International Journal of Home Science 2021; 7(2): 94-100

ISSN: 2395-7476
IJHS 2021; 7(2): 94-100
© 2021 IJHS
www.homesciencejournal.com
Finger millet (Ragi) as an essential dietary supplement
Received: 13-04-2021 with key health benefits: A review
Accepted: 15-05-2021

Padmaja Jagati
Department of Home Science,
Padmaja Jagati, Indurekha Mahapatra and Debasmita Dash
Shailabala Women’s
(Autonomous) College, Cuttack, DOI: https://doi.org/10.22271/23957476.2021.v7.i2b.1152
Odisha, India
Abstract
Indurekha Mahapatra The world geography has so many millet crop producer and India serves as one of the key producers of
Department of Home Science, the millets. Finger millets, a type of small-sized millets, requires larger area of cultivation for growing
Shailabala Women’s
the crop. Finger millet is considered as a special food supplement because of its high nutritional contents
(Autonomous) College, Cuttack,
Odisha, India in comparison to other important cereals, namely barley, rye etc. It mainly consists of minerals, dietary
fiber and important amino acids. In different parts of our country, especially in South India, the rural
Debasmita Dash population use finger millet (Eleusine coracana), popularly known as ragi, as their principal food. Ragi,
Department of Basic Sciences & among all cereals, contains greater calcium level along with antioxidants and phytochemicals. The finger
Humanities, KMBB College of millet grain possesses a high content of total dietary fiber among other cereal grains that is extremely
Engineering and Technology, beneficial in controlling blood glucose level in diabetic patients. Besides, it is also beneficial to patients
Khordha, Bhubaneswar, Odisha, suffering with cardiovascular disease, cancer and other cognitive diseases. Ragi can be processed through
India different processing methods to be used as a food supplement attractive in appearance, taste, flavor and
consistency. However, despite of its beneficial effects, it is limited in use in the localities, where it is
produced. There exists great opportunity for processing finger millet into several functional foods to be
used by mass population of our country.

Keywords: finger millet, ragi, nutrients, cereals, dietary supplement, millet grains

