Significance of Finger Millet in Nutrition, Health and Value added Products: A Review

Abstract

This review assesses the nutritional and health attributes of finger millet and its utilization in value added foods. Finger millet (Eleusine coracana L.) ragi or mandua is one of the important millet grown extensively in various regions of India and Africa. With regard to protein (6-8%) and fat (1-2%) it is comparable to rice and
with respect to mineral and micronutrient contents it is superior to rice and wheat. Nutritionally; it has high content of calcium (344 mg/100g), dietary fiber (15-20%) and phenolic compounds (0.3–3%). This minor millet contains important amino acids viz isoleucine, leucine, methionine and phenyl alanine which are deficient in other starchy meals. It is also known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant, which are mainly attributed due to its polyphenol and dietary fiber contents. Being indigenous minor millet it is used in the preparation of various foods both in natural and malted forms. Grains of this millet are converted into flours for preparation of products like porridge, puddings, pancakes, biscuits, roti, bread, noodles, and other snacks. Besides this it is also used
as a nourishing food for infants when malted and is regarded as wholesome food for diabetic’s patients.

Full text

JECET; June 2014-August 2014; Vol.3.No.3, 1601-1608. E-ISSN: 2278–179X
Journal of Environmental Science, Computer Science and
Engineering & Technology
An International Peer Review E-3 Journal of Sciences and Technology
Available online at www.jecet.org
Section C: Engineering & Technology
Review Article
JECET; June 2014-August 2014; Sec .C, Vol.3.No.3, 1601-1608.
1601
Significance of Finger Millet in Nutrition, Health and
Value added Products: A Review
Amir Gull*, Romee Jan, Gulzar Ahmad Nayik, Kamlesh Prasad
and Pradyuman Kumar
*Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India
Received: 12 May 2014; Revised: 24 May 2014; Accepted: 02 June 2014
Abstract: This review assesses the nutritional and health attributes of finger millet
and its utilization in value added foods. Finger millet (Eleusine coracana L.) ragi or
mandua is one of the i mportant millet grown extensively in various regions of India
and Africa. With regard to protein (6-8%) and fat (1-2%) it is comparable to rice and
with respect to mineral and micronutrient contents it is superior to rice and wheat.
Nutritionally; it has high content of calcium (344 mg/100g), dietary fiber (15-20%)
and phenolic compounds (0.3–3%). This minor millet contains important amino acids
viz isoleucine, leucine, methionine and phenyl alanine which are deficient in other
starchy meals. It is also known for several health benefits such as anti-diabetic, anti-
tumerogenic, atherosclerogenic effects, antioxidant, which are mainly attributed due
to its polyphenol and dietary fiber contents. Being indigenous minor millet it is used
in the preparation of various foods both in natural and malted forms. Grains of this
millet are converted into flours for preparation of products like porridge, puddings,
pancakes, biscuits, roti, bread, noodles, and other snacks. Besides this it is also used
as a nourishing food for infants when malted and is regarded as wholesome food for
diabetic’s patients.
Keywords: Finger millet, Calcium, Dietary fiber, Phenolics, Diabetics, Health foods,
nourishing food.

