Sorghum and Millets

Edited by:   John Taylor (Senior Research Fellow in Grain Science and Nutrition University of Pretoria South Africa), Scott R. Bean (USDA-ARS, CGAHR, Manhattan, USA.), Kwaku G. Duodu (Professor, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa)
Imprint:   Churchill Livingstone
Country of Publication:   United Kingdom
Edition:   3rd edition
Dimensions:   Height: 276mm,  Width: 216mm, 
Weight:   450g
ISBN:   9780443239540
ISBN 10:   0443239541
Pages:   632
Publication Date:   25 July 2025
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology. Scott R. Bean is a research chemist for the USDA Agricultural Research Service (ARS) in the Grain Quality and Structure Research Unit at the Center for Grain and Animal Health Research in Manhattan, Kansas. His research focuses on sorghum grain composition with an emphasis on sorghum protein chemistry and relationships to end-use quality and functionality. Scott has authored several research papers and book chapters on sorghum grain composition, sorghum protein analysis, high-throughput methods for grain characterization, and sorghum utilization. Kwaku Gyebi Duodu is professor of food science and head of the Department of Consumer and Food Sciences at the University of Pretoria in South Africa. He is involved in undergraduate and postgraduate teaching in cereal science and technology, food chemistry, and food engineering. His research focuses on the health-promoting properties of African grains (cereals and legumes) and their foods where he studies metabolomic profiling, chemistry and bioactivity of phenolic compounds. He also conducts research in nutritional aspects of African grain-based foods with a focus on mineral bioaccessibility and protein quality. He has authored several research papers and book chapters on the quality, nutritional, and health-promoting properties of sorghum and millets and other grains.