Zero Hunger

2020 Edition
| Editors: Walter Leal Filho, Anabela Marisa Azul, Luciana Brandli, Pinar Gökçin Özuyar, Tony Wall

Millets and Legumes for Sustainable Growth and Holistic Development

  • Abu Saadat
  • Lata I. ShuklaEmail author
Reference work entry
DOI: https://doi.org/10.1007/978-3-319-95675-6_101
  • 1 Downloads

Definitions

Sustainable Developmental Goals (SDGs): The Sustainable Development Goals constitute a collection of 17 global goals set by the United Nations (UN) General Assembly in 2015 for the year 2030. These goals are a part of Resolution 70/1 of the UN General Assembly’s 2030 Agenda for Sustainable Development.

Smart Food: Smart food is food for modern generations. It has high nutritive value and can be grown sustainably with fewer resources (e.g., chemical fertilizers).

Cultivation: Cultivation is the practice of growing, nurturing, and protecting something that has value for the human race.

Nutrition: Nutrition is a science that deals with the interactions between nutrients and other substances in food in relation to the maintenance, growth, reproduction, health, and disease of an organism. Nutrition includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

Micronutrients:Micronutrients are the essential elements required by an organism in small...

This is a preview of subscription content, log in to check access.

References

  1. AGR Millet farming (2019) Millet cultivation practices By: Jagdish Reddy (2 Apr 2019). https://www.agrifarming.in
  2. Amadou I, Gounga M, Le G-W (2013) Millets: nutritional composition, some health benefits and processing – a review. Emirates J Food Agric 25(7):501–508CrossRefGoogle Scholar
  3. Arora P, Sehgal S, Kawatra A (2002) The role of dry heat treatment in improving the shelf life of pearl millet flour. Nutr Health 16(4):331–336.  https://doi.org/10.1177/026010600201600406CrossRefGoogle Scholar
  4. ATT (Advanced Tofu Techniques) (2019) Textures & flavours – blog. Cauldron foods. Retrieved 4 Oct 2019Google Scholar
  5. Brink M, Belay G (eds) (2006) Plant Resources of Tropical Africa 1. Cereals and pulses. PROTA Foundation, Wageningen, Netherlands / Backhuys Publishers, Leiden, Netherlands / CTA, Wageningen, Netherlands, p 298Google Scholar
  6. Cenkowski S, Sokhansanj S, Sosulski FW (1989) Equilibrium moisture content of lentils. Can Agric Eng 31:159–162Google Scholar
  7. Das IK, Nagaraja A, Tonapi VA (2016) Diseases of millets|ICAR-Indian Institute of Millets Research, Hyderabad, Retrieved from www.millets.res.in/books/DISEASES_OF_MILLETS.pdf
  8. Dayakar RB, Bhaskarachary K, Christina A, Sudha D, Vilas TA (2017) Nutritional and Health benefits of Millets. ICAR_Indian Institute of Millets Research (IIMR), Rajendranagar, p 112Google Scholar
  9. Dida MM, Srinivasachary, Ramakrishnan, S. et al (2007) The genetic map of finger millet, Eleusine coracana. Theor Appl Genet 114:321–332.  https://doi.org/10.1007/s00122-006-0435-7
  10. Doyle JJ (2001) Leguminosae encyclopedia of genetics. Academic, San Diego, pp 1081–1085.  https://doi.org/10.1006/rwgn.2001.1642CrossRefGoogle Scholar
  11. Erickson DR (ed) (1995) Practical handbook of soybean processing and utilization. American Oil Chemists Society, ChampaignGoogle Scholar
  12. FAO (2012) Grassland index. A searchable catalogue of grass and forage legumes. FAO, RomeGoogle Scholar
  13. FAO (2018) Proposal for an international year of millets, Nov 2018. http://www.fao.org. Retrieved 4 Oct 2019
  14. FAOSTAT (2003) Diet, nutrition and the prevention of chronic diseases, Report of a joint WHO/FAO expert consultation (WHO Technical Report Series 916), Pg 15. ISBN: 92 4 120916 XGoogle Scholar
  15. FAOSTAT (2017) Peanut (groundnuts with shell) production in 2016. FAOSTAT, Food and Agricultural Organization of the United Nations, Statistics Division. http://www.fao.org/faostat/en/#data/QC. Retrieved on Oct 5, 2019
  16. Fehily AM (2003) Soy (Soya) beans|dietary importance. In: Encyclopedia of food sciences and nutrition. 2nd edn. Academic Press, Elsevier, pp. 5392–5398,  https://doi.org/10.1016/B0-12-227055-X/01112-3
  17. GLNC Grains & Legumes Nutrition Council (2015) Secondary analysis of the national nutrition and physical activity survey 2011–2012. UnpublishedGoogle Scholar
  18. Hajduk E, Właśniewski S, Szpunar-Krok E (2015) Influence of legume crops on content of organic carbon in sandy soil. Soil Sci Ann 66:52–56CrossRefGoogle Scholar
  19. Heuzé V, Tran G, Boval M (2016) Black gram (Vigna mungo). Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. https://www.feedipedia.org/node/236. Last updated on March 30, 2016, 14:16
  20. ICRISAT (2019) Farmers turn to millets as a climate-smart crop. https://www.icrisat.org. Retrieved 4 Oct 2019
  21. IFPRI International Food Policy Research Institute (2016) Global nutrition report 2016: from promise to impact: ending malnutrition by 2030. International Food Policy Research Institute, Washington, DCGoogle Scholar
