Nutritional Advantages and Opportunities for Its Processing of Finger Millet (Eleusine coracana L.): A Comprehensive Review

Abstract

Finger millet (Eleusine coracana L.) stands out as a highly nutritious yet underutilized grain among the millets. Despite its substantial health benefits, finger millet remains one of the least consumed foods globally. With the world's population growing at an unprecedented rate, addressing food security and malnutrition is a critical challenge. UNICEF reports indicate that nearly 2 billion people suffer from hidden hunger, and one in five children under five years old experience stunted growth due to malnutrition. Finger millet offers a promising solution to these issues due to its rich nutritional profile, which surpasses that of many common cereals. This review comprehensively examines the nutritional advantages of finger millet, highlighting its high content of calcium, iron, dietary fiber, and essential amino acids. Additionally, finger millet is a rich source of antioxidants and has a low glycemic index, making it beneficial for managing diabetes and other metabolic disorders. The review also explores various opportunities for processing finger millet to enhance its appeal and consumption. Processing techniques such as malting, fermentation, and extrusion can improve the bioavailability of nutrients and create diverse, palatable food products. By leveraging modern processing technologies, finger millet can be transformed into a staple food that addresses nutritional deficiencies and contributes to global food security. This review aims to underscore the importance of finger millet in combating malnutrition and promoting sustainable food systems. Increased awareness and research into finger millet's nutritional benefits and processing opportunities can pave the way for its broader adoption and integration into daily diets, ultimately contributing to better health outcomes worldwide.