Potential functional implications of finger millet (Eleusine coracana) in nutritional benefits, processing, health and diseases: A review

Sarita, E.S. (2016) Potential functional implications of finger millet (Eleusine coracana) in nutritional benefits, processing, health and diseases: A review. International Journal of Home Science, 2 (1). pp. 151-155.

[img] PDF - Published Version
Restricted to ICRISAT researchers only

Request a copy


Dietary quality should be taken into consideration for maintaining overall maximization of human health and solving the problem of deep rooted food insecurity and malnutrition so millet has good option to overcome it. Millets are small seeded and minor cereals of the grass family (Poaceae) and are characterized by their ability to survive in less fertile soil, resistance to pests and diseases, drought resistant, short growing season. Finger millet is one of the ancient millet crop cultivated in several regions of India. Finger millet is rich source of carbohydrate. Finger millet protein contains major fractions of prolamins that have higher proportion of glutamic acid, proline, valine, isoleucine, leucine and phenylalanine and low lysine, arginine and glycine. Sulfur containing amino acids in finger millets are higher (methionine and cystine) as compared to milled rice. Potassium content is also high in finger millet. Finger millet has high calcium content (350 mg/ 100 g). Milled finger millet is rich in dietary fiber and micronutrients. Finger millet’s fat consist oleic acid, linoleic acid, palmitic acid and traces of linolenic acid. Layers of Seed coat of the finger millets contain tannins and polyphenols. Phenolic compounds (both free and bound forms) are present in very good amount in finger millet. Several flavonoids such as orientin, isoorientin, vitexin, isovitexin, saponarin, violanthin, lucenin-1 and tricin (antitumour and anti-leukemic properties) founded in finger millet’s leaves. Finger Millet has antioxidant, antimicrobial and antihypocholestrolemic, antifungal and antibacterial, antidiabetic (type 2 diabetes), nephroprotective, wound healing and anticataractogenesis properties. Food processing techniques are used to enhance nutritional quality, improve the digestibility and bioavailability of food nutrients with reducing anti-nutrients. Some food techniques are decortications, milling, soaking, cooking, germination, fermentation, malting, popping etc. Combination of germination and malting can be used for preparation of variety of healthy and nutritious food products such as infant formula, complementary food products and therapeutic foods to combating health problem. Finger millet is staple food substitute for celiac patients because it has gluten-free properties.

Item Type: Article
Uncontrolled Keywords: Finger millet, gluten-free foods, popping, germination, antioxidants
Author Affiliation: Associate Professor, Department of food science and nutrition, Banasthali University, Tonk, Rajasthan, India
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 06 Dec 2016 07:34
Last Modified: 06 Dec 2016 07:34
URI: http://eprints.icrisat.ac.in/id/eprint/14610

Actions (login required)

View Item View Item