Nutritional Composition of Raw, Malted and Popped Finger Millet (Eleusine coracana) Varieties

Abstract

Finger millet commonly known as Ragi is a rich source of several nutrients. An investigation was undertaken to study the nutritional composition of raw, malted and popped finger millet varieties. Five varieties of finger millet namely GPU 66, GPU 67, GPU 71, MR 6 and PR 202 were investigated for their nutritional contents before and after processing such as malting and popping. The nutrients analysed for raw, malted and popped finger millet varieties were moisture, protein, fat, crude fibre, ash and total dietary fiber. Carbohydrate and energy values were computed. Protein content of raw finger millet varieties ranged from 6.25 to 11.87 g/100g. Malt flour crude fibre ranged from 2.35 to 3.10 g/100g and that in popped flour from 2.00 to 2.45g/100g.GPU 66 and GPU 67 were found to be nutritionally better compared to other varieties both in raw and processed forms.

Nutritional and anti-nutritional potentials and variability among selected finger millet (Eleusine coracana subsp. coracana) landraces of Tigray, northern Ethiopia

“…The growing environment may have an impact on the uptake, translocation, and accumulation of mineral elements [12]. Similar to the current study, variability in mineral contents among different nger millet genotypes was reported in previous studies [21,23,28,29]. One of the best ways to address severe malnutrition issues is through bioforti cation, which increases the density and availability of micronutrients [30].…”

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

“…Low‐cost techniques for raw materials preparation can be tolerably blended into bread, noodles, or breakfast cereal formulation, without hampering the techno‐functional properties and sensory attributes from the preview of consumer's acceptability (Kotsiou et al, 2021). It is noteworthy that recent dry‐heat studies assessed in form of open pan, sand, and salt‐bed roasting on several cereal kernels such as corn, chia, sweet chestnut, sorghum, Kodo, finger millet, amaranth, parboiled chaul, plain and pigmented wheat, and so forth, stand out as fast, toxic‐free, eco‐friendly wholesome techniques for physical starch‐modification, with improved sensory features, techno‐functional structural and rheological properties (Cabrera‐Ramírez et al, 2021; Chauhan & Sarita., 2018; Dhua et al, 2021; Dutta et al, 2016; Hatamian et al, 2020; Hiremath & Geetha, 2019; Wani et al, 2017). To deactivate the post‐harvest enzyme activity of cereals susceptible to oxidative rancidity incurring short shelf life, roasting a simple household grain, convenient process that uses dry heat with peculiarity of utilizing moisture values below 20% for a short period of time (60–180 s) at higher temperature (115–350°C) is applied (Cabrera‐Ramírez et al, 2021).…”

Selection of Major Yield Contributing Traits by Multiple Linear Regression Model in Finger Millet (Eleusine coracanaL.)

“…As a result, finger millet is more suitable for drought-prone areas in semi-arid regions [1,2,3] and cultivated as a rainfed crop by >90% of finger millet area [4]. Additionally, finger millet has many dietary advantages with high calcium, iron, amino acids, fibre, and polyphenols [5,6,7,8,9]. Livestock also prefers finger millet fodder (haulm) because it contains more than 60% of nutrients in digestible form [10].…”