AUTHOR’S NAME LITERATURE
NAME(YEAR)
Amir Gull*, Romee Jan, Significance of Finger
Gulzar Ahmad Nayik, Millet in Nutrition, Health
Kamlesh Prasad and and Value added
Pradyuman Kumar Products (2014)
Dinesh Chandra, Satish A power house of
Chandra, pallavi, A.k health benefiting
Sharma2016 nutrients (2016)
Ramesh Mythrayee1 , Comparative Study on
Amritkumar Pavithra Nutritive Content of
Finger Millet-Wheat
Composite Bread
Fermented With Lactic
Acid Bacilli and Yeast.
GK Rana, SP Mishra, A Proximates and Sensoric
Duggal, SS Shukla, NK attributes of sprouted
Singh and HK Ragi flour (SRF)
Rahangdale supplemented cookies
Finger Millets
bioactive compounds, millet. However, due to the millet's richness of
bio accessibility, and
potential health
effects.
REVIEW OF LITERATURE
The work in this paper focusing on nutritional and
health attributes of finger millet and its utilization in
value added foods. Reviewing all cereal grains, it
was found to have the best nutritional and functional
qualities. This has a significant impact on human
nutrition because of its vitamins, minerals, fatty
acids, and antioxidant qualities.
This review assesses health benefiting nutrients. It
contains plenty of minerals, including calcium
(0.34%), dietary fibre (18%), phytates (0.48%),
protein (6%–13%), and phenolics (0.3%–
3%). Dietary fibre and polyphenols found in finger
millet have been shown to have a number of health
advantages for regular users, including anti-diabetic,
defence against chronic diseases linked to diet,
hypercholesterolaemia, antioxidant, and antibacterial
activities.
To enhance the bread's nutritional value, various
millet-enriched bread varieties, or composite breads,
are being tested. In the current work, lactic acid
bacteria (LAB) and baker's yeast were used to
ferment finger millet (Ragi), one of the traditional
millets of south India.The physical, nutritional, and
shelf-life qualities of the composite breads were
evaluated, and they were compared with
commercially available white bread.
This review studied about Proximates and Sensoric
attributes of sprouted Ragi flour (SRF) supplemented
cookies. Cookies were made using SRF at amounts
of 0, 5, 10, 15, and 25% in place of some of the
wheat flour, while all other ingredients remained the
same and evaluated for nutritional and sensorial
quality parameters. Shows, there was decrease in
carbohydrates, proteins, fat and energy values and
increase in moisture, ash, amylose and crude fibre.
One of the lesser-used cereal grains is finger
bioactive chemicals, study interest in it has
grown over time. These substances, which are
contained in the grain and have been
discovered to be bio accessible, include, among
others, ferulic acid-rich arabinoxylans or
feraxans, ferulic acid, caffeic acid, and
quercetin. . The dietary fibre, arabinoxylan, and
 phenolic components of finger millet are
highlighted in this review along with their
benefits.

Fortification of wheat The goal of the current study was to make high-
flour with ragi flour nutrient noodles by adding ragi flour to wheat.
Levels of 10, 20, 30, and 40% flour. The fortified
uncooked noodles demonstrated a constant
increase in diameter from 1.23 mm to 2.33 mm,
as well as a progressive fall in lightness and
whiteness index from 45.46 mm to 32.38 mm
and 43.07 mm to 31.09 mm, respectively, with
an increase in ragi flour. Uncooked noodles'
moisture content steadily dropped, but the
amounts of fat and ash barely changed. Ragi
flour noodles were found to significantly
enhance the amount of protein (1.06 to 1.25
folds) and crude fibre (1.64 to 3.62 folds).