Development of Nutritionally Enriched Banana Cake with the Incorporation of Finger Millet


  • College of Food Science and Technology, A.P., India
  • Acharya N. G. Ranga Agricultural University, A.P., India
  • M. A. U., College of Food Technology, Parbhani, India


Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) and iron (3.9mg/100g).

Subject Discipline

Food Science and Technology

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