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INTRODUCTION
Finger millet (Eleusine coracana L.) is commonly known as ragi or mandua is extensively cultivated
in various regions of India and in the entire world. India is the major producer of finger millet
contributing nearly 60% of the global production1.Finger millet is consumed without dehulling. It is
better adapted in higher rainfall areas (600-1,200 mm) particularly to acid soils and matures within
100-130 days. One of the important features of this millet is its ability to adjust itself in different agro-
climatic conditions which reflects it having highest productivity amoung millets2. In India it is widely
grown in the states of Karnataka, Tamil Nadu, Andhra Pradesh and parts of North India3. Although
finger millet does not enter the international markets as an item of trade, but it is an important crop in
the areas of adaptation, and is a good source of protein, fat and minerals.
In East-Africa and South-East-Asia this minor cereal is a staple food for a large segment of low-
income group populations. It is a small seeded (1.2-1.8mm diameter) minor cereal with light brown to
brick red-colored seed coat rich in phytochemicals, such as dietary fiber and polyphenols compared to
other cereals such as barley, rice, maize, and wheat5. Being indigenous minor millet this is used in the
preparation of geriatric, infant food and health foods both in natural and malted forms. The grains of
this millet are converted into flours for preparation of products like porridge, puddings, pancakes,
biscuits, roti, bread and other snacks6.When malted it is also used as a nourishing food for infants and
is regarded as wholesome food for diabetic’s patients.
Nutritional Value of Finger Millet: Finger millet grain has a carbohydrate content of 81.5%, protein
9.8%, crude fiber 4.3%, and mineral 2.7% which is comparable to other cereals like rice, wheat, maize
and millets (Table 1). Its crude fiber and mineral content is remarkably higher than those of wheat
(1.2% fiber, 1.5% minerals) and rice (0.2% fiber, 0.6% minerals); its protein profile is relatively well
balanced; as it contains more lysine, threonine, and valine than other millets7, 8. In addition to this
black finger millet contains 8.71 mg/g dry weight fatty acid and 8.47 g/g dry weight protein9. Finger
millet varieties contain calcium (220–450) and iron (3–20%) respectively10. The finger millet contains
important amino acids viz., isoleucine (4.4 g), leucine (9.5 g), methionine (3.1 g) and phenyl alanine
(5.2 g) which are deficient in other starchy meals. Millets also contains B vitamins, especially niacin,
B6 and folic acid calcium, iron, potassium, magnesium and zinc4.
Table.1: Composition of Ragi millets, Rice and Wheat (per 100 g edible portion,
12% moisture content)
*Source: USDA Nutrient database
S.No Particulars Ragi millet Rice* Wheat*
1
Carbohydrat
es(g)
72.6
78.2
71.2
2 Protein(g) 7.7 6.8 11.8
3
Fat(g)
1.5
0.5
1.5
4 Crude fibre (g) 3.6 5.2 12.9
5 Ash (g) 2.7 0.6 1.5
6
Calcium(mg)
344
10
41
7 Phosphorus(mg) 250 160 306
8 Iron(mg) 6.3 0.5 3.9
9
Manganese(mg)
3.5
1.0
13.3
10 Magnesium(mg) 130 32 120

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Polyphenols and Dietary Fibre: Finger millet grain has a dark brown seed coat, rich in polyphenols
compared to many other cereals such as barley, rice, maize and wheat5.These Phenolics are not
equally distributed in the grain, but are mainly concentrated in the outer layers, namely, aleurone
layer, testa, and pericarp, which form the main components of the bran fraction. The Phenolic
compounds in grains exist as free, soluble conjugates and insoluble bound forms. Major bound
phenolics present in finger millets are ferulic acid and p-coumaric acid, and the bound phenolic
fraction account for 64–96 and 50–99% of total ferulic acid and p-coumaric acid contents of millet
grains, respectively. Varieties of Finger millets are also reported to contain proanthocyanidins, also
known as condensed tannin11. These are high-molecular weight polyphenols that consist of
polymerized flavan-3-ol and/or flavan-3, 4-diol units. Proanthocyanidins are biologically active; these
may lower the nutritional value and biological availability of proteins and minerals when present in
sufficient quantities12. So far the millet varieties studied, local finger millet had the highest content
(311.28±3.0) µmol of catechin equivalent/ g of defatted meal) followed by finger (Ravi), foxtail, little,
pearl, and proso millets. These values for millets were higher than those reported for barley13.
Finger millet grain genotypes have varied total tannin and Phenolic contents. Grains with light-
colored types contain much lower total phenolics and tannins compared to brick red pigmented types.
Red colored varieties having pigmented testa are known to contain much tannin content and these are
located in the said tissue of the grain14. They observed that brown varieties contained (1.2– 2.3%)
higher proportions of polyphenols than white (0.3– 0.5%) varieties15. Considerable differences (0.19–
3.37%) in the total polyphenol contents (as catechin equivalents) among 85 Indian finger millet
varieties have been reported16. Tannin content was estimated in hilly region varieties was found to be
less compared to base region varieties17. These noticeable differences between polyphenols content in
white and brown varieties could be due to the presence of the red pigments, such as anthocyanins,
which are generally polymerized phenolics present in brown cultivars.
Phenolics found in finger millet fall into three classes namely hydroxybenzoic acid derivatives,
Hydroxycinnamic acid derivatives and Flavonoids having basic skeleton of C6–C1, C6–C3 and C6-
C3–C6. The compounds indentified in this minor millet are as Gallic acid, protocatechuic acid,
p-hydroxybenzoic acid, vanillic acid, syringic acid, ferulic acid, trans cinnamic acid- coumaric acid,
caffeic acid, sinapic acid, quercetin and proanthocyanidins (condensed tannins). Phenolics present in
finger millet grain particularly tannins in the outer layer of grains acts as a physical barrier to fungal
invasion and thus imparts resistance of grain t o fungal attack. Finger millet seed coat contains high
polyphenolic content as compared to its whole flour extracts, and these seed coat based polyphenols
show high antifungal and antibacterial activity as compared to the flour extracts. The good storage
stability of finger millet and its processed foods is attributed due to this phenolic content.
The free radicals formed due to the oxidation of microbial membranes and cell components forms
irreversible complexation with nucleophillic amino acids leading to inactivation of enzymes are major
biochemical benefits of polyphenols towards the antifungal activity. Besides, their functionality loss
and also the interaction of polyphenolic compounds, especially tannins with biopolymers and with
complex metal ions making them unavailable to micro-organisms are some of the mechanisms
involved in the inhibitory effect of phenolic compounds on microorganisms. Flavonoids and tannins
present in millet seed coat are multifunctional and they act as reducing agents (free radical
terminators), metal chelators, and singlet oxygen quenchers. Finger millet being a potent source of
antioxidants and this has high radical-scavenging activity higher than that of wheat, rice, and other
millets. The brown or red variety of finger millet had higher activity (94%) using the DPPH method
than the white variety (4%), which had lower activity. Carbohydrates present in finger millet are
slowly digested and assimilated than those present in other cereals. Regular consumption of finger

