Vol. 12, Special Issue 11 (2023)

Author(s):
Soumya Sucharita Sahoo, Anushree RK and BS Agarkar

Abstract:
Finger millet (Eleusine coracana), originating from Ethiopia, serves as a cereal crop primarily grown in arid and semi-arid climates. The grains of finger millet contain varying percentages of carbohydrates (72-79.5%), protein (5.6-12.70%), fat (1-2%), ash (1.7-4.13%), and dietary fiber (15-22%) across different varieties. Notably, its dietary fiber content surpasses that of commonly consumed grains like rice, wheat, and maize. Finger millet boasts a higher total mineral content than other cereal grains, particularly rich in calcium (344 mg), magnesium (408 mg), and iron (5.42 mg) per 100 grams. Its fatty acid composition includes 49% oleic acid, 25% linoleic acid, and 25% palmitic acid, contributing to an overall 44.7% essential amino acids, ensuring a higher quality protein source. The grains contain about 0.3-3% phenolic compounds, which include antioxidants like tannins, phytates, arabinoxylans, and flavonoids. Various processing methods aid in reducing the anti-nutritional aspects of these compounds. Given its high fiber and calcium content, finger millet is beneficial for individuals managing conditions such as obesity, diabetes, cardiovascular disease, and osteoporosis. Additionally, finger millet allows for the creation of diverse food products like weaning foods, bakery items, roti, noodles, and macaroni.