Processing Technologies Dadasaheb D. Wadikar

6.     Barnyard Millet (Echinocholoa frumentacea): Chemistry Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and Beverages, Anti-nutrition and Health Benefits          Sangeeta, Payal Garg and Pankaj Kumar

7.   Finger Millet (Eleusine coracana): Chemistry, Nutrition and Processing Technologies      Dadasaheb D. Wadikar

8.   Proso Millet (Panicum miliaceum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and Beverages, Anti-nutrition and Health Benefits  Asna Urooj and Chandan Vinay Srigiripura

9. Kodo Millet (Paspalum scrobiculatum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods & Beverages, Anti-nutrition and Health Benefits  Ajay Singh, Gopal Kumar Sharma, Pradyuman Kumar and Kamalpreet Kaur

10. Teff  (Eragrostis tef): Chemistry, Nutritional Attributes Processing Innovations, Traditional and Modern Foods and Beverages  Pal Murugan Muthaiah, Athulya Dev, Santosh Pal, Janifer Raj Xavier and Anil Dutt Semwal

11. Fonio Millet: Chemistry, Nutritional Attributes, Processing Innovations Traditional and Modern Foods and Beverages Anti-nutritional Factors and Health Benefits  Sakshi Sharma, Pal Murugan Muthaiah, Vasudevan  Gopal Kumar Sharma and Anil Dutt Semwal

12. Role of Millets as Traditional and Alternative Medicine A Way Forward with Enhanced Health    Attributes  Ajay Singh, Gopal Kumar Sharma, Abhimannyu Kalne and Narender Raju Panjagari

13.   Millet Protein Hydrolysates and Peptides as Functional Foods Himani Agrawal, Vikas Dadwal, Rashim Kumari and Mahesh Gupta

14.   Pseudo Cereals as Super Foods: An Overview Rahul Vashishth, Charu Goel, Anil Dutt Semwal and Gopal Kumar Sharma

15. Amaranth (Amaranthus sps.): Chemical Composition Nutritional Attributes and Processing Innovations Ritu Sindhu and B. S. Khatkar

16. Buckwheat (Fagopyrum esculentum): Chemistry, Nutritional Attributes, Processing Innovations, Traditional and Modern Foods and Beverages Charu Goel, Rahul Vashishth, Anil Dutt Semwal and Gopal Kumar Sharma

17.   CHIA (Salvia hispanica): A Super Food  Rahul Vashishth, Anil Dutt Semwal and Gopal Kumar Sharma

18. Quinoa (Chenopodium quinoa Willd): Chemistry, Nutritional Attributes, Antinutritional Factors and Health Benefits. Traditional and Modern Foods and Beverages, Processing Innovations, Industrial Applications  Padmashree Ananthan, Gopal Kumar Sharma and Anil Dutt Semwal

19.   Cockscomb (Celosia sps ): Origin, Nutritional Attributes Processing Innovations and Health Benefits  Pal Murugan Muthaiah, Athulya Dev, Santosh Pal, Janifer Raj Xavier and Anil Dutt Semwal

20.   Biotechnological Interventions in Millets and Pseudo Cereals A Review Janifer Raj Xavier, Pal Murugan Muthaiah, Gopal Kumar Sharma and Anil Dutt Semwal