Evaluation of Indo African Finger Millet (Elevsine coracana) Genotypes for Wine Preparation

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Authors

  • B. K. Shashi
     Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065 ,IN
  • Sunanda Sharan
     Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 065 ,IN
  • Shailaja Hittalamani
     Department of Genetics and Plant Breeding, University of Agricultural Sciences, GKVK, Bangalore-560 065 ,IN
  • A. G. Shankar
     Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore-560 065 ,IN
  • T. K. Nagarathana
     Department of Crop Physiology, University of Agricultural Sciences, GKVK, Bangalore-560 065 ,IN

Abstract

Finger millet (Eleusine coracana) is an important minor cereal cultivated for food on the Indian sub continent as well as in many African countries. It is an important cereal by acreage, excellent storage properties of the grain and value cereal, nutritionally, physiologically, medicinally and functionally reflecting the physico chemical characteristics of the grain. The average fiber content of 3.6 per cent unlike 0.2 per cent in rice or 1.2 per cent in bajra helps In maintenance of health. Carbohydrate content (72.0%) of finger millet is slightly higher from that of bajra or maize and less than rice (78.2%). It is also low in fat (1.3%) and contains 7.39 per cent of protein.

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Published

2007-02-01

How to Cite

Shashi, B. K., Sharan, S., Hittalamani, S., Shankar, A. G., & Nagarathana, T. K. (2007). Evaluation of Indo African Finger Millet (<i>Elevsine coracana</i>) Genotypes for Wine Preparation. The Indian Journal of Nutrition and Dietetics, 44(2), 148–153. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6219

Issue

Volume 44, Issue 2, February 2007

Section

Original Articles

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