1. Introduction
In the modern world, majority of the population primarily use cereals as their staple food.
Among the cereals, wheat, rice and corn are mostly preferred as staple food across the globe.
On the other hand, millets have been ignored as a food supplement, especially in the post
green revolution scenario. Millets are cultivated around the globe as minor seeded grasses and
known as cereal grains or crops. These small seeded crops form an agronomic functional
group and used as human food or fodder. Semi-arid tropical region of Africa and Asia
especially Nigeria and India are the producer of millets with 97% productivity and it is
favorable under dry and high temperature condition and these crops require little amount of
water. Millets are found in different form and differ from each other by their unique nutritional
value, traits and texture. Finger millet, Pearl millet, Foxtail millet, Proso millet, sorghum,
Kodo millet, brown top millet are examples of different types of millet having different
nutritional composition [1, 2]. However, single crops, namely wheat and rice add to food
security, but incur higher production costs. In addition, millet crops contribute towards food,
fiber, fodder and agricultural security [3-5]. In different parts of Africa and India, various types
of millets, viz. finger millet, pearl millet, foxtail millet and proso millet are treated as
significant crop but the former one is broadly grown and have more importance. Millets have
less priority in developed countries such as in United States proso millets are cultivated only
for birdseed. Millets are considered as indigenous in many regions of the world. There is a
belief that India and Africa have an evolutionary millet and included it as food staples. Since
Corresponding Author: last 10,000 years, millets are being cultivated in East Asia. The term millet is derived from the
Padmaja Jagati French word Mille, which means thousand, with a handful of millet containing up to 1000
Department of Home Science, grains [6]. Millet belongs to the group of small-seeded species of cereal crops or grains, which
Shailabala Women’s are annual plants [7].
(Autonomous) College, Cuttack,
Odisha, India
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Finger millet (Eleusine coracana) comes under the taxonomic beverages and value-added food products. Furthermore,
family Poaceae and in India, it is most commonly named as millets, as they are free from gluten, hence it is prudent to use
Mandua or Ragi. The finger millet has an embryo and it by stomach (abdominal) patients. In India, finger millet is
endosperm covered by seed coat known as testa. Finger traditionally processed through various methods, namely
millets are available in multicolor such as white, tan, red, grinding, malting, and fermentation for products like
yellow, violet and brown. The red colored finger millets are beverages, porridges, idli (Indian fermented steamed cake),
grown and cultivated worldwide such as in Srilanka, Nepal, dosa (Indian fermented pan cake), sand roti (unleavened flat
Madgaskar, Malaysia, Uganda, Japan, different parts of bread) [10]. The present research studies about the diversified
Africa and India [8]. Finger millets are cultivated in 25 scope of finger millet as a key food supplement with
counties in Asia and Africa and occupies around 12% of the numerous health benefits in the Indian context.
area dedicated for the millet crops. 1.19 million hectares area
in India are covered by finger millets crop cultivation with an 2. Nutritional Composition of Finger Millet
yield of 1.98 million tone giving an average yield nearly equal Finger millet is considerably rich in micronutrients such as
to 1661 kg per ha [9]. Finger millet is an essential food source vitamins and minerals in comparison to world’s other major
in South Karnataka. Although Finger millets have high cereals, wheat and rice. Especially, finger millet is the richest
nutritional benefits, it has thirty times more calcium than rice source of calcium and have 10 times more than wheat, maize
but in semiarid and tropical region, it is the less focused and and rice and three times greater than milk. Table 1 shows the
low utilized crops. There is enormous scope to process finger comparative composition of various nutrients present in finger
millet into various value-added food products in developing millets and non-millet cereals. The data gives the value of
countries, as finger millets do not have gluten and hence it can macronutrient content of finger millet, it contains 72.6%
be used by people with gluten allergy and those who have carbohydrates, 1.3% fat, 7.3% protein, 19.1% dietary fiber,
abdominal problem. Developing countries have vast 3.6% crude fiber and 3% minerals.
opportunity to process and transform millet grains into

Table 1: Composition (per 100g grain) of nutrients in different millets and non-millet cereals [5, 11-15]
Cereal / Protein Fat Carbohydrate Crude fiber Ash Calcium Iron Zinc Thiamin Riboflavin Niacin
Millet (g) (g) (g) (g) (g) (mg) (mg) (mg) (mg) (mg) (mg)
Finger millet 7.3 1.3 72.6 3.6 3 344 3.9 2.3 0.42 0.19 1.1
Pearl millet 14.5 5.1 67.5 2.0 2 42 11 3.1 0.38 0.21 2.8
Little millet 7.7 4.7 67 7.6 6.9 17 9.3 3.7 0.30 0.09 3.2
Wheat 14.4 2.3 71.2 2.9 1.8 41 3.9 1.0 0.41 5.46 5.5
Rice 7.5 2.4 78.2 10.2 4.7 10 0.5 1.2 0.41 0.01 1.62
Maize 12.1 4.6 66.2 2.3 1.8 10 2.3 0.46 0.15 0.15 1.77
Sorghum 11 3.2 72.6 2.7 1.8 13 3.4 1.7 0.33 0.1 3.7
Barley 11.5 6.4 80.7 5.6 2.9 29 2.5 2.13 0.19 0.11 4.6

