Grain Sorghum Processing: Health, Ethnic and Industrial Food Products from Grain Sorghum (Sorghum bicolor L. Moench) by U. D. Chavan and J. V. Patil is a specialized agricultural and food-technology reference book focused on the processing, nutritional value, and value addition of grain sorghum (jowar). The first edition was published in 2010 by IBDC Publishers, with the English hardcover edition containing 184 pages and 52 plates, ISBN 9788181894717.

The book explains how sorghum can be transformed into a variety of health-oriented, traditional, and industrial food products, including poha, semolina, noodles, pasta, pops, hurda, and other value-added products. It provides scientific information on sorghum grain, nutritional characteristics, processing techniques, product preparation, and recipes, making it useful for understanding how a traditional cereal can be developed into commercially viable food products.

It is particularly relevant to food science, post-harvest technology, cereal processing, agricultural entrepreneurship, nutrition, and millet-based food development. The book is intended for students, teachers, scientists, food processors, and others working with sorghum and food-product development.