Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients

Chandra, Dinesh; Chandra, Sulekh; Pallavi, .; Sharma, Anil Kumar

doi:10.1016/j.fshw.2016.05.004

Cited by 251 publications

(148 citation statements)

References 49 publications

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“…The results of the phytochemical composition revealed that during germination, alkaloid (36.03-74.53 mg/g) and saponin (4.46-31.91 mg/g) contents were found to increase while there were reductions in tannin (0.88-1.64 mg/g) and phytate (7.00-17.72 mg/g) content of the flour. Several researchers have shown that finger millet exhibited numerous health benefits (Chandra, Chandra, & Pallavi, 2016;Devi, Vijayabharathi, Sabathyabama, Malleshi, & Priyadarisin, 2014;Lakshmi & Sumathi, 2002;Satish, Rency, & Ramesh, 2018). Findings from this work may suggest that further studies should be carried out on germinated finger and pearl millets to examine their abilities to serve as functional foods.…”

Section: Introductionmentioning

confidence: 79%

“…The fiber is bulky and digested slowly, while the consumer is satisfied with fewer calories and this prevents consumption of excess calories. Several researchers have shown that finger millet exhibited numerous health benefits (Chandra, Chandra, & Pallavi, 2016;Devi, Vijayabharathi, Sabathyabama, Malleshi, & Priyadarisin, 2014;Lakshmi & Sumathi, 2002;Satish, Rency, & Ramesh, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Owheruo

Ifesan

Kolawole

2018

Food Science & Nutrition

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Germinated and raw finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) were investigated for their physicochemical (pH, total titratable acidity (TTA), proximate, mineral analysis), phytochemical, and antioxidant properties. The results showed that there were decreases in pH (8.50–7.60) with a corresponding increase in TTA (0.0038–0.18 g/L) during germination of the millets. Proximate composition of the millets revealed slight increases in protein (7.61%–7.81%; 10.57%–11.87%) and crude fiber (5.54%–8.81%; 1.07%–2.55%) with reductions in fat (3.84%–2.73%; 7.69%–2.30%) after germination for finger and pearl millet, respectively. The millets were found to be rich sources of minerals, which include magnesium (1,028.42–1,763.50 ppm), calcium (36.42–4,158.40 ppm), sodium (150.00–510.00 ppm), potassium (470.00–4,500 ppm), zinc (20.00–40.00 ppm), and iron (66.00–121.00 ppm) which either decreased or increased with germination. The results of the phytochemical composition revealed that during germination, alkaloid (36.03–74.53 mg/g) and saponin (4.46–31.91 mg/g) contents were found to increase while there were reductions in tannin (0.88–1.64 mg/g) and phytate (7.00–17.72 mg/g) content of the flour. For finger millet, DPPH ranged from 70.00% to 72.14% and pearl millet (49.95%–64.01%), while for FRAP, pearl millet (53.69–53.76 mg/g) demonstrated better activity compared to finger millet (46.91–53.54 mg/g). Findings from this work may suggest that further studies should be carried out on germinated finger and pearl millets to examine their abilities to serve as functional foods.

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Section: Introductionmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Owheruo

Ifesan

Kolawole

2018

Food Science & Nutrition

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“…Hasil tepung ini sangat cocok untuk dikonsumsi oleh orang yang sedang melakukan program diet. Menurut 2 , serat pangan β-glukan merupakan komponen penting yang terdapat pada sorgum dan jewawut dilaporkan memberi pengaruh positif terhadap kesehatan seperti antihiperkolesterol, antiradiasi, antiinflamasi dan antidiabetes, selain itu kandungan komponen fenolik bermanfaat untuk anti tumerogenik, antioksidan, dan antimikrobia 3,4 .…”

Section: Pendahuluanunclassified

Karakteristik Tepung Jewawut (Foxtail Millet)varietas Lokal Majene Dengan Perlakuan Perendaman

