Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review.

Autor:	Abioye VF; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Babarinde GO; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Ogunlakin GO; Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Adejuyitan JA; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Olatunde SJ; Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria., Abioye AO; Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
Jazyk:	angličtina
Zdroj:	Heliyon [Heliyon] 2022 Dec 14; Vol. 8 (12), pp. e12310. Date of Electronic Publication: 2022 Dec 14 (Print Publication: 2022).
DOI:	10.1016/j.heliyon.2022.e12310
Abstrakt:	Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet ( Eleusine coracana L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages. There is a wealth of research on the nutritional and health benefits of this crop, but little is known about how varietal difference and processing affect these qualities. Therefore, this study reviewed the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security. Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. The amount of minerals, particularly calcium and potassium, is larger than what is found in the most popular grains, including wheat and rice. The grain of finger millet is non-glutinous and contains only 1.3% fat; in contrast to other types of millet which are noticeably higher in dietary fibre, protein, ash, and fat. The coloured varieties particularly have high levels of minerals, antioxidants, and phytochemicals. The nutritional and phytochemical qualities of finger millet are affected by the cultivars, varieties, and geographical locations. This study elucidates the qualities of finger millet varieties and methods of processing which will help in the selection of appropriate cultivars for food applications. Competing Interests: The authors declare no competing interests. (© 2022 The Author(s).)
Databáze:	MEDLINE
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