Finger Millet (Ragi, Eleusine coracana L.). A Review of Its Nutritional Properties, Processing, and Plausible Health Benefits

Advances in Food and Nutrition Research

Volumn 69, Issue , 2013, Pages 1-39

  Shobana, S ^a   Krishnaswamy, K ^a   Sudha, V ^a   Malleshi, N G ^a   Anjana, R M ^a   Palaniappan, L ^b   Mohan, V ^a  

^a MADRAS DIABETES RESEARCH FOUNDATION   (India)

^b PALO ALTO MEDICAL FOUNDATION RESEARCH INSTITUTE   (United States)

Author keywords

Available carbohydrates; Diabetes; Glycemic index; Obesity; White rice

Indexed keywords

EID: 84875589372     PISSN: 10434526     EISSN: None     Source Type: Book Series    
DOI: 10.1016/B978-0-12-410540-9.00001-6     Document Type: Chapter

References (133)

1. Aarthi A., Urooj A., Puttaraj A. Starch digestibility and nutritionally important starch fractions in cereals and mixtures. Starch/Starke 2003, 55:94-99.
2. Achaya K.T. Indian food: A historical companion 1992, Oxford University Press, USA.
3. Achaya K.T. The illustrated food of India A-Z 2009, Oxford University Press, New Delhi, India.
4. Anju T., Sarita S. Suitability of Foxtail millet (Setaria italica) and Barnyard millet (Echinochloa frumentacea) for development of low glycemic index biscuits. Malaysian Journal of Nutrition 2010, 16(3):361-368.
5. Antony U., Moses L.G., Chandra T.S. Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet. World Journal of Microbiology and Biotechnology 1998, 14(6):883-886.
6. Augustin L.S., Franceschi S., Jenkins D.J.A., Kendall C.W.C., Vecchia C.L. Glycemic index in chronic disease: A review. European Journal of Clinical Nutrition 2002, 56:1049-1071.
7. Backes A.C., Abbasi F., Lamendola C., McLaughlin T.L., Reaven G., Palaniappan L.P. Clinical experience with a relatively low carbohydrate, calorie-restricted diet improves insulin sensitivity and associated metabolic abnormalities in overweight, insulin resistant South Asian Indian women. Asia Pacific Journal of Clinical Nutrition 2008, 17(4):669-671.
8. Birkett A.M. Resistant starch. Novel food ingredients for weight control 2007, 174-197. Woodhead Publishing Limited/CRC Press, Washington, DC/England. C.J.K. Henry (Ed.).
9. Brand Miller J., Wolever T.M.S., Foster-Powell K., Colagiuri S. The new glucose revolution 2007, Marlowe & Company, New York. 3rd ed.
10. Brouns F., Bjorck I., Frayn K.N., Gibbs A.L., Lang V., Slama G., et al. Glycemic index methodology. Nutrition Research Reviews 2005, 18(1):145-171.
11. Chandrasekara A., Shahidi F. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn. Journal of Functional Foods 2011, 3:144-158.
12. Chethan S. Finger millet (Eleusine coracana) seed polyphenols and their nutraceutical potential 2008, University of Mysore, Mysore, India, Ph.D. Thesis.
13. Chethan S., Dharmesh M.S., Malleshi N.G. Inhibition of aldose reductase from cataracted eye lenses by finger millet (Eleusine coracana) polyphenols. Bioorganic & Medicinal Chemistry 2008, 16:10085-10090.
14. Chethan S., Malleshi N.G. Finger millet polyphenols: Characterization and their nutraceutical potential. American Journal of Food Technology 2007, 2(7):582-592.
15. Chethan S., Malleshi N.G. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chemistry 2007, 105:862-870.
16. Chitra K.V., Bhaskaran T. Glycemic response of diabetics to selected cereals administered in different forms. The Indian Journal of Nutrition and Dietetics 1989, 26:122-128.
