publication . Article . 2015

RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana)

Pradyuman Kumar; Amir Gull; Kamlesh Prasad; Gulzar Ahmad Nayik;
Open Access English
  • Published: 01 Dec 2015 Journal: Cogent Food & Agriculture (issn: 2331-1932, Copyright policy)
  • Publisher: Taylor & Francis Group
AbstractFinger millet (Eleusine coracana L.) is also known as African millet and is commonly called “ragi” in India. It has excellent nutritional value and is even superior to other common cereals. It is a richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are oleic (49%), linoleic (25%), and palmitic acids (25%). Finger millet contains both water-soluble and lipo-soluble vitamins. Emerging bakery products prepared from this millet are pasta, noodles, vermicelli, and bread. Being gluten free, it is suitable for individuals suffering from celiac disease. Finger millet grain is a rich source of seve...
Medical Subject Headings: food and beverages
free text keywords: finger millet, calcium, magnesium, pasta, cholesterol lowering, blood glucose, Agriculture, S, Food processing and manufacture, TP368-456, Gluten free, Glucose lowering, chemistry.chemical_element, chemistry, Agronomy, Palmitic acid, chemistry.chemical_compound, Food science, Eleusine, biology.organism_classification, biology
Agricultural and Food Sciences
Rural Digital Europe
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