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This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.

Grain --- New crops --- Céréale --- Cereals --- Pseudocereale --- Pseudocereals --- Composition chimique --- Chemical composition --- Propriété technologique --- technical properties --- Valeur nutritive --- Nutritive value --- Triticum spelta --- Pennisetum glaucum --- Setaria italica --- Eragrostis --- Eleusine coracana --- Sorghum --- Chenopodium quinoa --- Fagopyrum esculentum --- Millets --- Amaranthus --- Produit céréalier --- Cereal products --- Digitaria exilis --- Food—Biotechnology. --- Nutrition   . --- Agriculture. --- Soil science. --- Soil conservation. --- Plant ecology. --- Food Science. --- Nutrition. --- Soil Science & Conservation. --- Plant Ecology. --- Botany --- Phytoecology --- Plants --- Vegetation ecology --- Ecology --- Conservation of soil --- Erosion control, Soil --- Soil erosion --- Soil erosion control --- Soils --- Agricultural conservation --- Soil management --- Pedology (Soil science) --- Agriculture --- Earth sciences --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Control --- Prevention --- Conservation --- Health aspects --- Floristic ecology