Handbook of Cereals, Pulses and Tubers

This handbook provides a comprehensive reference on cereals, pulses, and tubers—three staple food groups essential to global agriculture and nutrition. Covering their cultivation, processing, nutritional composition, and storage, the book is intended for agricultural scientists, food technologists, nutritionists, and students. It discusses the biochemical and agronomic properties of key crops like wheat, rice, maize, lentils, chickpeas, potatoes, and yams. Attention is given to post-harvest technologies, value addition, and food safety measures in handling and distribution. The book also examines their role in food security, climate-resilient agriculture, and sustainable development. Each chapter provides practical data, illustrations, and case examples relevant to both small-scale and industrial food systems. As a valuable academic and professional resource, the handbook helps bridge the gap between farm practices and nutritional outcomes in diverse global contexts.