17. de Munter J.S.L., Hu F.B., Spiegelman D., Franz M., van Dam R.M. Whole grain, bran, and germ intake and risk of type 2 diabetes: A prospective Cohort study and systematic review. PLoS Medicine 2007, 4(8):1385-1395.
18. Desai A.D., Kulkarni S.S., Sahoo A.K., Ranveer R.C., Dangde P.B. Effect of supplementation of malted ragi flour on the nutritional and sensorial characteristics of cake. Advance Journal of Food Science and Technology 2010, 2(1):67-71.
19. Dixit A.A., Azar K.M.J., Gardner C.D., Palaniappan L.P. Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease. Nutrition Reviews 2011, 69(8):479-488.
20. Doraiswamy T.R., Singh N., Daniel V.A. Effects of supplementing ragi (Eleusine coracana) diets with lysine or leaf protein on the growth and nitrogen metabolism of children. British Journal of Nutrition 1969, 23:737-743.
21. Dykes L., Rooney L.W. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 2007, 52(3):105-111.
22. Food and Agricultural Organisation (FAO) of the United Nations Sorghum and millets in human nutrition (FAO Food and Nutrition Series, No. 27) 1995, ISBN 92-5-103381-1.
23. FAO/WHO Carbohydrates in human nutrition: Report of joint FAO/WHO expert consultation. FAO Food and Nutrition 1998, 66:1-140.
24. Fuller D.Q. Fifty years of archeaobotanical studies in India: Laying a solid foundation. Indian archealogy in retrospect Archeology and interactive disciplines 2002, Vol. III:247-364. Manohar, Delhi. S. Settar, R. Korisettar (Eds.).
25. Fuller D.Q. African crops in prehistoric South Asia: A critical review. Food, fuel and fields. Progress in African archaeobotany 2003, 239-271. Heinrich-Barth Institute, Koln. K. Neumann, A. Butler, S. Kahlheber (Eds.).
26. Geervani P., Eggum O. Nutrient composition and protein composition of minor millets. Plant Foods for Human Nutrition 1989, 39:201-208.
27. Geetha C., Easwaran P.P. Hypoglycemic effect of millet incorporated breakfast items on selected non-insulin dependent diabetic patients. The Indian Journal of Nutrition and Dietetics 1990, 27(11):316-320.
28. Gopalan C., Rama Sastri B.V., Balasubramanian S.C. Nutritive value of Indian foods 2009, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
29. Guha M., Malleshi N.G. A process for preparation of pre-cooked cereals and vegetables based foods suitable for use as instant soup mix or of similar type foods 2006, Indian Patent 257/NF/06.
30. Hegde P.S., Anitha B., Chandra T.S. In vivo effect of whole grain flour of finger millet (Eleusine coracana) and kodo millet (Paspalum scrobiculatum) on rat dermal wound healing. Indian Journal of Experimental Biology 2005, 43(3):254-258.
31. Hegde P.S., Chandra T.S. ESR spectroscopic study reveals higher free radical quenching potential in kodo millet (Paspalum scrobiculatum) compared to other millets. Food Chemistry 2005, 92:177-182.
32. Hegde P.S., Chandrakasan G., Chandra T.S. Inhibition of collagen glycation and crosslinking in vitro by methanolic extracts of finger millet (Eleusine coracana) and kodo millet (Paspalum scrobiculatum). The Journal of Nutritional Biochemistry 2002, 13:517-521.
33. Hegde P.S., Rajasekaran N.S., Chandra T.S. Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats. Nutrition Research 2005, 25:1109-1120.
34. Hulse J.H., Laing E.M., Pearson O.E. Sorghum and the millets: Their composition and nutritive value 1980, Academic Press, London.
35. Indian Council of Medical Research (ICMR) Nutrient requirements and recommended dietary allowances for Indians 2010, A report of the Expert Group of the Indian Council of Medical Research.
