Evaluation of Indo African Finger Millet (Elevsine coracana) Genotypes for Wine Preparation


Affiliations

  • University of Agricultural Sciences, Department of Food Science and Nutrition, Bangalore, 560 065, India
  • University of Agricultural Sciences, Department of Food Science and Nutrition, 560 065, India
  • University of Agricultural Sciences, Department of Genetics and Plant Breeding, Bangalore, 560 065, India
  • University of Agricultural Sciences, Department of Crop Physiology, Bangalore, 560 065, India

Abstract

Finger millet (Eleusine coracana) is an important minor cereal cultivated for food on the Indian sub continent as well as in many African countries. It is an important cereal by acreage, excellent storage properties of the grain and value cereal, nutritionally, physiologically, medicinally and functionally reflecting the physico chemical characteristics of the grain. The average fiber content of 3.6 per cent unlike 0.2 per cent in rice or 1.2 per cent in bajra helps In maintenance of health. Carbohydrate content (72.0%) of finger millet is slightly higher from that of bajra or maize and less than rice (78.2%). It is also low in fat (1.3%) and contains 7.39 per cent of protein.

Subject Discipline

Health Care and Hospital Management

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