Abstract
Finger millet is gaining the status as an ingredient in the production of function food. It promotes eating enriched food that is closed to their natural state rather than taking dietary supplements. It is highly suitable as cereal grain in human diet. It has high nutritive values; it is non-glutinous, non-acidic and easy to digest. The contents like phytic acids and phytate makes it a versatile crop. Finger millet provides phosphorus which plays a vital role in the structural development of body cells and bones. It is also well balanced with Essential amino acids along with vitamin A and vitamin B. The utility of finger millet crop for food applications is set out. Its content of calcium and iron are also important from nutraceutical viewpoint. In addition the biotic properties of • Flavonoids, carotenoids, and polyphenols add worth to the formulation. In finger millets the polyphenols play an important role as an antioxidant. The important antioxidant which finger millet acquires are vitamin C, vitamin E and beta-carotene. Fermented finger millet food or ragi soups are a good source of nutrition. Patents filed for upheaval in products and operations have received popularity and gives assurance for the future of finger millet industry
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