36. Itagi H.B.N., Singh V. Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. Journal of Food Science and Technology 2011, 49(1):74-81.
37. Itagi H.B.N., Singh V., Indiramma A.R., Prakash M. Shelf stable multigrain halwa mixes: Preparation of halwa, their textural and sensory studies. Journal of Food Science and Technology 2011, 10.1007/s13197-011-0423-z.
38. Joseph K., Kurien P.P., Swaminathan M., Subrahmanyan V. The metabolism of nitrogen, calcium and phosphorus in under nourished children. British Journal of Nutrition 1959, 13:213-218.
39. Jung E.Y., Suh H.J., Hong W.S., Kim D.G., Hong Y.H., Hong I.S., et al. Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutrition Research 2009, 29:457-461.
40. Jyotsna R., Soumya C., Indrani D., Venkateswara Rao G. Effect of replacement of wheat flour with finger millet flour (Eleusine corcana) on the batter microscopy, rheology and quality characteristics of muffins. Journal of Texture Studies 2011, 42(6):478-489.
41. Kamala K., Ganesan A., Shobana S., Sudha V., Malleshi N.G., Mohan V. Dietary management of finger millet. Current Science (Correspondence) 2010, 99(1):9.
42. Kamat S.S. A study on documentation and evaluation of indigenous method of preparation of papad with special reference to cereals and millets 2008, M. Sc. Dissertation Thesis, University of Agricultural Sciences, Dharward, Karnataka.
43. Kannan S. Finger millet in nutrition transition: An infant weaning food ingredient with chronic disease preventive potential. British Journal of Nutrition 2010, 104:1733-1734.
44. Kavita M.S., Prema L. Postprandial blood glucose response to meals containing different carbohydrates in diabetics. The Indian Journal of Nutrition and Dietetics 1995, 32:123-127.
45. Krishnan R., Dharmaraj U., Sai Manohar R., Malleshi N.G. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry 2011, 129(2):499-506.
46. Krishnan M., Prabhasankar P. Studies on pasting, microstructure, sensory, and nutritional profile of pasta influenced by sprouted finger millet (Eleucina coracana) and green banana (Musa paradisiaca) flours. Journal of Texture Studies 2010, 41:825-841.
47. Kurien P.P., Desikachar H.S.R. Preparation of refined white flour from ragi using a laboratory mill. Journal of Food Science and Technology 1966, 3:56-58.
48. Kurien P.P., Joseph K., Swaminathan M., Subrahmanyan V. The distribution of nitrogen, calcium and phosphorus between the husk and endosperm of ragi (Eleusine coracana). Food Science 1959, 8(10):353-355.
49. Kurup P.G., Krishnamurthy S. Glycemic index of selected food stuffs commonly used in South India. International Journal for Vitamin and Nutrition Research 1992, 62:266-268.
50. Lakshmi Kumari P., Sumathi S. Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition 2002, 57:205-213.
51. Lei V., Friis H., Michealsen K.F. Spontaneously fermented finger millet product as a natural probiotic treatment for diarrhea in young children: An intervention study in Northern Ghana. International Journal of Food Microbiology 2006, 110:246-253.
52. Mahadevappa V.G., Raina P.L. Lipid profile and fatty acid composition of finger millet (Eleusine coracana). Journal of Food Science and Technology 1978, 15(3):100-102.
53. Malathi D., Nirmalakumari A. Cooking of small millets in Tamil Nadu. Food uses of small millets and avenues for further processing and value addition 2007, 57-63. Indian Council of Agricultural Research, Project Coordination cell, All India Co-ordinated small millets improvement project. Indian Council of Agricultural Research, UAS, GKVK, Bangalore, India. K.T. Krishne Gowda, A. Seetharam (Eds.).
54. Malleshi N.G. Malting of finger millet and specialty foods based on the millet malt. Sovenier of XV Indian convention of food scientists and technologists 2002, 17-23. AFST(I), Mysore.
