CHAPTER ONE Finger Millet (Ragi, Eleusine coracana L.): A Review of Its Nutritional Properties, Processing, and Plausible Health Benefits S. Shobana*, K. Krishnaswamy*,1, V. Sudha*, N.G. Malleshi*, R.M. Anjana*, L. Palaniappan†, V. Mohan* *Madras Diabetes Research Foundation, WHO Collaborating Centre for Non-communicable Diseases Prevention and Control, IDF Centre of Education, Gopalapuram, Chennai, India †Palo Alto Medical Foundation Research Institute, Palo Alto, CA, USA 1Corresponding author: e-mail address:
[email protected] Contents 1. Introduction 2 2. History of Finger Millet 3 3. Millet Consumption in India 4 4. Nutritional Significance of Structural Features of Finger Millet 5 5. Nutrient Composition of Finger Millet 6 5.1 Carbohydrates 6 5.2 Proteins 6 5.3 Fat 10 5.4 Micronutrients 10 6. Phytonutrients/Phytochemicals 11 6.1 Phenolics compounds 11 7. Processing and Utilization 12 7.1 Milling 13 7.2 Decortication 13 7.3 Malting 15 7.4 Popping 15 8. Health Benefits of Finger Millet 17 9. In Vitro Studies on the Carbohydrate Digestibility of Finger Millet 26 10. Glycemic Response (GR) studies on Finger Millet (Human Studies) 28 11. Gaps in the Knowledge and Future Directions for Research 30 12. Conclusion 31 References 32 # Advances in Food and Nutrition Research, Volume 69 2013 Elsevier Inc. 1 ISSN 1043-4526 All rights reserved. http://dx.doi.org/10.1016/B978-0-12-410540-9.00001-6 2 S. Shobana et al. Abstract Finger millet or ragi is one of the ancient millets in India (2300 BC), and this review focuses on its antiquity, consumption, nutrient composition, processing, and health benefits.