Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 65009 10.21603/2308-4057-2024-1-593 Research Article Research Article Research Article Nutritional significance of finger millet and its potential for using in functional products Nutritional significance of finger millet and its potential for using in functional products Gaikwad Vaibhav Gaikwad Vaibhav https://orcid.org/0000-0003-3718-5734 Kaur Jaspreet Kaur Jaspreet https://orcid.org/0000-0002-5807-4091 Rasane Prasad Rasane Prasad rasaneprasad@gmail.com https://orcid.org/0000-0002-4500-1053 Kaur Sawinder Kaur Sawinder https://orcid.org/0000-0003-0838-6393 Singh Jyoti Singh Jyoti jyotisingh9377@gmail.com https://orcid.org/0000-0001-9124-0269 Kumar Ankit Kumar Ankit https://orcid.org/0000-0001-6315-5710 Kumar Ashwani Kumar Ashwani https://orcid.org/0000-0002-0203-6061 Sharma Nitya Sharma Nitya https://orcid.org/0000-0001-7261-9732 Mehta Chandra Mohan Mehta Chandra Mohan https://orcid.org/0000-0002-8520-7670 Patel Avinash Singh Patel Avinash Singh Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India Baba Farid Group of Institution Bhatinda Индия Baba Farid Group of Institution Bhatinda India Rani Lakshmi Bai Central Agricultural University Jhansi Индия Rani Lakshmi Bai Central Agricultural University Jhansi India Indian Institute of Technology Delhi New Delhi Индия Indian Institute of Technology Delhi New Delhi India Lovely Professional University Phagwara Индия Lovely Professional University Phagwara India North Carolina State University Raleigh США North Carolina State University Raleigh United States of America 13 02 2024 13 02 2024 12 1 110 123 11 01 2023 07 03 2023 https://jfrm.ru/en/issues/21683/21703/

Finger millet (Eleusine coracana L.), ragi or mandua, is one of essential minor millets extensively grown in the Indian and African subcontinents. It is a staple food in India, particularly for people belonging to low-socioeconomic groups. Finger millet is highly valued for its content of macro- and micronutrients. It is rich in carbohydrates, protein, and fat. Its micronutrients include calcium (0.38%), dietary fiber (18%), and phenolic compounds (0.3–3%), such as catechin, epicatechin, as well as ferulic, salicylic, protocatechuic, cinnamic, and hydroxybenzoic acids, etc. Finger millet is also recognized as a source of vital amino acids, including isoleucine, leucine, methionine, and phenylalanine, which are otherwise deficient in starchy meals. In addition, finger millet is well appreciated for its pharmacological properties such as anti-diabetic, anti-tumorigenic, anti-atherosclerogenic, antioxidant, and antimicrobial effects. To improve its nutritional and sensory properties, this grain can be processed by various traditional and advanced methods (soaking, malting, cooking, fermentation, popping, and radiation). These processing techniques equally assist in the reduction of anti-nutritional factors (tannins, phytic acid, oxalic acid, protein inhibitors, glucans) and their inhibitory effects. In this review, we highlighted the nutritional composition, health attributes, and uses of finger millet for the development of functional food products. Researchers and producers can further explore the opportunities and scope for utilizing finger millet and develop more products in the same line to solve the current issues of food and nutrition security.

Finger millet (Eleusine coracana L.), ragi or mandua, is one of essential minor millets extensively grown in the Indian and African subcontinents. It is a staple food in India, particularly for people belonging to low-socioeconomic groups. Finger millet is highly valued for its content of macro- and micronutrients. It is rich in carbohydrates, protein, and fat. Its micronutrients include calcium (0.38%), dietary fiber (18%), and phenolic compounds (0.3–3%), such as catechin, epicatechin, as well as ferulic, salicylic, protocatechuic, cinnamic, and hydroxybenzoic acids, etc. Finger millet is also recognized as a source of vital amino acids, including isoleucine, leucine, methionine, and phenylalanine, which are otherwise deficient in starchy meals. In addition, finger millet is well appreciated for its pharmacological properties such as anti-diabetic, anti-tumorigenic, anti-atherosclerogenic, antioxidant, and antimicrobial effects. To improve its nutritional and sensory properties, this grain can be processed by various traditional and advanced methods (soaking, malting, cooking, fermentation, popping, and radiation). These processing techniques equally assist in the reduction of anti-nutritional factors (tannins, phytic acid, oxalic acid, protein inhibitors, glucans) and their inhibitory effects. In this review, we highlighted the nutritional composition, health attributes, and uses of finger millet for the development of functional food products. Researchers and producers can further explore the opportunities and scope for utilizing finger millet and develop more products in the same line to solve the current issues of food and nutrition security.

 Finger millet cultivation nutritional composition health benefits processing fortification Finger millet cultivation nutritional composition health benefits processing fortification

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