The Indian Journal of Nutrition and Dietetics

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Evaluation of Indo African Finger Millet (Elevsine coracana) Genotypes for Wine Preparation


Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
2 Department of Genetics and Plant Breeding, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
3 Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
     

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Finger millet (Eleusine coracana) is an important minor cereal cultivated for food on the Indian sub continent as well as in many African countries. It is an important cereal by acreage, excellent storage properties of the grain and value cereal, nutritionally, physiologically, medicinally and functionally reflecting the physico chemical characteristics of the grain. The average fiber content of 3.6 per cent unlike 0.2 per cent in rice or 1.2 per cent in bajra helps In maintenance of health. Carbohydrate content (72.0%) of finger millet is slightly higher from that of bajra or maize and less than rice (78.2%). It is also low in fat (1.3%) and contains 7.39 per cent of protein.
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  • Evaluation of Indo African Finger Millet (Elevsine coracana) Genotypes for Wine Preparation

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Authors

B. K. Shashi
Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
Sunanda Sharan
Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
Shailaja Hittalamani
Department of Genetics and Plant Breeding, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
A. G. Shankar
Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
T. K. Nagarathana
Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore-560 065, India

Abstract


Finger millet (Eleusine coracana) is an important minor cereal cultivated for food on the Indian sub continent as well as in many African countries. It is an important cereal by acreage, excellent storage properties of the grain and value cereal, nutritionally, physiologically, medicinally and functionally reflecting the physico chemical characteristics of the grain. The average fiber content of 3.6 per cent unlike 0.2 per cent in rice or 1.2 per cent in bajra helps In maintenance of health. Carbohydrate content (72.0%) of finger millet is slightly higher from that of bajra or maize and less than rice (78.2%). It is also low in fat (1.3%) and contains 7.39 per cent of protein.