55. Malleshi N.G. Decorticated finger millet (Eleusine coracana) and process for preparation of decorticated finger millet 2006, United States Patent 2006/7029720 B2.
56. Malleshi N.G. Nutritional and technological features of ragi (finger millet) and processing for value addition. Food uses of small millets and avenues for further processing and value addition 2007, Indian Council of Agricultural Research, Project Coordination cell, All India Co-ordinated small millets improvement project. Indian Council of Agricultural Research, UAS, GKVK, Bangalore, India. K.T. Krishne Gowda, A. Seetharam (Eds.).
57. Malleshi N.G., Chakravarthy M. A process for preparation of food, particularly useful for enteral feeding 1994, 1724/DEL/94.
58. Malleshi N.G., Desikachar H.S.R. Formulation of a weaning food with low hot-paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). Journal of Food Science and Technology 1982, 19:193-197.
59. Malleshi N.G., Desikachar H.S.R., Tharanathan R.N. Free sugars and non-starchy polysaccharides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chemistry 1986, 20:253-261.
60. Malleshi N.G., Chakravarthy S.S. A process for preparation of Infant food 1999, Patent no. 194999.
61. Mangala S.L., Malleshi N.G., Mahadevamma S., Tharanathan R.N. Resistant starch from differently processed rice and ragi (Finger millet). European Food Research and Technology 1999, 209(1):32-37.
62. Mangala S.L., Ramesh H.P., Udayasankar K., Tharanathan R.N. Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: Structural characterization. Food Chemistry 1999, 64:475-479.
63. Mani U.V., Prabhu B.M., Damle S.S., Mani I. Glycaemic index of some commonly consumed foods in western India. Asia Pacific Journal of Clinical Nutrition 1993, 2(3):111-114.
64. Matsumoto N., Ishigaki F., Ishigaki A., Iwashina H., Hara Y. Reduction of blood glucose levels by tea catechin. Bioscience, Biotechnology, and Biochemistry 1993, 57:525-527.
65. McDonough C.M., Rooney L.W., Earp C.F. Structural characteristics of Eleusine coracana (Finger millet) using scanning electron and fluorescence microscopy. Food Microstructure 1986, 5:247-256.
66. Mohan B.H., Anitha G., Malleshi N.G., Tharanathan R.N. Characteristics of native and enzymatically hydrolyzed ragi (Eleusine coracana) and rice (Oryza sativa) starches. Carbohydrate Polymers 2005, 59:43-50.
67. Mohan V., Radhika G., Sathya R.M., Tamil S.R., Ganesan A., Sudha V. Dietary carbohydrates, glycemic load, food groups and newly detected type 2 diabetes among urban Asian Indian population in Chennai, India (Chennai Urban Rural Epidemiology Study 59). British Journal of Nutrition 2009, 102:1498-1506.
68. Nadine N., Nada A., Nahla H. Glycemic and insulinemic responses to hot vs cooled potato in males with varied insulin sensitivity. Nutrition Research 2004, 24(12):993-1004.
69. Newby P.K., Maras J., Bakun P., Muller D., Ferrucci L., Tucker K.L. Intake of whole grains, refined grains and cereal fiber measured with 7-d diet records and associations with risk of chronic disease. American Journal of Clinical Nutrition 2007, 86:1745-1753.
70. NNMB. (2006). Diet and nutritional status of rural population and prevalence of hypertension among adults in rural areas. NNMB Technical Report 24. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
71. Parada J., Aguilera J.M. In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization. Journal of Food Science 2008, 74(1):E34-E38.
72. Patel J.C., Dhirawani M.K., Dharne R.D. Ragi in the management of diabetes mellitus. Indian Journal of Medical Sciences 1968, 22:28-29.
73. Pathak P., Srivastava S., Grover S. Development of food products based on millets, legumes and fenugreek seeds and their suitability in the diabetic diet. International Journal of Food Sciences and Nutrition 2000, 51(5):409-414.
