Processing and value addition: A finger millet review

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.