International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:2, February, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(2): 966-974

Nutritional Composition of Raw, Malted and Popped Finger Millet (Eleusine coracana) Varieties
Soubhagyalaxmi P. Hiremath* and K. Geetha
Department of Food Science and Nutrition, University of Agricultural Sciences, Bengaluru, Karnataka, India
*Corresponding author

Finger millet commonly known as Ragi is a rich source of several nutrients. An investigation was undertaken to study the nutritional composition of raw, malted and popped finger millet varieties. Five varieties of finger millet namely GPU 66, GPU 67, GPU 71, MR 6 and PR 202 were investigated for their nutritional contents before and after processing such as malting and popping. The nutrients analysed for raw, malted and popped finger millet varieties were moisture, protein, fat, crude fibre, ash and total dietary fiber. Carbohydrate and energy values were computed. Protein content of raw finger millet varieties ranged from 6.25 to 11.87 g/100g. Malt flour crude fibre ranged from 2.35 to 3.10 g/100g and that in popped flour from 2.00 to 2.45g/100g.GPU 66 and GPU 67 were found to be nutritionally better compared to other varieties both in raw and processed forms.

Keywords: Finger millet, Nutrients, Malting, Popping

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How to cite this article:

Soubhagyalaxmi P. Hiremath and Geetha, K. 2019. Nutritional Composition of Raw, Malted and Popped Finger Millet (Eleusine coracana) Varieties.Int.J.Curr.Microbiol.App.Sci. 8(2): 966-974. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.