74. Pereira M.A., Jacobs D.R., Pins J.J., Raatz S.K., Gross M.D., Slavin J.L., et al. Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults. American Journal of Clinical Nutrition 2002, 75:848-855.
75. Platel K., Eipeson S.W., Srinivasan K. Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry 2010, 58:8100-8103.
76. Platel K., Shurpalekar K.S. Resistant starch content of Indian foods. Plant Foods for Human Nutrition 1994, 45:91-95.
77. Pore M.S., Magar N.G. Effect of ragi feeding on serum cholesterol level. Indian Journal of Medical Research 1976, 64(6):909-914.
78. Pradhan A., Nag S.K., Patil S.K. Dietary management of finger millet controls diabetes. Current Science 2010, 98(6):763-765.
79. Radhika G., Sathya R.M., Ganesan A., Saroja R., Vijayalakshmi P., Sudha A., et al. Dietary profile of urban adult population in south India in the context of chronic disease epidemiology (CURES-68). Journal of Public Health Nutrition 2011, 14(4):591-598.
80. Radhika G., Van Dam R.M., Sudha V., Ganesan A., Mohan V. Refined grain consumption and the metabolic syndrome in urban Asian Indians (Chennai Urban Rural Epidemiology Study 57). Metabolism, Clinical and Experimental 2009, 58:675-681.
81. Raghu K.S., Bhattacharya S. Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties. Food Research International 2010, 43(8):2147-2154.
82. Rajasekaran N.S., Nithya M., Rose C., Chandra T.S. The effect of finger millet feeding on the early responses during the process of wound healing in diabetic rats. Biochimica et Biophysica Acta 2004, 1689:190-201.
83. Ramachandra G., Virupaksha T.K., Shadaksharaswamy M. Relationship between tannin levels and in vitro protein digestibility in finger millet (Eleusine coracana Gaertn.). Journal of Agricultural and Food Chemistry 1977, 25(5):1101-1104.
84. Ramanathan M.K., Gopalan C. Effect of different cereals on blood sugar levels. Indian Journal of Medical Research 1957, 45(2):255-262.
85. Rateesh K., Usha D., Malleshi N.G. Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet. LWT-Food Science and Technology 2012, 48(2):169-174.
86. Ravindran G. Studies on millets: Proximate composition, mineral composition, and phytate and oxalate contents. Food Chemistry 1991, 39:99-107.
87. Rejaul H.B. Quality characteristics of finger millet (Eleusine coracana) products with special reference to flakes 2008, M. Sc, Dissertation submitted to Tezpur University, Tezpur, Assam.
88. Roopa S., Premavalli K.S. Effect of processing on starch fractions in different varieties of finger millet. Food Chemistry 2008, 106(3):875-882.
89. Roopa M.R., Urooj A., Puttaraj S. Rate of in vitro starch hydrolysis and digestibility index of ragi based preparations. Journal of Food Science and Technology 1998, 35:138-142.
90. Saha S., Gupta A., Singh S.R.K., Bharti N., Singh K.P., Mahajan V., et al. Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. LWT-Food Science and Technology 2011, 44(3):616-621.
91. Sahyoun N.R., Jacques P.F., Zhang X.L., Juan W., McKeown N.M. Whole-grain intake is inversely associated with the metabolic syndrome and mortality in older adults. American Journal of Clinical Nutrition 2006, 83:124-131.
92. Sastri B.N. Ragi, Eleucine coracana Gaertn-A new raw material for the malting industry. Current Science 1939, 1:34-35.
93. Scalbert A., Manach C., Morand C., Remesy C., Jimenez L. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 2005, 45:287-306.
94. Serna-Saldiver S.O., McDonough C.M., Rooney L.W. The millets. Hand book of cereal science and technology 1994, 271-300. Marcel Dekker, New York. K.J. Lorenz, K. Kulp (Eds.).