  22. IPGA Indian pulse and grains association (2017) http://ipga.co.in/
  23. Jaybhaye RV, Pardeshi IL (2014) Processing and technology for millet based food products: a review. J Ready Eat Food 1(2):32–48Google Scholar
  24. Kothari A (1997) International Institute for Environment and Development. Retrieved from www.jstor.org/stable/resrep01707
  25. Ladock J (2019) History of legumes: man’s use of legumes. https://www.environment.co.za. 4 Oct 2019
  26. Lam Y, de Lumen BO (2003) Legumes|dietary importance. In: Encyclopedia of food sciences and nutrition, 2nd edn, Academic Press, pp 3529–3534Google Scholar
  27. Lazor J (2013) The organic grain grower. Chelsea Green Publishing, White River Junction, p 299Google Scholar
  28. Lu H, Zhang J, Liu KB, Wu N, Li Y, Zhou K, Ye M, Zhang T et al (2009) Earliest domestication of common millet (Panicum miliaceum) in East Asia extended to 10,000 years ago. Proc Natl Acad Sci U S A 106(18):7367–7372.  https://doi.org/10.1073/pnas.0900158106CrossRefGoogle Scholar
  29. Manjul T (2006) Millets older than wheat, rice: archaeologists, 21 Jan 2006. Lucknow Newsline. Archived from the original on 9 May 2008Google Scholar
  30. Marianski S, Masianski A (2010) Home Production of Quality Meats and Sausages, Chapter 9 - Additives and Ingredients ISBN: 978-0-9836973-6-7 Bookmagic, LLCGoogle Scholar
  31. McDonough CM, Rooney LW, Serna-Saldivar SO (2000) The millets. Food science and technology: handbook of cereal science and technology, vol 99, 2nd edn. CRC Press, New York, pp 177–210Google Scholar
  32. Mendez M, Popkin B (2004) Globalization, urbanization and nutritional change in the developing world. Electron J Agric Dev Econ 1:55–77Google Scholar
  33. MFK|Meds and Food for Kids (2010) Medika Mamba. mfkhaiti.org. Archived from the original on April 8, 2010. Retrieved 4 Oct 2019
  34. Milán-Carrillo J, Valdéz-Alarcón C, Gutiérrez-Dorado R, Cárdenas-Valenzuela OG, Mora-Escobedo R, Garzón-Tiznado JA, Reyes-Moreno C (2007) Nutritional properties of quality protein maize and chickpea extruded based weaning food. Plant Foods Hum Nutr 62(1):31–37.  https://doi.org/10.1007/s11130-006-0039CrossRefGoogle Scholar
  35. OECD/FAO (2018) OECD-FAO agricultural outlook. OECD Agriculture statistics (database).  https://doi.org/10.1787/agr-outl-data-en
  36. Quattrocchi U (2006) CRC World dictionary of grasses: common names, scientific names, eponyms, synonyms, and etymology. CRC Press, Taylor and Francis Group, Boca RatonCrossRefGoogle Scholar
  37. Raymond B (2019) Rwaza Health Centre: efficacy study results. MANA Nutrition. Retrieved 4 Oct 2019Google Scholar
  38. Rodiño P, Kumar J, De La Fuente M, De Ron AM, Santalla M (2011) Biology and breeding of food legumes, Chapter 25- Postharvest technology, pp. 385,  https://doi.org/10.1079/9781845937669.0385
  39. Saleh AS, Zhang Q, Chen J, Shen Q (2013) Millet grains: nutritional quality, processing, and potential health benefits. Compr Rev Food Sci Food Saf 12:281–295.  https://doi.org/10.1111/1541-4337.12012CrossRefGoogle Scholar
  40. Sampath SR (1986) Scope for using small millets as forage in India. In: Seetharam A, Riley KW, Harinarayana G (eds) Small millets in global agriculture. Proceedings of the 1st International Small Millets Workshop Bangalore, 29 Oct–2 Nov 1986Google Scholar
  41. Sen Nag O (2017) The Leading Millet Producing Countries In The World. Retrieved from https://www.worldatlas.com/articles/the-leading-millet-producing-countries-in-the-world.html
  42. SMI (Soil Map of India) (2019). https://www.mapsofindia.com/maps/india/soilsofindia.htm, 13 Feb 2019. Retrieved 9 Oct 2019
  43. Soya.be (2015) History of tofu. www.Soya.be. 29 Nov 2015. Retrieved 3 Oct 2019
  44. SOYI (2019) Worthington foods. www.soyinfocenter.com. Retrieved 4 Oct 2019
  45. Stagnari F, Maggio A, Galieni A et al (2017) Multiple benefits of legumes for agriculture sustainability: an overview. Chem Biol Technol Agric 4:2.  https://doi.org/10.1186/s40538-016-0085-1
  46. Swarna SV (2004) Globalization, urbanization and nutritional change in the developing world. Electron J Agric Dev Econ 1:215–299Google Scholar
  47. WPP World Population Prospects (2017) Population division – United Nations. https://esa.un.org
  48. Yadav DN, Anand T, Kaur J et al (2012) Agric Res 1:399.  https://doi.org/10.1007/s40003-012-0040-8CrossRefGoogle Scholar
  49. Yuncheng Wu, Tao Lyu, Bin Yue, Elisa Tonoli, Elisabetta A. M. Verderio, Yan Ma, and Gang Pan (2019) Enhancement of Tomato Plant Growth and Productivity in Organic Farming by Agri-Nanotechnology Using Nanobubble Oxygation. J Agric Food Chem 67(39):10823–10831.  https://doi.org/10.1021/acs.jafc.9b04117. Epub 2019 Sep 19

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  1. 1.Department of Biotechnology, School of Life SciencesPondicherry UniversityKalapetIndia

Section editors and affiliations

  • Paschal Arsein Mugabe
    • 1
  1. 1.College of Engineering and Technology (COET)University of Dar es SalaamDar es SalaamTanzania