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millet having high polyphenols and dietary fiber contents are known to reduce the risk of diabetes
mellitus and gastrointestinal tract disorders, and this property is due to this high polyphenol and
dietary fiber content. Finger millet is having high proportion of dietary fiber than many other cereals.
Health benefits associated with finger millet are delayed nutrient absorption, increased faecal bulk,
lowering of blood lipids, prevention of colon cancer, barrier to digestion, mobility of intestinal
contents, increased faecal transit time and fermentability characteristics18. Ragi also contains a
functional fibre fraction known as RS, this escapes the enzymatic digestion, imparts beneficial effects
by preventing several intestinal disorders19, 20. As it escapes digestion and provides fermentable
carbohydrates for colonic bacteria. It also provide benefits such as the production of desirable
metabolites, including short-chain fatty acids in the colon, especially butyrate, which seems to
stabilize colonic cell proliferation as a preventive mechanism for colon cancer. Besides its therapeutic
effects, resistant starch (RS) provides better appearance, texture, and mouth feel than conventional
fibres21.
Value Added Products from Finger Millet: It can be used in a variety of ways and is a great
substitute for other grains such as rice and other starchy grains. Some of the examples of value added
products and possibilities of utilizing this minor millet as one of the basic ingredients are discussed
below. These products are either in practice or have been demonstrated for enhancing consumption of
this particular millet.
Chapatti (Roti): Wheat and finger millet in the ratio of 7:3 (wheat: finger millet) is suitable for
making chapatti (roti). In this proposed blend, though the gluten content is reduced the making of
flattering chapatti is not affected. Moreover, the color of the chapatti turns to slightly dark.
Fortification of finger millet in chapattis not only improves the taste but also controls glucose levels in
diabetic patients very efficiently. Slower digestion rate and bulkiness of the fibres makes us feel fuller
on, fewer calories and therefore may help to prevent from eating excess calories. In addition Finger
millet fiber content is helpful to the individuals having the problem of constipation.
Papad: Papad from finger millet flour 15-20% (w/w) along with other essential ingredients such as
black or green gram, rice and spices is also prepared in which it is used as base material. In this flour
is first cooked in water till it is gelatinized and dough is prepared. From this dough thin sheet are
prepared by rolling it and cutting into desired shapes and sizes followed by drying of these papad
pieces to desired moisture content of 7- 8% (db). However it gives a little dark color to the papad as
the pericarp is not separated out from the starch, which again upon frying or roasting turns to lighter
with good consumer acceptability.
Puffing or Popping: Puffing or popping is one of the popular traditional methods done in case of
millets. The popped millet and its flour is a RTE product with pleasing texture and appealing flavor.
This process improves the nutritional value by inactivating some of the anti- nutritional factors and
thereby enhancing the protein and carbohydrate digestibility22. The appearance, color, taste and aroma
of the processed raw material it also enhanced by this process. The flour can be used for different
types of RTE food preparations depending upon the taste and likings. For puffing, the whole finger
millet grain is conditioned by mixing additional water so as to reach its moisture content in the range
of 18-20% and tempered for about 4-6 hours under shed. The conditioned grains are puffed by
agitation on the hot sand surface maintained at about 230 - 250 ˚C for short time following HTST
(high temperature and short time) process. During this process, the sugars present in the aleurone
layer react with amino acids of the millet causing Millard reaction and as a result, a pleasant and
highly desired aroma is developed. Moreover, during this process, the vapour pressure of the grain
increases and the moisture present in the grain turns into steam; gelatinization of the starch takes
places and explodes. Since during this process as grains are dehydrated to extremely low level of