95. Sharavathy M.K., Urooj A., Puttaraj S. Nutritionally important starch fractions in cereal based Indian food preparations. Food Chemistry 2001, 75:241-247.
96. Shobana S. Investigations on the carbohydrate digestibility of finger millet with special reference to the influence of its seed coat constituents 2009, University of Mysore, Mysore, Ph.D. Thesis.
97. Shobana S., Harsha M.R., Platel K., Srinivasan K., Malleshi N.G. Amelioration of hyperglycemia and its associated complications by finger millet (Eleusine coracana L.) seed coat matter in streptozotocin induced diabetic rats. British Journal of Nutrition 2010, 104:1787-1795.
98. Shobana S., Malleshi N.G. Preparation and functional properties of decorticated finger millet (Eleusine coracana). Journal of Food Engineering 2007, 79:529-538.
99. Shobana S., Sreerama Y.N., Malleshi N.G. Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase and α-amylase. Food Chemistry 2009, 115:1268-1273.
100. Shobana S., Ushakumari S.R., Malleshi N.G., Ali S.Z. Glycemic response of rice, wheat and fingermillet based diabetic food formulations in normoglycemic subjects. International Journal of Food Sciences and Nutrition 2007, 58(5):363-372.
101. Shukla K., Srivastava S. Evaluation of finger millet incorporated noodles for nutritive value and glycemic index. Journal of Food Science and Technology 2011, 10.1007/s13197-011-0530-x.
102. Singh P. History of millet cultivation in India. History of science, philosophy and culture in Indian civilisation, Volume V, Part I, History of Agriculture in India (up to c.1200AD) 2008, 107-119. PHISPC, Centre for Studies in Civilisations. Concept Publishing Company, New Delhi. L. Gopal, V.C. Srivastava (Eds.).
103. Singh K.P., Abhinav M., Mishra H.N. Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours. LWT-Food Science and Technology 2012, 48(2):276-282.
104. Singh V., Ali S.Z. In vitro hydrolysis of starches by α-amylase in comparison to that by acid. American Journal of Food Technology 2006, 1(1):43-51.
105. Sripriya G., Antony U., Chandra T.S. Changes in carbohydrate, free aminoacids, organic acids, phytate and HCL extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chemistry 1997, 58(4):345-350.
106. Sripriya G., Chandrasekharan K., Murthy V.S., Chandra T.S. ESR spectroscopic studies on free radical quenching action of finger millet (Eleusine coracana). Food Chemistry 1996, 57(4):537-540.
107. Stephen M.M., John V.C., Peter R.S.M., Wilfried O., Patrick K., Andre H. Evaluation of the nutritional characteristics of a finger millet based complementary food. Journal of Agricultural and Food Chemistry 2002, 50:3030-3036.
108. Subba Rao M.V.S.S.T., Muralikrishna G. Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana Indaf-15). Journal of Agricultural and Food Chemistry 2002, 50:889-892.
109. Subrahmanyan V., Narayana Rao M., Rama Rao G., Swaminathan M. The metabolism of nitrogen, calcium and phosphorus in human adults on a poor vegetarian diet containing ragi (Eleusine coracana). British Journal of Nutrition 1955, 9:350-357.
110. Sudha M.L., Vetrimani R., Rahim A. Quality of vermicelli from finger millet (Eleusine coracana) and its blend with different milled wheat fractions. Food Research International 1998, 31(2):99-104.
111. Sumathi A., Vishwanatha S., Malleshi N.G., Venkat Rao S. Glycemic response to malted, popped and roller dried wheat-legume based foods in normal subjects. International Journal of Food Sciences and Nutrition 1997, 48:103-107.
112. Tatala S., Ndossi G., Ash D., Mamiro P. Effect of germination of finger millet on nutritional value of foods and effect of food supplement on nutrition and anaemia status in Tanzanian children. Tanzania Health Research Bulletin 2007, 9(2):77-86.
