Abstract

Millets, ancient grains cultivated for around 3,000 years, are an integral part of India’s cultural and historical heritage. Due to its significant nutritional value they are sometimes known as “superfoods” or “nutricereals,” Millets play a crucial role in addressing food and nutritional security, especially in regions prone to drought and food scarcity. Rich in essential nutrients like protein, fiber, vitamins, and minerals, millets are a valuable addition to diets aiming for better health outcomes. Recognizing their importance, the United Nations General Assembly declared 2023 as the International Year of Millets, aiming to raise awareness about their health benefits, promote their cultivation and consumption, and support efforts to improve their production and quality. These millets showed resilience to climatic changes, and reduced resource requirements as compared to other common grains. Finger millet (Eleusine coracana L.), also known as ragi or mandua, is a vital staple food in parts of eastern and central Africa and India. Its adaptability to diverse agro-climatic conditions results in the highest productivity among millets. Focusing on its adaptability, this study evaluates the comparative physico-chemical properties in term of parameters such as pH, moisture content, total solid content, and fat content of sprouted and native finger millets. Sprouted millets show altered pH levels, increased moisture content, and reduced fat content, indicating enhanced nutritional benefits compared to their native counterparts. These changes suggest that sprouted millets could offer improved dietary applications and food products, contributing to better nutritional security and can contribute to a more sustainable health-conscious food system.

Keywords

millet, nutritional benefits, superfood, finger millet, physico-chemical properties