Finger Millet: Biology, Functional Potential and Sustainable Utilization

Finger millet (Eleusine coracana), commonly known as ragi, is renowned for its high nutritional value and pleasant taste, making it a valuable source of carbohydrates similar to rice and wheat. Among millet varieties, finger millet is extensively cultivated. It offers vital vitamins and micronutrients that can enhance nutrition. Finger millet is abundant in nutrients, including carbohydrates, protein, fiber, and high-quality fats. Moreover, it contains notably higher levels of minerals such as calcium, potassium, magnesium, iron, manganese, zinc, and B-complex vitamins. The use of finger millet as an ingredient in functional food manufacturing is growing. It encourages consuming food that has been enhanced and is closer to its original state as opposed to taking dietary supplements. It is easy to digest, non-glutinous, and non-acidic, and it has a high nutritional value. Its ingredients, which include phytic acids and phytate, make it a crop with many uses. Furthermore, the inclusion of flavonoids, carotenoids, and polyphenols in the formulation enhances its value. Certain compounds exhibit anti-inflammatory, anti-cancerous, and antioxidant properties, such as epigallocatechin, trypsin, and α-amylase. Ragi shows significant potential as a rich source of essential minerals and as a functional food offering various health benefits to individuals.