Ningrum¹,

Rahmawati²,

Aqil³

2018

J. Penelit Pascapanen Pertan

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ABSTRAKJewawut (Foxtail Millet) merupakan sumber karbohidrat, mempunyai aktivitas antioksidan, kaya kandungan vitamin dan mineral, serta memiliki kandungan serat pangan yang tinggi. Pengolahan jewawut dalam bentuk tepung lebih memudahkan dalam aplikasi serta memiliki daya simpan yang lebih lama. Proses perendaman dalam pembuatan tepung dilaporkan dapat memperbaiki karakteristik tepung jewawut. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh lama perendaman terhadap karakteristik fisik, kimia dan organoleptik tepung jewawut. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 perlakuan (perendaman 0 jam, 1 jam, 2 jam, 3 jam, 4 jam dan 5 jam) dan diulang 4 kali. Hasil penelitian menunjukkan bahwa semakin lama perendaman menurunkan kadar air, kadar abu, pH, dan densitas kamba sedangkan rendemen dan kadar asam lemak bebas meningkat. Perendaman menyebabkan berkurangnya kekerasan biji sehingga rendemen meningkat,tekstur tepung yang dihasilkan lebih halus serta kadar air menurun. Tepung dengan lama perendaman 4 jam menghasilkan karakteristik fisik, kimia dan organoleptik yang terbaik dengan nilai rendemen 99,94%; densitas kamba 0,61 g/ml; pH 6,65; kadar air 6,23%; kadar abu 1,46% dan ALB 1,152%. Hasil analisis awal menunjukkan tepung jewawut memiliki kadar serat pangan yang tinggi yaitu 8,21% dan kandungan amilosa yang rendah 6,96%-9,29 (sehingga bersifat lengket, dan tingkat pengembangan rendah). Tepung jewawut dengan karakteristik fisikokimia yang terbaik diharapkan dapat diaplikasikan dalam berbagai produk olahan, sehingga dapat mengurangi konsumsi terigu.Kata kunci: jewawut, lama perendaman, karakteristik tepung jewawut, serat pangan, fungsional ABSTRACT Anna Sulistyaningrum, Rahmawati, dan Muhammad Aqil. 2017. Effect of soaking duration on the characterization of millet flour.Foxtail Millet is a source of carbohydrates, have antioxidant activity, rich in vitamins and minerals, and has a high fiber content of food. Millet processing in the form of flour further facilitate the application and has a longer shelf life. Soaking process in the manufacture of flour is reported to improve the characteristics of millet flour. The purpose of this study was to determined the effect of soaking on the characteristics of the physical, chemical and organoleptic millet flour. This study used a completely randomized design with 6 treatments (soaking with 0, 1, 2, 3, 4, and 5 hours) and repeated 4 times. The results showed that the longer of soaking will reduce water content, ash content, pH, and density, in other to rendement and free fatty acid will increase. Soaking results in reduced hardness of the seeds so that rendement is increased, the texture of the resulting flour is smoother and the water content decreases. Flour with soaking time of 4 hours to produce phisic, chemical and organoleptic characteristics of the best with rendement 99,94%; kamba density 0,61 g/ml; pH 6,65; water content 6,23%; ash content 1,46% and FFA 1,152%. The Initial analysis showed that millet flour has a high dietary fiber content...

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“…Owing to its extreme hardiness, this cereal is appreciated as a dominant crop on harsh lands [7]. Barnyard millet contains starch (66%), protein (15%), lipid (7%), and various micronutrients [8,9].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

2017

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Abstract:In this study, barnyard millet starch (BMS) was used to prepare edible films. Antioxidant activity was conferred to the BMS film by incorporating borage seed oil (BO). The physical, optical, and thermal properties as well as antioxidant activities of the films were evaluated. The incorporation of BO into the BMS films decreased the tensile strength from 9.46 to 4.69 MPa and increased the elongation at break of the films from 82.49% to 103.87%. Water vapor permeability, water solubility, and moisture content of the BMS films decreased with increasing BO concentration, whereas Hunter b value and opacity increased, L and a values of the films decreased. The BMS films containing BO exhibited antioxidant activity that increased proportionally with increased BO concentration. In particular, the BMS film with 1.0% BO exhibited the highest antioxidant activity and light barrier properties among the BMS films. Therefore, the BMS films with added BO can be used as an antioxidant packaging material.

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Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients

Cited by 251 publications

References 49 publications

Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Karakteristik Tepung Jewawut (Foxtail Millet)varietas Lokal Majene Dengan Perlakuan Perendaman

Characterization of Barnyard Millet Starch Films Containing Borage Seed Oil

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