2.1 Carbohydrates protein. The nutritional level is properly balanced in finger

Finger millet is composed of a high content of carbohydrates millet as compared to other millets. Finger millet have around
with 1.04% free sugars, 11.5% non-starchy polysaccharides 44.7% essential amino acids whose value is higher than that
and 65.5% [16]. The dietary fiber content of finger millet of 33.9% present in FAO reference protein [19]. Eleusinin, the
(11.5%) is much higher than the fiber content of polished rice, key protein content present in finger millet, is highly enriched
brown rice, and all other millets such as foxtail, little, kodo, with cystine, tryptophan, methionine and other aromatic acids
and barnyard millet. In ragi, 59.4-70.2% of carbohydrate is and are responsible for the growth and development of human
present in the form of starch, which is considered as the main health and not available in other millet grains or cereals.
constituent [17]. The starch granules of finger millet are in Methionine percentage is high in finger millet whose value is
polygonal rhombic arrangement and composition enriched by around 5% of total protein [17]. However, as with other cereals,
80-85% amylopectin along with 20-15% amylase [18]. The lysine is limiting in finger millet grain, but among the millets
non-starch polysaccharide occupies 20-30% portion of total pearl and finger millets. Lysine is not the limiting factor in
carbohydrate present in Finger millet. case of Finger millets, as it have most lysine. Finger millet
have sufficient amount of tryptophan and threonine, which are
2.2 Protein considered as the deficient amino acid in case of cereals,
Finger millet has the protein percent in a range of 4.9% to wheat, rice and sorghum. Finger millet is considered as better
11.3% [18]. White finger millet are superior to brown varieties one as it has high amount of threonine, valine and lysine and
as it has more protein within it. The mean protein content of the percentage composition of sulphur-contained amino acid
7.3% is similar to that of rice, i.e., 7.9% and either equivalent is equal to that of milk. Table 2 presents the key composition
or lower than the value of wheat and sorghum [17, 18]. Finger of amino acids in different millet grains.
millet has prolamins and glutelin as the main constituent of

Table 2: Typical composition of amino acids in millet proteins [11, 18]

Amino acid composition (mg/g)
Millet grain
Ile Leu Lys Met Cys Phe Tyr Thr Trp Val
Pearl millet 256 598 214 154 148 301 203 122 122 345
Finger millet 275 594 181 194 163 325 - 191 191 413
Foxtail millet 475 1044 138 175 - 419 - 263 61 431
Proso millet 405 762 189 160 - 307 - 61 49 407

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Little millet 416 679 114 142 - 297 - 49 35 379

Barnyard millet 288 725 106 133 175 362 150 35 63 388
Kodo millet 188 419 188 94 - 375 213 63 38 238

2.3 Lipids daily basis. It is found that it has nearly about 1.7-4.13% of
Finger millets have the lipid contents composed of linoleic ash [11, 18]. Studies revealed that the average value of ash
acid, palmitic acid and oleic acid and the total value is around content of finger millet is in the range of 2.1-2.7% [11, 18, 19]. It
5.2%. Fat content in the form of free lipids is 1.3%. Finger is a calcium-enriched source of minerals in comparison to
millet grain has a low-fat content because of the small sized other cereals. It is a high content source of iron, magnesium,
germ and provides a superior and significant storage system sodium, phosphorus, copper and potassium. The richest
as the probability of conversion of fat into ranacid is less here portion of minerals in finger millets are the germ, aleurone
[11, 18, 19]
. layer and pericarp. However, finger millets have anti-
nutritional constituents such as oxalic acid, phytic acid,
2.4 Minerals condensed tannins that may reduce the bioavailability of
Finger millet has high content of ash in comparison to other divalent metal ions and. It is highly enriched with calcium and
cereal grains. Diseases due to deficiency in calcium, such as iron. Table 3 presents the essential trace element composition
disordered in teeth and bone, anemia caused by iron of different millet grains.
deficiency can be treated by adding finger millet in the diet on

Table 3: Typical composition of trace elements in millet grains [11, 18, 20]
Trace element composition (mg/100g of dry matter)
Millet grain
P Mg Ca Fe Zn Cu Mn Mo Cr
Pearl millet 379 137 46 8.0 3.1 1.06 1.15 0.07 0.023
Finger millet 320 137 398 3.9 2.3 0.47 5.49 0.10 0.028
Foxtail millet 422 81 38 5.3 2.9 1.60 0.85 - 0.070
Proso millet 281 117 23 4.0 2.4 5.80 1.20 - 0.040
Little millet 251 133 12 13.9 3.5 1.60 1.03 - 0.240
Barnyard millet 340 82 21 9.2 2.6 1.30 1.33 - 0.140
Kodo millet 215 166 31 3.6 1.5 5.80 2.90 - 0.080

