AI Article Synopsis
- Finger millet (Eleusine coracana) is a drought-resistant grain crop predominantly grown in Africa, India, Nepal, and parts of Asia, known for its high calcium content and presence of polyphenols.
- It’s traditionally used in making fermented beverages and weaning foods, with malted ragi providing higher energy density compared to gelatinized starch alternatives.
- Recent innovations include processing techniques like decortication and puffing, and the grain is noted for its low glycaemic index, making it beneficial for diabetic patients.
Article Abstract
Finger millet (Eleusine coracana) is a grass crop grown in Africa, India Nepal, and many countries of Asia. The plant and grain is resistant to drought, pests, and pathogens. It is rich in polyphenols and particularly in calcium. The double headed trypsin, α-amylase inhibitor from this grain has been isolated and characterized extensively. One major use for the grain is the making of fermented beverages after malting. α-Amylase and β-amylase are produced during germination. Food made from malted ragi is traditionally used for weaning and has been the source of low viscosity weaning foods that can deliver more energy per feed than those based on gelatinized starch. There is some evidence that foods from finger millet have a low gylcaemic index and are good for diabetic patients. Decortication, puffing, extrusion, and expansion are some of the new uses that the grain has been put to.
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| http://dx.doi.org/10.1016/S1043-4526(10)59006-5 | DOI Listing |
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