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International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211
Volume 8, Issue 11, November-2020, Impact Factor: 7.429, Available online at: www.ijaresm.com
IJARESM Publication, India >>>> www.ijaresm.com
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Review of Finger millet (Eleusinecoracana L.) on
Nutrition and health benefits
Devina Manideep Chowdary*1, Dr. Dipti Bisarya2
1,2 Department of Agronomy, School of Agriculture, Lovely Professional University, Jalandhar, Punjab, India, 144411
----------------------------------------------------------*****************---------------------------------------------------------
ABSTRACT
Finger Millet, referred to as Ragi is considered as most important millets grown widely in several regions of
Africa and India. After wheat, rice, maize, sorghum, and bajra it is sixth-ranked in India. Finger millet, Proso
millet, Italian millet, and Little millet are the most commonly grown species among various varieties of millet.
In India, among small millets, ragi occupies the majority of the area under cultivation. Finger millet stands
peculiar among the cereal crops like rye, barley, and oats with the highest nutritional contents and has more
benefits as a survival food crop. This millet is additionally an upscale source of, riboflavin, thiamine, iron,
isoleucine, methionine, phenylalanine, leucine, and other essential amino acids also. The richness of these
phytochemicals boosts the nutraceutical potential of finger millet, making it a powerhouse of health benefiting
nutrients. Finger millet is also known for many health benefits like antitumorigenic, anti-diabetic, anti-ulcer,
atherosclerogenic effects, antioxidants, which are mainly due to its contents of polyphenol and dietary fiber.
Flours made by using finger millet can be used for preparation of various nutrient dense recipes which can be
efficiently used for additional feeding programs. This review deals with the nutrition of fingermillet and their
role with respect to the health benefits associated with millet.
Keywords: Amino acids, Dietary fiber; Finger millet, Health benefits. Polyphenols.
INTRODUCTION
Millets are minor cereals which belongs to grass family, Poaceae of monocotyledon group. Millets includes grasses like
finger millet, kodo millet, foxtail millet, proso millet, little millet, pearl millet, barnyard millet, elephant grass, guinea
grass.
In South-East-Asia and East-Africa this is the primary food for a large sector of the low-income population. As
compared to many major cereal crops finger millet has minor seed size of about 1.2-1.8mm diameter minor cereal with
a light brown colored to reddish colored seed coat which is abundant in phytochemicals, like polyphenols and dietary
fiber. India is the primary producer of finger millet near about 60% of the total world production. It is well adapted in
where rainfall is high about (600-1,200 mm) and particularly in southern part of Indian states and few states of north
region, especially in acidic soils and it comes to harvestin 100-130 days.
Globally finger millet stands in fourth place in importance among entire millets. It is generally cultivated under agro-
climatic conditions(Africa and South Asia). Products like roti, puddings, porridge, pancakes, biscuits, bread, and other
various snacks can be made by converting millet grains into flour. After malted, it is used as a nutritious food for
infants and regarded as a healthy food for diabetic patients. This crop was cultivated about 5000years BC. Eleusine
indica (AA) and E. tristachya (BB) are the parents of finger millet. It is allopolyploid which having chromosome
number 2n=4X=36.
Nutritional Value of Finger Millet
Nutritionally, ragi is rich in nutrients especially of calcium, carbohydrates, other minerals, and fiber. The main parts of
the kernel are testa, endosperm, and embryo. Among numerous finger millet varieties like yellow, red, tan, white,
brown color. Only the red colored are mostly cultivated throughout the globe. There is some nutritive significance in
pericarp(outermost covering layer). The presence of multi-layered (five) testa helps separation from other millets. It
may be the most possible reasons for high dietary fiber content when compared to other millets. Generally, it is milled
with a seed coat which is rich in micronutrients and dietary fibre to prepare the flour andmeal is used in the food
preparation. The testa contain tannins which might contribute to the products like astringency.
Finger millet grain has contents of carbohydrate 81.5%, crude fiber 4.3%, mineral 2.7% ,and protein 9.8%when is
compared with cereals like maize, wheat (Table 1). Its crude fiber and content of minerals are relatively above the
wheat (fiber-1.2%, minerals-1.5%) and rice (fiber-0.2%, minerals-0.6%); it has comparatively well balanced protein
International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211
Volume 8, Issue 11, November-2020, Impact Factor: 7.429, Available online at: www.ijaresm.com
IJARESM Publication, India >>>> www.ijaresm.com
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content; why because more lysine present, valine, and threonine than remaining millets. It contain calcium (220mg–
450mgs) and iron (3–20%) respectively. It also containsamino acids namely., isoleucine (4.3 g), methionine (3.1 g),
leucine (10.8 g), and phenylalanine (6.0 g) which are lacking in additional starchy meals. Millets also contain vitamin B
and B6, especially niacin, calcium, potassium, iron, magnesium, and zinc.
Table 1 Nutrition composition of Ragi millets, Rice, and Wheat (per 100 g edible portion, 12% moisture content)
S. No.
Particulars
Finger millet
Maize
Wheat
1
Carbohydrates(g)
72.6
73
71.0
2
Protein(g)
7.7
9.2
11.6
3
Crude fibre (g)
3.6
2.8
2.0
4
Fat(g)
1.5
4.6
2.0
5
Ash(g)
2.6
1.2
1.6
6
Calcium(mg)
350
26
41
7
Riboflavin(mg)
0.19
0.20
0.10
8
Thiamine(mg)
0.42
0.38
0.41
9
Iron(mg)
3.9
2.7
3.5
10
Niacin(mg)
1.1
3.6
5.1
Source: www.fao.org
Table 2. profiles of differentgrainvarieties of millet in the reference of amino acids
Aminoacids (g/100g)
Foxtail millet
(defatted flour)(a)
Proso millet
(dehulled grain)(b, c)
Pearl millet
(true prolamine) (c)
Finger millet
(native grain)(d)
Isoleucine
4.59
4.1
5.1
4.3
Leucine
13.60
12.2
14.1
10.8
Lysine
1.59
1.5
0.5
2.2
Methionine
3.06
2.2
1.0
2.9
Phenylalanine
6.27
5.5
7.6
6.0
Threonine
3.68
3.0
3.3
4.3
Valine
5. 81
5.4
4.2
6.3
Alanine
9.30
10.9
8.1
6.1
Aspartic acid
7.71
6.2
6.2
5.7
Arginine
3.00
3.2
0. 9
3.4
Glycine
2.91
2.1
0.7
3.3
Cystine
0.45
NA
0.8
NA
Glutamic Acid
22.00
21.3
22.8
23.2
Sources: (a) Kamara, et al. (2009); (b) Bagdi et al., 2011; (c) Saldivar (2003); (d) Devi et al. (2011).
Badau et al. (2005) statedthe content of phyticacid inbajra (unmalted) ranged from 2.91% to 3.30%. Total dietary fibre
(22.0%) of grain were reported comparativelyabove that of variouscereal grains (e.g. wheat 12.6%, rice 4.6%, and
maize 12.8% respectively and Indian millet (Shobana and Malleshi, 2007; Siwela et al., 2010). However, Pearl
milletcontain 8 to 9% of dietary fibre content (Taylor, 2004).
The key polyphenols in cereals are tannins and phenolic acids, whereas flavonoids are existing in a small amount; they
act as an antioxidant and play various roles in protecting human body (Chandrasekara and Shahidi, 2010; Devi et al.,
2011). Total cereal grains are considered as an upscale source of fibre. However, foods of grains have noticeable
differences within the amount and dietary fibre type (Shukla and Srivastava, 2011). The amount of dietary fibre in
cereals based food varies significantly, reliant on the extent of milling. It shows comparatively above to other cereals
grains carbohydrate (72%) comprises of starch which is akey constituent and therefore thenon-starchy polysaccharides
which quantities seed matter about 15-20% as an unobtainable dietary fibre (carbohydrate) content which are health
International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211
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IJARESM Publication, India >>>> www.ijaresm.com
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assistances of the millet (Devi et al., 2011).Energy supplyis primary function of dietary carbohydrate(Devi et al.,
2011). Phosphorus and magnesium are highly present in millets. Magnesium has thepower to assistdecrease theresults
of heart attacks and migraine, while, phosphorus is an crucial component of ATP (adenosine triphosphate) a pioneer to
energy in human body (Badau et al., 2005; Devi et al., 2011; Liang et al., 2010).
Millets in probiotic and prebiotics foods
Probiotics help the prevailing flora or aid regenerate the colon after level of bacteria are decreased by antibiotics,
chemotherapy. FAO/WHO stated that probiotics are ―live microorganisms which when directed in adequate amounts
converse a health benefit on host‖ though, this could also specify genus, species, and strain level, along withsecurity
assessment. Most probiotic foods produce vitamins, nutrients andfatty acidswhich helps in resistance against
microorganisms and pathogens (FAO/WHO, 2001; Abd El-Salam et al., 2012). 20 to 40% fermented foods is necessary
to every human(Amadou et al., 2011a: Anukam and Reid, 2009; Rivera-Espinoza and Gallardo-Navarro, 2010). Lei
and Michaelsen (2006) describedthat to cure diarrhoea in undeveloped children probiotic foods are used for treatment.
Millet Koko is an African naturally fermented millet drink and porridge, categorized by Lei and Jacobsen (2004) as a
possible probiotic product also as Mangisi, Kunu-zaki and Ujia skinny, lactatefermented porridge (Amadou et al.,
2011a).