2.5 Vitamins 2.7 Antioxidant activity

Millets are considered as the potentially rich contents of Finger millets are rich in several phenolic compounds, which
vitamin B. It is reported that 100 g of finger millets only have includes tannins. The phenolic compounds exhibit antioxidant
45 µg [21]. In another study, Ray et al. [22] revealed that the property and free radical foraging activity that makes finger
amount of β-carotene in finger millet is too scanty and nearly millets a beneficial to health and as a potential inhibitor
about 0-1 µg. Finger millets have vitamin A with its value towards biological oxidation that may reduce the
equivalent to six retinol. Fat and water-soluble vitamins, such cardiovascular health risk and acts as an anti-ageing food
as thiamine, niacin, riboflavin and tocopherols known as supplement [18, 23, 24].
vitamin E plus vitamin C are present in finger millets but in
other dried millet grain vitamin C is not present. The germ 3. Processing of Finger Millet
and aleuronic layer of finger millet are rich in water soluble Different techniques are adopted in food processing and
Vitamin B, while only vitamins which are lip soluble are developed over the long time period and the aims of
concentrated in germ [21, 22]. processing is to make final yield more striking in both texture
and flavor with consistency.
2.6 Fiber
Fiber has high nutritional value, which helps to maintain a 3.1 Soaking or Cooking
healthy gastrointestinal function and to reduce the transit time Soaking is a most employed technique used for the reduction
of intestine. This will lower the total value of lipoprotein of anti-nutrient percentage in food. Ragi was soaked in water
cholesterol within blood serum and blood postprandial in a ratio of 1:10 ratio at room temperature for a period of 1 to
glucose level. The fiber contents of finger millet support to 2 days. During soaking process, trypsin inhibitor,
enhance the bioavailability of calcium along with the polyphenols, phylate, saponins and oxalates contents are
development in immune system. It is active against the cancer reduced [25]. The nutrition quality, bioavailability and bio
in colon. It is recommended to take a daily diet having total accessibility of minerals of millets are improved by soaking.
fiber about 38g and 25g for men and women, respectively. The tannin content of finger millets is significantly reduced
Finger millet have total dietary fiber of 22% which is higher when it is soaked in distilled water or NaOH solution for 8
in comparison to the other millets or cereal grain such as hours. It is reported that phytic acid contents also be reduced
12.8%, 4.5%,13,4% and 12.6% for sorghum, rice, maize and from 39.47 to 24.17%. Anti-nutrients of finger millets, which
wheat respectively [23]. Finger millets have fiber contents, are heat labile, can be deactivated upon cooking or steam
which are concentrated in the wall of endosperm and pericarp. treatment [26].
It is reported that finger millets have 18.6% of fiber contents
and mainly composed of lignin 7.9%, cellulose 4.7% and non- 3.2 Fermentation
cellulosic polysaccharides 6.1% out of which water insoluble The complex material present in finger millet is converted
portion is 4.7% and 1.5% are water insoluble [24]. The high into a simple molecule in presence of microorganism by a
fiber content slows the rate of digestion, enabling consumers metabolic process, which is known as fermentation. It is
to work for long hours on a single meal of this millet. reported that breakdown of protein, increase in amino

