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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 2 (2020)

Processing and value addition: A finger millet review

Author(s):

PK Ambre, AA Sawant and PS Sawant

Abstract:
Finger millet (Eleusine coracana L.) is commonly known as Ragi or Mandua. It is one of the important millet grown in various parts of India. It has excellent nutritional value (as it contains 6% to 8% protein, 1% to 1.7% fat, 65% to 75% starch, 2% to 2.25% minerals and 18% to 20% dietary fiber and it provides highest level of 344mg/100mg of calcium and 0.3 to 3% of phenolic compounds). Processing technologies of finger millet grains such as milling, roasting, popping and malting gives different types of food preparations to make the final food product more attractive in appearance, taste, flavor and overall acceptability. This review gives the nutritional and health benefits of finger millet and its utilization in value added food products.

Pages: 375-380  |  4814 Views  3560 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
PK Ambre, AA Sawant and PS Sawant. Processing and value addition: A finger millet review. J Pharmacogn Phytochem 2020;9(2):375-380.

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