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Authors
Affiliations
1 College of Food Science and Technology, Bapatla, A.P., IN
2 A. N. G. R. A. U, Bapatla, A.P., IN
3 College of Food Technology, M. A. U., Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 4 (2011), Pagination: 158-161
Abstract
Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).