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nitrogen and destruction of inhibitor takes place during increases with starch, damage but excess value causes a fall in
fermentation [27]. Again, fermentation is the oldest and water binding ability of flour.
effective processing method for preservation of foods. The net
protein utilization value, percentage value of niacin, 3.4 Roasting
riboflavin, thiamin, biological value of finger millet is Traditional roasting of grains is used primarily to enhance
improved and simultaneously anti-nutrients contents are flavor, but other benefits include reduction of anti-nutritional
reduced in fermentation process [23]. When endogenous grain factors and extension of storage life. The grinding and
micro flora is used in the fermentation process of finger millet roasting process makes the grain consumable and retain the
flour, there is a substantial reduction of anti-nutrient contents nutrients. The roasting and puffing are almost similar
like tannins by 52%, trypsin inhibitor activity known as TIA processes, however in case of puffing the volume expansion is
by 32% and phylates amount by 20 [28]. The mineral contents more. The anti-nutritional chemicals such as hem agglutinin,
and it’s accessibility like zinc 20%, phosphorous 26%, iron goitrogenic agents, cyanogenic glycosides, alkaloids, saponins
20% along with calcium 20% within finger millets is also and trypsin inhibitor are removed during roasting and storage
increased in fermentation process [29]. Basappa et al. [30] life span is improved by this process and commonly
reported that there is a significant increase in the employed at rural and household level [23, 26]. Bioavailability
concentration of amino acid composition of riboflavin-0.62 of iron is higher in weaning foods processed by roasting of
mg per 100g and pantothenic acid-1.6 mg per 100g profile of finger millet and barnyard. Shukla and Srivastava [31]
pantothenic acid-1.6 mg/100g in fermented finger millet, developed a nutritious and instant baby food from finger
whose value is higher than the fresh finger millet. millet by adopting processing technology comprised of
Fermentation increases the lysine content and niacin value as roasting and malting. Roasting process was carried out in iron
4.2 mg per 100g in millets [27]. Fermentation is an important skillet at 125 ºC for 10 min and the processed baby food after
and basic step for the processing of thick porridge, thin roasting, is enriched with calcium, iron and protein. Wadikar
porridge, baked and fried pancake and beverages from finger et al. [32] reported that roasting resulted in no significant
millet and which are consumed in the above form since effects on the physicochemical properties of finger millet
ancient time. Lactobacillus salivaricus, a lactic acid bacteria grains. As reported, the finger millet after roasting at different
used in fermentation process, is considered as beneficial temperatures and time was milled into flour and porridge. It
because it increases the amino acid portion, such as was found that porridge viscosity decreased with increasing
tryptophan and lysine by 17.8% and 7.1%, respectively [27, 28]. roasting time and temperature. Viscosity decreased by 50–
The value of Vitamin B composition present in the form of 60% in roasted finger millet; however, roasting did not affect
thiamine, riboflavin, niacin is also hiked from 0.19-0.36 µg the proximate composition. Roasting of seeds at higher
per g in fermented millets [23, 26, 27]. Protein digestibility can be temperatures produced undesirable flavors and darkened
improvised in fermentation by the help of microbial enzymes, colors due to heat-enhanced chemical reactions. In this
which helps to degrade the complex storage protein. Amylotic context, a roasting temperature of 125 ºC for 10 minutes was
attack is also feasible, as the vitro digestibility is increased recommended.
post fermentation process due to acid production and soaking.
3.5 Popping
3.3 Milling or Grinding The simplified technique involved in processing of cereals to
The large portion present in the form of husk and coarse bran make it ready to consume is known as puffing or popping.
with a seed coat in finger millets need to be removed by The finger millet grain, after popping, transformed into a
dehusking and debranning process prior to consumption [26]. porous, crunchy and convenient precooked instant products
Some nutrient rich portion of grain known as germ and with pleasant and acceptable aroma and taste. Popped finger
aleurone layers are slightly displaced making it as a poor millet is treated as a nutrients enriched food component in
nutrient. Currently, this process is carried out by the help of nutrition intervention programme [22]. Malleshi and