In colon some of thebacteria growth is limited by non-digestible foods like prebiotics(Laminu et al., 2011; Abd El-
Salam et al., 2012). Food ingredients classified as prebiotics may not be hydrolysed or absorbed in the
uppergastrointestinal tract, need to be a selective substrate for oneor a minimal number of colonic bacteria, must vary
the microbiota in colon to animproved composition and should induce luminal, or systematic effects that are
advantageous to the host health (Lei and Jacobsen, 2004). Cereals, in specific milletbased beverages and fermented
foods arebroadly studied and form of a diet in maximum African countries (Rivera-Espinoza and Gallardo-Navarro,
2010). Malting induces importantuseful biochemical changes in grain of millet. Jandhissimple like Kokoformed by
soaking pearl milletovernight, discarding the steep water, wetmilling the grains of milletalongside with spices like chili
pepper and ginger, water is added to the milled constituents to make dense slurry. Furais dough made up of flour of
millet, it is hand moulded into balls, placed inside a cooking pan containing hot water, and baked for about 30 minutes
at atmospheric pressure then the balls are squeezed again while still hot until a good smooth and minimum elastic mass
is gained. Sweetsour named Mangisi beverage, which is a natural fermented millet mash. Likewise, unfermented millet
beverages andfoods like Dambua steamed granulated dumpling; sweet beverage Masvusvu traditionally made from
unfermented malted Ragi and Ragi roti, identified as finger millet roti is an unleavened flatbread (Rivera-Espinoza and
Gallardo-Navarro, 2010; Amadou et al., 2011a).
Health benefits
Due to its maximum quantity of polyphenols and dietary fibers it helps in decrease the possibilities of Diabetes Mellitus
who are at risk. It has good fibercontent when compared to rice, wheat, etc. High fiberlevel contentreduces thedigestion
pace that helps in reducing the sugar levels of blood. After hours cravings for food andblood sugar levelscan be
maintained within safe range due to its low glycaemic index. Finger millet is very good source of iron and that’s a
beneficial for who are having low haemoglobin levels and who doesn’t have enough red blood cells(anaemic patients).
After sprouting there is increase inVitamin C and results in easy uptake of iron(Fe) into bloodstream.
Millet is a naturally gluten-free, it is a very good choice for people whowere suffering from celiac diseases
constantlyannoyed by the gluten content of other cereal grains. It is also beneficial for people who are suffering from
diabetic heart disease and atherosclerosis (Gélinas et al., 2008). Choi et al. (2005) and Park et al. (2008) reported that
proso milletprotein concentrate and Korean foxtail millet significantly raisedadiponectin and High-Density
lipoprotein(HDL) cholesterol levels and caused major reductions in insulin levels relative to a casein diet in type 2
diabetics. Additionally,proso milletprotein concentratehas shielding effects against D-galactosamininduced injury in
rats to liver (Ito et al., 2008). In type 2 diabetes proso millet/ whit millet protein might be a probable therapeutic
interventionChoi et al. (2005) and Park et al. (2008). Devi et al. (2011) reviews the character of dietary fiber and
polyphenols of finger milletand their role with reference to the health assistances associated with millet. Chandrasekhar
and Shahidi (2010) stated that onradical quenching activity, that non processed brown variety had the utmost radical
quenching activity rather than processed type and phytic acidwere liable for activity and suggested that tannins (Devi et
al., 2011; Quesada et al., 2011; Kamara et al., 2012). Millets extracted from the testahad exposed high antibacterial and
antifungal activity compared to whole flour extract due to its rich polyphenols content in testa (Viswanath et al., 2009;
Xu et al., 2011). Radical quenching possible of different millets like finger millet, foxtail millet, little millet,kodo
millet, barnyard millet, great millet and their white varieties were revealed to have important antioxidant movement by
one, 1, Diphenyl -2- picrylhydrazyl (DPPH) method (Devi et al., 2011; Quesada et al., 2011; Kamara et al., 2012).
Additionally, Kamara et al., 2012) reported that different radical scavenging actions of parted foxtail millet protein
hydrolysate.
International Journal of All Research Education and Scientific Methods (IJARESM), ISSN: 2455-6211
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CONCLUSION
In India and Africa finger millet is staple food and encouragedashealthy food. It is non-acid forming food and simple to
digest. It isone of the digestible grain and least allergic and as a warming grain so it helps to warmth the body during
the rainy season. It is found greatest among all cereals because of its nutritional and functional properties. Vitamins,
fatty acids, minerals, and antioxidant properties of this makes out solid contribution to human nutrition. A mixture of
millets with added sources of protein would compensate for the deficiency of certain amino like lysine. Regular use as
a nutrient and its products supports in management of different disorders in body by keeping blood sugar regulation.
Also, the meal based products of finger millet may be required due to the protecting role of testa that has health-
enhancing benefits. Finger millet is often utilized in many food formulations for productionof value-added products due
to its evenly balanced protein content and gluten-free properties. While the consumption pattern of finger millet is
restricted and continues to remain intrinsically, therefore its popularization within the wider range is the essential and
exact design of foods suitable to the peoplewhich will help in encouraging the consumption of this millet.
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