113. Thapa S., Tamang J.P. Product characterization of kodo ko jaanr: Fermented finger millet beverage of the Himalayas. Food Microbiology 2004, 21(5):617-622.
114. Tovey F.I., Jayaraj A.P., Clark C.G. The possibility of dietary protective factors in duodenal ulcer. Postgraduate Medical Journal 1975, 51:366-372.
115. Tripathi B., Platel K. Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc. Journal of Trace Elements in Medicine and Biology 2010, 24(1):46-51.
116. Tripathi B., Platel K. Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry 2011, 126(2):537-542.
117. Tripathi B., Platel K., Srinivasan K. Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science 2012, 55(2):195-201.
118. Ugare R., Chimmad B., Naik R., Bharati P., Itagi S. Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics. Journal of Food Science and Technology 2011, 10.1007/s13197-011-0516-8.
119. Umapathy P.K., Kulsum A. Ragi-A poor man's millet. Journal of the Mysore University Section A 1976, XXXVII:45-48.
120. Urooj A., Puttaraj S. Digestibility index and factors affecting rate of starch digestion in vitro in conventional food preparation. Die Nahrung 1999, 43:42-47.
121. Urooj A., Rupashri K., Puttaraj S. Glycemic responses to finger millet based Indian preparations in non-insulin dependent diabetic and healthy subjects. Journal of Food Science and Technology 2006, 43(6):620-625.
122. Ushakumari S.R. Technological and physico-chemical characteristics of hydrothermally-treated finger millet 2009, University of Mysore, Mysore, Ph.D. Thesis.
123. Ushakumari S.R., Rastogi N.K., Malleshi N.G. Optimization of process variables for the preparation of expanded finger millet using response surface methodology. Journal of Food Engineering 2007, 82(1):35-42.
124. Varsha V., Urooj A., Malleshi N.G. Evaluation of antioxidant and antimicrobial properties of finger millet (Eleusine coracana) polyphenols. Food Chemistry 2009, 114(1):340-346.
125. Veenashri B.R., Muralikrishna G. In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans-A comparative study. Food Chemistry 2011, 126:1475-1481.
126. Venkateswaran V., Vijayalakshmi G. Finger millet (Eleusine coracana)-An economically viable source for antihypercholesterolemic metabolites production by Monascus purpureus. Journal of Food Science and Technology 2010, 47(4):426-431.
127. Venn B.J., Green T.J. Glycemic index and glycemic load: Measurement issues and their effect on diet-disease relationships. European Journal of Clinical Nutrition 2007, 61(Suppl 1):S122-S131.
128. Vidyavati H.G., Mushtari J., Vijayakumari J., Gokavi S.S., Begum S. Utilization of finger millet in the preparation of papad. Journal of Food Science and Technology 2004, 41:379-382.
129. Vijayakumar P., Mohankumar J.B., Srinivasan T. Quality evaluation of noodles from millet flour blend incorporated composite flour. Electronic Journal of Environmental, Agricultural and Food Chemistry 2010, 9(3):479-492.
130. Virupaksha T.K., Ramachandra G., Nagaraju D. Seed proteins of finger millet and their amino acid composition. Journal of the Science of Food and Agriculture 1975, 26:1237-1246.
131. Wankhede D.B., Shehnaj A., Raghavendra Rao M.R. Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica). Qualitas Plantarum Plant Foods for Human Nutrition 1979, 28:293-303.
132. Wankhede D.B., Shehnaj A., Raghavendra Rao M.R. Preparation and physicochemical properties of starches and their fractions from finger millet (Eleusine coracana) and foxtail millet (Setaria italica). Starch 1979, 31:153-159.
133. Wolever T.M.S., Jenkins D.J.A., Jenkins A.L., Joss R.G. The glycemic index: Methodology and clinical implications. American Journal of Clinical Nutrition 1991, 54:846-854.