milling machinery and mostly the millets are grinded into Desikachar reported that the suitable conditions to get fully
powder form in plate mills for conventional food grounding. enlarged millets are a processing temperature of 250 ºC and
Wooden or stone mortar is used to pound the wet, moistened moisture contents of about 19% [33]. The popped grains are
and dry grain. The fibrous husk can be removed by highly fibrous because after popping it is not favorable to de-
moisturizing the grain on addition of 10% water [25, 26]. Finger bran the grain. Popped millets are the porous products having
millet flour is obtained by moistening, grinding and low bulk density with an attractive texture and distinct flavor.
clarifying. Wet milling involves overnight soaking of grains In-vitro nitrogen content and starch digesting ability is
and grinding to make paste by hand or using two stones. The increased by puffing. The increased starch digestion ability
milled grains are hydrated quickly and transform into a soft makes the grain more susceptible towards enzymatic
texture and it requires less time. The kernel, 15% of which is digestion by attributing a high level starch gelatinization and
made up of seed coats, is enriched with calcium, polyphenol de-bonding of starch granules from protein.
and dietary fiber [28]. In general, the pulverized millet or the
whole meal is utilized for the processing of dietary products. 3.6 Germination or Malting
Although, seed coat of finger millet is comestible but its In India, the most common method employed to increase the
presence in the food will develop dark chewy textures, nutrition profile of finger millet is germination and its value is
therefore it should be separated during the processing step. more than the nutritional value of germinated sorghum and
The separation of seed coat is comprised of moist germinated maize [29]. It is reported that finger millet has
conditioning, sieving and pulverizing, malting and sometimes higher value of amylase activity than the sorghum where as
hydrothermal decortication of finger millet is adopted. The some other millets take 4-5 days to achieve maximum
millet starch granules, which are intact, show slight resilience amylase activity [33]. The nutritional value associated with
towards both α and β amylase and the scratched granules are biochemical changes are enriched by germination and it
active to enzyme attack. Although the water binding capacity inhibits the fungal infection of grains. There is a continuous
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increase in the concentration of β and α amylase during the 4.1 Finger millet as a diet supplement for diabetes
entire process of germination, which will enhance the aroma The phytochemicals present in finger millet slows down the
of malted foods in kilning and roasting process [26]. The most digestion process resulting in blood sugar level control as well
common terms those pass on to the soaking process are as improving antioxidant level in the body [41]. Finger millet
malting, sprouting and germination. Germination helps to have high fiber contents in comparison to wheat and rice and
enhance the nutritional value simultaneously decrease the a low response towards glycemic process means a low ability
anti-nutritional contents, such as phytic acid, trypsin inhibitor to enhance blood sugar and absorptivity of starch [42]. The
and tannin. It also increases the bio-accessibility function of seed coat phenolic of finger millet acts as an inhibitor that
minerals, such as calcium, iron and zinc present in finger [34- helps to reduce the postprandial hyperglycemia through
36]. A study on germinated finger millet revealed that the restricting the role of enzymes, such as amylase, alpha-
methionine and lysine contents is increased from 1.3 to 1.5 glucosidase etc., essential in hydrolysis of complex
mg/100 g and 3.5 to 4.0 mg/100 g, respectively [33]. In-vitro carbohydrates [15].
extraction ability of iron, zinc and calcium can be improved
significantly if the germination process of finger millet is 4.2 Finger millets for lowering cardiovascular diseases
carried out for 48 hours [37]. Nutritional and sensory quality as Methionine, threonine and lecithin, the two amino acids
well as bioavailability of nutrients and digestibility of finger present in finger millets helps to remove unnecessary fat from
millets can be modified to a significant high level during liver and decrease the cholesterol level and encumbers the fat
malting process. The three types of modifications those occur formation. Again, finger millet possesses low concentration of
in grain during malting are hydrolytic enzyme mobility, serum triglycerides. The possibility of cardiovascular disease
several chemical changes developed in millets or grain and is minimized with consumption of finger millets through
