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Vol. 7, Issue 4 (2018)

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

Author(s):
Neha Singh, John David, DK Thompkinson, Blessy Sagar Seelam, Hridesh Rajput and Sonia Morya
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.
Pages: 414-418  |  1395 Views  710 Downloads


The Pharma Innovation Journal
How to cite this article:
Neha Singh, John David, DK Thompkinson, Blessy Sagar Seelam, Hridesh Rajput, Sonia Morya. Effect of roasting on functional and phytochemical constituents of finger millet (Eleusine coracana L.). Pharma Innovation 2018;7(4):414-418.
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