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Amir Gull
Amir Gull
Sant Longowal Institute of Engineering and Technology,
Longowal-148106, Punjab
India
Publications
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Mini Review
Technological, Processing and Nutritional approach of Finger Millet (Eleusine coracana) - A Mini Review
Author(s): Amir Gull, Gulzar Ahmad N, Kamlesh Prasad and Pradyuman KumarAmir Gull, Gulzar Ahmad N, Kamlesh Prasad and Pradyuman Kumar
Finger millet (Eleusine Coracana L.) also known as African millet and is commonly called “ragi” in India. It is having excellent nutritional value and even superior to other common cereals. It is richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are Oleic (49%), linoleic (25%) and palmitic acids (25%). Finger millet contains both water-soluble and liposoluble vitamins. Emerging products prepared from this millet are pasta, noodles, vermicelli and bread. Being gluten-free it is suitable for individuals suffering from celiac disease. It is also rich source of several phytochemicals. Commonly used processing techniques for this millet are milling, malting, popping and decortications. .. View More»
DOI: 10.4172/2157-7110.1000593