changes in physical attribution such as grain softening and reduction in plasma triglycerides [43].
weakening. These modifications enable the biochemical
reaction within grain, makes it water-soluble, and converts it 4.3 Finger millets for celiac diseases
into a less viscous. Malting process adopted for finger millet Celiac disease is an immunity-based disease that is caused
is a most common methodology in India. Malted form of due to the absorption of gluten in genetically vulnerable
finger millet is used as a nourishing food for infants and is persons. Finger millet is free from gluten, hence acts as a
considered as wholesome food for diabetics. There is also viable option for individuals suffering from celiac diseases
some losses in protein content of malted finger millets. and patients sensitive to gluten, those often dislike the gluten
Malleshi and Desikachar [33] in their study reported that there composition in wheat and other used cereal grains [44].
is a significant increase in the level of starch hydrolyzing
enzyme with flavor in malted finger millets. Sprouting of 4.4 Finger millet for protein /amino acids
finger millet increases the amount of lysine, cysteine, Amino acids play a vital role in functionalization of body and
tryptophan and methionine. Germination and malting of repair of tissues. Finger millets are rich in tryptophan, valine,
finger millet leads to decrease in iron, calcium and isoleucine, methionine and threonine.
phosphorous because of removal of seed coat. Malting of  Amino acid improves the metabolism of body, helps to
brown and white finger millet significantly increases maintain the coordination in muscle and tissue healing as
ionizable iron and soluble zinc contents and simultaneously well as contributes in balance of nitrogen content in the
decreases the phytin phosphorous and tannin, respectively [27, body.
33]
. It has been reported that growth of microflora and lactic  Isoleucine repairs the muscle disorder and contributes to
acid bacteria is achieved during sprouting and proven the blood formation, which will helps in bone formation,
beneficial for the processing of traditional foods [34]. Malted and Isoleucine helps in muscle repair, blood formation
seeds produce finer flours with diminished starch-swelling contributes to bone formation and recovery of healthy
capacity and reduced gruel viscosities. Lower viscosities skin.
allow greater flexibility in adjusting flour concentrations. A  Methionine an essential amino acid plays a vital role in
significant increase in vitamin C content after malting was elimination of excess fat, helps to facilitate different
found which was attributed to the enzymatic hydrolysis of function and process of body and acts as a Sulphur
starch by amylases and diastases, which degrade starch and provider in body, which is required for the production of
produce glucose. This increased amount of glucose becomes natural antioxidants glutathione.
the precursor of vitamin C. Emmanuel and Sackey [38], in their
study on utilization of malted ragi in cake, reported decrease 4.5 Finger millets for the treatment of anemia
in pH and increase in titratable acidity with increase in Finger millet is rich in iron and used in diets to get recovery
quantity of malted ragi flour. This change may be due to the from anemic condition and malnutrition.
hydrolysis of fats to produce fatty acids and production of
ascorbic acid during germination process. 4.6 Finger millets for relaxation
Body relaxation occurs naturally by the consumption of finger
4. Health benefits of Finger Millet usage millet. Ragi is used to treat depression, insomnia, migraines
The polyphenolic finger millet is the potential resource of and anxiety.
healthy food supplements and has health benefits. The brown
variety of finger millet has 96% of phenolic acid contents and 4.7 Finger millets for reducing aging
more threonine, valine and lysine in comparison to white and Finger millets are rich in antioxidants and phenolics those are
other varieties of millets [39]. In addition to these, black finger key parameters for good health, aging and metabolic
millets also have dry weight fatty acid 8.71 mg/g and dry syndrome. Finger millets curb cross-linking of collagen and
weight protein 8.47 mg/g [40]. The diet having finger millet glycation those are responsible for aging in individuals [45].
helps to reduce cholesterol in diabetic and reduction of blood
glucose by 36%. It also have anti-ulcerative properties.
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4.8 Finger millet for other health benefits composition, mineral composition, and phytate and
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slows down the early ageing. Especially green finger phenolics in millets and their contribution to antioxidant
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