SHIVANI BAKSHI, PREETI SHUKLA* AND ISHAN BAKSHI
Department of Food Science & Technology, MMICT&BM (Hotel Management), Maharishi Markandeshwar (Deemed
to be University), Mullana, Ambala-133 207 (Haryana), India
*(e-mail: preetishukla89@gmail.com; Mobile: 88998 22202)
(Received: December 25, 2025; Accepted: February 19, 2026)
ABSTRACT
Finger millet (Eleusine coracana), pearl millet (Pennisetum glaucum) and sorghum (Sorghum bicolor) are climate-resilient cereals. These crops are cultivated in arid and semi-arid sections, and contribute significantly to nutritional security and food. Millets are rich sources of calcium, dietary fibre, protein
and numerous bioactive elements. The present study explored the impact of different treatments, including germination, roasting and blanching on the nutritional composition of millets and to evaluate their potential as nutrient rich substitute to wheat flour. Processing treatments significantly influenced the mineral and proximate nutrient profile of millets. Germination proved to be the most effective processing treatment, leading to a significant improvement in the nutritional composition of finger millet. The germinated finger millet exhibited protein, dietary fiber, calcium, iron and zinc contents ranging from 7.77-10.13 g/100 g, 3.08-3.84 g/100 g, 333-355 mg/100g, 3.90-6.03 mg/100 g and 2.34-4.00 mg/100 g, respectively. In comparison, wheat flour showed higher protein content (11.00-12.47 g/100 g) but considerably lower dietary fiber (2.47-2.97 g/100 g), calcium (38.03-46.00 mg/100 g), and iron (2.00-3.07 mg/100 g) and zinc (3.00-4.50 mg/100 g).
Key words: Finger millet, mineral, processing, proximate, pearl millet