Table 1.
Nutritional composition of Finger millet
| Category | Content* (%) | Content** (%) | Content*** (%) | Subcategory | Content* (%, g/100 g or mg/100 g) | Content** (%, g/100 g or mg/100 g) | Content*** (%, g/100 g or mg/100 g) | References* |
|---|---|---|---|---|---|---|---|---|
| Macronutrients | ||||||||
| Carbohydrates | 65–75% | 72.6% | 66.82% | Starch | 60% | – | 62.13 g | Bhatt et al. (2003) and Devi et al. (2014) |
| Amylose | 15–20% | 16% | – | |||||
| Amylopectin | 80–85% | – | – | |||||
| Cellulose | – | – | – | |||||
| Lignins | 1.4–1.8% | – | – | |||||
| Free sugars | 0.04–0.6% | – | 34 g | |||||
| NSP | 1–2% | – | – | |||||
| Dietary fiber | 18.6% | – | 11.18% | Crude fibre | 3.5 g | 3.6 g | – | Ramulu and Udayasekhara Rao (1997), Rathore et al. (2019) and Kalsi and Bhasin (2023) |
| Insoluble dietary fiber | 12% | – | 9.51 g | |||||
| Soluble dietary fiber | 2% | – | 1.67 g | |||||
| Hemicellulose A | 1.40% | – | – | |||||
| Hemicellulose B | 1.90% | – | – | |||||
| Protein | 5–8% | 7.7% | 7.16% | Prolamin | 35–50% | 24.6–36.2% | – | Gull et al. (2014) |
| Globulins and albumins | 8–15% | 17.3–27.6% | – | |||||
| Amino acids | – | – | – | Valine | – | 5.0 g | 5.65 g | Amadou et al. (2013) |
| Leucine | 10.8 g | 7.0 g | 8.86 g | |||||
| Isoleucine | 4.3 g | 4.0 g | 3.70 g | |||||
| Lysine | 2.2 g | 5.5 g | 2.83 g | |||||
| Cysteine | – | 3.5ga | 1.48 g | |||||
| Methionine | 2.9 g | – | 2.74 g | |||||
| Arginine | 3.4 g | – | – | |||||
| Tryptophan | – | – | 0.19 g | |||||
| Phenylalanine | 6.0 g | 6.0gb | 5.70 g | |||||
| Tyrosine | 3.6 g | – | ||||||
| Fat | 1–2% | 1.5% | 1.92% | USFA | 74.4% | – | – | Mitharwal et al. (2021) |
| SFA | 25.6% | – | 317 mg | |||||
| Palmitic acid | 26.18% | – | 290 mg | |||||
| Oleic acid | – | – | 585 mg | |||||
| Stearic acid | 50.43% | – | 27.86 mg | |||||
| Linoleic acid | 0.12% | – | 362 mg | |||||
| Linolenic acid | 20.26% | – | – | |||||
| Moisture | 10–12% | 12% | 10.89% | |||||
| Micronutrients | ||||||||
| Water-soluble and fat-soluble vitamins | Thiamine (Vit. B1) | 0.42 mg | 0.42 mg | 0.37 mg | Mitharwal et al. (2021) | |||
| Riboflavin (Vit. B2) | 0.19 mg | 0.19 mg | 0.17 mg | |||||
| Niacin (Vit. B3) | 1.10 mg | 1.1 mg | 1.34 mg | |||||
| Retinol (Vit. A) | 6 mg | – | – | |||||
| α–tocopherol Vit. E | 22 mg | – | – | |||||
| Minerals | 1.7–4.13% | 2.6% | 2.04% | Calcium, Ca | 344 mg | 350 mg | 364 mg | Thapliyal and Singh (2015) |
| Potassium, K | 408 mg | – | – | |||||
| Phosphorous, P | 130–250 mg | 320 mg | – | |||||
| Magnesium, Mg | 137 mg | 137 mg | – | |||||
| Iron, Fe | 3.3–14.8 mg | 3.9 mg | 4.62 mg | |||||
| Sodium, Na | 11–50 mg | – | – | |||||
| Manganese, Mn | 5.49 mg | 5.49 mg | – | |||||
| Zinc, Zn | 2.30 mg | 2.3 mg | – | |||||
| Copper, C | 0.47 mg | 0.47 mg | 0.67 mg | |||||
| Energy | 1342 kJ | 1405.82 kJ | 1342 kJ | |||||
Sources: *Respective References, **FAO. 1970, ***ICAR-IIMR (Rao et al. 2017), a is combined value for cysteine and methionine, and b is combined value for Phenylalanine and tyrosine
USFA unsaturated fatty acids, SFA saturated fatty acids