Vol. 12, Issue 1 (2023)

Author(s):
Attuluri Vagdevi, Samalla Trupthi, Mayank Pandey, Nalla Bharath Reddy and Maninder Singh

Abstract:
This article discusses the history, consumption, nutritional content, processing, and health advantages of one of India's first millets, finger millet, often known as ragi (2300 BC). Finger millet has the highest calcium (344 mg %) and potassium (408 mg %) content of all grains and millets. It has more dietary fibre, minerals, and amino acids including sulphur than white rice (current staple grain) of the nation. Despite the nutritional value of finger millet, urban Indians consume less of it, according to recent studies. Finger millet is processed by milling, malting, fermentation, popping, and decortication. Noodles, vermicelli, pasta, Indian sweet (halwa) papads, soups and baked items are also derived from finger millet. In vitro and in vivo (animal) experiments have demonstrated that it can aid in wound healing, lowering blood sugar and cholesterol. Regarding these health implications, however, there are no appropriate therapies or randomized clinical studies. The glycemic index (GI) of finger millet preparations ranges from low to high, however the bulk of investigations employed obsolete methodologies. Therefore, proper gastrointestinal (GI) testing of finger millet formulations as well as short- and long-term human intervention studies may be effective for establishing health benefits.