Significance of finger millet in nutrition, health and value added products: A Review

Gull, A. and Jan, R. and Nayik, G.M. and Prasad, K. and Kumar, P. (2014) Significance of finger millet in nutrition, health and value added products: A Review. Journal of Environmental Science, Computer Science and Engineering & Technology, 3 (3). pp. 1601-1608.

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This review assesses the nutritional and health attributes of finger millet and its utilization in value added foods. Finger millet (Eleusine coracana L.) ragi or mandua is one of the important millet grown extensively in various regions of India and Africa. With regard to protein (6-8%) and fat (1-2%) it is comparable to rice and with respect to mineral and micronutrient contents it is superior to rice and wheat. Nutritionally; it has high content of calcium (344 mg/100g), dietary fiber (15-20%) and phenolic compounds (0.3–3%). This minor millet contains important amino acids viz isoleucine, leucine, methionine and phenyl alanine which are deficient in other starchy meals. It is also known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant, which are mainly attributed due to its polyphenol and dietary fiber contents. Being indigenous minor millet it is used in the preparation of various foods both in natural and malted forms. Grains of this millet are converted into flours for preparation of products like porridge, puddings, pancakes, biscuits, roti, bread, noodles, and other snacks. Besides this it is also used as a nourishing food for infants when malted and is regarded as wholesome food for diabetic’s patients.

Item Type: Article
Uncontrolled Keywords: Finger millet, Calcium, Dietary fiber, Phenolics, Diabetics, Health foods,nourishing food
Author Affiliation: Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 16 Nov 2017 03:38
Last Modified: 16 Nov 2017 03:38

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