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moisture content, nearly 3-5%, the shelf-life is enhanced. For mass production of puffing millet grains
now day’s modern air puffing machines have been developed. These machines have advantage that is
no risk of sticking sand particles with the product in machine during popping or puffing. Puffed finger
millet grains can be converted into powder by simple grinding which can further be enriched with
additional ingredients.
Malting – Weaning Food: For infant feeding purpose traditionally the millet malt is utilized and also
to prepare beverages either with milk of lukewarm water with the addition of sugar since old times.
Finger millet having good malting characteristics is used to prepare weaning foods. Its malting is
popular particularly in the areas of Karnataka and some parts of Tamil Nadu. Malting of finger millet
improves its digestibility, sensory and nutritional quality as well as has pronounced effect in lowering
the antinutrients23. The inherent qualities of Finger millet make it superior compare to other cereals
and also qualify for malting and preparation of malted foods. As it is resistant to fungal infection and
elaboration of alpha and beta amylase during germination and during desirable aroma is developed
during roasting/kilning makes it an ideal grain for malt foods. In order to make milk based beverage
the malted weaning food is mixed with powdered sugar, milk powder or whole milk along with
flavoring agents. This preparation is a good source of nutrition and suitable for all the age groups.
Popularly this preparation is known as ‘ragi malt’ and can be used as health drink or energy drink.
Noodles – Vermicelli: Changing food habits of children and teenaged groups have created a good
market of noodles in India and abroad. The demand for millet noodles particularly made out of finger
millet is growing due to awareness of its nutritional properties. Different combinations of Noodles are
prepared, exclusively made of finger millet, finger millet and wheat in the ratio of 1:1 and finger
millet blended with wheat and soy flour in the ratio of 5:4:1.Noodles are the pasta like products also
known as convenience foods prepared through cold extrusion system which become hard and brittle
after drying. The cooking of these noodles is very convenient and requires few minutes.
Extruded Products: Extrusion technology is a novel way of transforming ingredients into value
added products. Now days extruded products prepared from different grains are very popular among
the all age groups and their demand is growing, one such example is ‘Kurkure’, very popular among
children. Flour or grits of Finger millet exhibits good extrusion characteristics. Finger millet flour like
other preparations can be blended with other legume flour ingredients in appropriate proportion with
further fortification of minerals and vitamins to design a balanced nutritional extruded food.
Fermented Foods: Dosa and Idli are popular fermented foods in many parts of India. These are also
very common breakfast foods and evening meals in southern part of the country. For these kinds of
fermented foods finger millet is widely used as one of the ingredient. Addition of this millet not only
improves the taste but at the same time enriches the food value in terms of protein, calcium and fibre.
Sprouted finger millet grain or the malted grains are also used for fermented foods depending on the
taste and choice.
Ragi Soup: Ragi soup is prepared by mixing the ragi flour into water (one part ragi flour and 2.5 parts
water). Sufficient mixing or stirring is taken so that lump formation should not occur and the mix
should leave a smooth and thick body. Under medium heat this mix is then heated for 15-17 minutes
or till it is cooked. Continuous stirring during heating is needed to avoid any further lump formation.
After cooking, mix is removed from the heat and mixed with curd (half tea cup) and salt to taste. After
leaving it for another 5 minutes it is ready to serve as warm. Further cooling is required in case of cold
serving. Besides this Ragi Pakora (finger millet fritters), Ragi Vada are also prepared from this millet.
Many other local preparations are in practice in addition to the above preparations making use of
finger millet depending upon the local habits and choices. Modern products available in the market
incorporated with finger millet are ragi health drink (baby vita), foodles, multi-grain noodle, ragi

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biscuit, ragi vermicelli etc. Being comparable and even superior to many cereals in terms of mineral
and micronutrient contents. Its major use as food has remained only in the area where it is cultivated
and to the traditional preparations24. This millet has good potential of providing nutritional security to
the consumers25. With the advancement of post-harvest processing and value addition technologies, its
consumption can be increased in urban area.
CONCLUSION
Finger millet being staple food in different parts of India and abroad is promoted as an extremely
healthy food. Its nutritional and functional properties have been reviewed and found best among all
cereals grains. Vitamins, minerals, fatty acids and antioxidant properties of this make its strong
contribution to human nutrition. This could be a strategic grain used to complement the diet in
rural/marginal regions where energy-protein malnutrition affects most of the population. Finger millet
can be used in different food formulations for making value added products due to its well-balanced
protein profile and gluten free properties. Although the consumption pattern of this millet is specific
and continue to remain as such, therefore its popularization in the broader range is essential and
specific design of foods acceptable to the population can help in promoting the consumption of this
millet.
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*Corresponding Author: Amir Gull; Research Scholar, Department of Food Engineering &
Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India