Abstract

NUTRITIONAL IMPORTANCE OF FINGER MILLET (ELEUSINE CORACANA L.) FOR DEVELOPMENT OF FUNCTIONAL FOOD- A REVIEW

Mahima Taral* and Shrutika Sakpal

ABSTRACT

The ancient millet Ragi (Finger millet) is the subject of this review and focus on nutritional significance of finger millet, with respect to its varieties, nutrient composition (carbohydrates, fats, protein and micronutrient), incorporation of finger millet for developing various functional foods (noodles, ice cream, dosa) and their potential health benefits. Finger millet has a substantial quantity of calcium, potassium, and dietary fiber in addition to protein. Finger millet is processed by malting, milling, fermentation, popping and decortications methods. In vitro and in vivo (animal) research have shown the relevance of finger millet in reducing blood glucose, cholesterol, and having anti-ulcerative, wound-healing, antioxidant, and antibacterial effects. Finger millet also reduces the risks of diabetes mellitus, gastro-intestinal tract disorders, and the ability to scavenge the free radicals. This review deals with health benefits associated with finger millet.

Keywords: finger millet, health benefit, functional food, nutrition.