Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review

Millets are underutilized minor cereal crops which are consumed as staple food in developing countries of Asia and Africa. Among the different kinds of millets available worldwide, finger millet (FM), Eleusine coracana (L.) is most cultivated amongst small millets. It belongs to the Poaceae family and is rich in essential amino acids, fatty acids, dietary fibre, and minerals, especially calcium. It also contains several bioactive compounds rendering strong antioxidative potential. FM has low glycemic index and are hypoglycemic in nature ascribing to high dietary fiber and resistant starch. Furthermore, the protein and lipid content interfere with starch digestion affecting the rate of its hydrolysis and thus glucose release. The antinutritional factors (ANFs) namely phytic acid and tannins present in FM have been the major impediments in its consumption. However, conventional, and advanced processing techniques reduces ANFs thus increasing its nutritional bioavailability. In recent years, FM has gained attention for improving food quality and the pursuits of human health. The present review paper summarizes the recent literature available on nutritional composition and polyphenolic profiles of FM. Additionally, in vitro digestibility and physicochemical properties to explore its wider applications in developing varied food products have been discussed.