Effect of roasting on functional and phytochemical constituents of finger millet (Eleusine coracana L.)

Singh, N. and David, J. and Thompkinson, D.K. and Seelam, B.S. and Rajput, H. and Morya, S. (2018) Effect of roasting on functional and phytochemical constituents of finger millet (Eleusine coracana L.). The Pharma Innovation Journal, 7 (4). pp. 414-418.

Preview

PDF (This is an Open Access Article) - Published Version | Preview

Abstract

Finger millet (Eleusine coracana L.) is a crop with potentially tremendous but under-explored source of nutraceutical properties as compared to other regularly consumed cereals. Roasting and grinding processes render the grain digestible. On roasting of finger millet it has been observed that it’s functional and phytochemical composition such as moisture, fat, protein, phenols and antioxidant activity tends to decrease slightly whereas total carbohydrate content, ash, fibre increases along with the increase in the bio-availability of minerals like calcium and iron. Thus, this study focused on improving the nutritional quality and increasing the bioavailability of nutrients by roasting the millets for nourishing the health and to promote finger millet utilization for future prospective.

Item Type:	Article
Uncontrolled Keywords:	Finger millet, roasting, bioavailability, nutraceutical, chemical composition
Author Affiliation:	Warner College of Dairy Technology, SHUATS, Allahabad, Uttar Pradesh, India
Subjects:	Food Security/Food Production/Nutrition
Divisions:	Millet
Depositing User:	Mr T L Gautham
Date Deposited:	12 Feb 2019 11:01
Last Modified:	12 Feb 2019 11:01
URI:	http://eprints.icrisat.ac.in/id/eprint/15831

Actions (login required)

View Item