Development and quality evaluation of a finger millet ( (L.) Gaertn.) flour incorporated set yoghurt.

Nutritional and therapeutic properties of yoghurts can be enhanced by incorporating bioactive food components. The present study was focused on formulating a finger millet flour incorporated set yoghurt to deliver the inherent health benefits of finger millet to consumers in a ready-to-eat way. Ten yoghurt samples were formulated incorporating different percentages of finger millet flour.

Anti-inflammatory and Antioxidant Properties of Finger Millet ( (L.) Gaertn.) Varieties Cultivated in Sri Lanka.

The prevalence of inflammatory-mediated and oxidative stress-associated diseases is increasing worldwide, creating an increasing demand for novel sources of anti-inflammatory agents and antioxidants. This study was focused on determining the arachidonate 5-lipoxygenase (A5-LOX), xanthine oxidase (XO), hyaluronidase and oxidative burst inhibitory activities, and antioxidant properties of Ravi, Rawana, and Oshadha finger millet varieties using ethanolic and methanolic extracts. Among all extracts, the methanolic extract of Oshadha exhibited the highest A5-LOX (IC value: 484.

Formulation and quality evaluation of finger millet ( (L.) gaertn.) flour incorporated biscuits.

Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour.