Biochemical and nutritional profiling of finger millet genotypes

Abstract

The present study was conducted on 15 genotypes of Finger millet collected from Hill Millet Research Station, NAU, Waghai, Dang, using a CRD design with three replications. Biochemical analysis of fifteen finger millet genotypes (WN-583, WN-586, WN-587, WN-599, WN-601, WN-609, WN-657, WN-664, WN-665, DN-6, CFMV-1, CFMV-2, GNN-6, GN-8, and GN-10) was conducted using seeds for six key parameters moisture, carbohydrate, protein, fat, fiber and ash content. Significant variability was observed among the genotypes for all traits studied. The observed ranges were 7.08 to 11.08% for moisture, 65.35 to 75.47% for carbohydrate, 4.15 to 6.35% for protein, 1.74 to 5.07% for fat, 2.74 to 3.97% for fiber and 2.25 to 4.53% for ash. In addition, mineral content was analyzed from the dry seed powder, calcium ranged from 0.25 to 0.38%, phosphorus from 0.16 to 0.29%, iron from 41.20 to 47.63 mgkg-1 and zinc from 11.96 to 17.63 mgkg-1. Among all fifteen finger millet genotypes CFMV-2 have good source of moisture (11.08%), protein (6.35%), fiber (3.97%), phosphorus (0.29%), iron (47.63 mg kg-1) and zinc (17.63 mg kg-1). WN-583 have higher carbohydrate (75.47%). CFMV-1 have higher fat content (5.07%). GN-10 have higher calcium content (0.38%) which is promote bone health. The study highlights the existence of finger millet genotypes showed its potentiality to become source of health promoting food. It can be effectively utilized in breeding programs to enhance yield and quality in finger millet.