Physico-chemical properties and nutritional composition of finger millet grains

Abstract

This study explores the physico-chemical properties of finger millet (Eleusine coracana L.), focusing on the VL-380 cultivars. Finger millet is a highly nutritious cereal, recognized for its resilience and health benefits, yet remains underutilized. The research aimed to evaluate the grain's quality through its physical and chemical characteristics. The physical properties measured included bulk density (773.57kg/m³), true density (1285.53kg/m³), porosity (39.82%), angle of repose (24.71°), and thousand-grain weight (2.56 g). These values indicate the grain’s high quality and suitability for large-scale processing, particularly in starch production. The hydration capacity (65.41%) and swelling capacity (47.88%) further highlight its potential in moisture-sensitive food applications. The chemical analysis revealed the presence of crude protein (6.7%), crude fat (3.64%), crude fiber (3.4%), and total carbohydrates (74.52%), alongside significant amounts of calcium (320 mg/100 g) and iron (4 mg/100 g). The study also identified bioactive compounds, including phytic acid (850mg/100 g) and polyphenols (158 mg GAE/100 g), which contribute to the grain’s health-promoting properties. This comprehensive evaluation underscores finger millet's potential as a valuable ingredient in food products, advocating for its wider adoption to enhance food security and nutritional health.