Nutritional composition, bioactive compounds, and health benefits of finger millet: A comprehensive review

Abstract:

Finger millet, also called ragi (Eleusine coracana), is a highly nutritious cereal grown widely across Africa and Asia. It is packed with essential nutrients, including calcium, dietary fiber, vitamins, minerals like iron, magnesium, zinc, and phosphorus, and important amino acids. Beyond its basic nutrition, ragi is rich in bioactive compounds such as polyphenols and flavonoids, which act as antioxidants and help protect the body from damage caused by free radicals. Eating finger millet has been linked to many health benefits, including better blood sugar control, stronger bones, heart protection, reduced inflammation, and lower risk of chronic diseases such as diabetes, cancer, and neurological disorders. Both traditional and modern processing methods like soaking, germination, malting, popping, and milling can improve its nutrient content, increase mineral absorption, and reduce anti-nutrients like phytic acid and tannins. This review summarizes the nutritional profile, bioactive compounds, processing methods, and health benefits of finger millet, emphasizing its potential as a functional food and a sustainable option for healthier diets.