Authors : Anupama Tamrakar, Abhaya Joglekar, Swati Soni & Lata Chourasia
Page Nos : 577- 580
Description :
Finger millet has been in use since long time, as an ingredient for preparation of traditional food. Finger millet is comparable to rice with regard to protein (6-8%) and fat (1-2%) and is superior to rice and wheat with respect to mineral and micronutrient contents. It is a major source of dietary carbohydrates for a large section of society. However, its utilization in the daily dietary at present is largely restricted to rural areas only. Preparation of value added product and convenient food products would be the possible solution for its promotion and enhancement of consumption, nutritional status. This will also help the country to diversify the food basket for nutritional sustainable food availability to the common mass with low purchasing capacity. The present paper describes some of the possible value added products from finger millet.
