Asian Journal of Agriculture and Allied Sciences

Millets have been a staple grain for ages, they are essential for maintaining food security in semiarid region. They are considered as a functional food because of their low glycemic index, gluten-free status and high dietary fiber and mineral content. Finger millet is a type of major millet. It is known by different names in different regions. Finger millet is one of the most nutrient-dense grain because of its high protein content and well-balanced amino acid profile. It contains high level of various micronutrients, including vitamins and minerals such as riboflavin, nicotinic acid, thiamine, calcium, phosphorus, and iron content. Numerous processing methods, including popping, roasting, germination, fermentation, and others, have been shown to improve the nutritional profile. Germination was determined to be the most effective processing method out of all of them. It aided in enhancing the nutritional profile, reducing the level of anti-nutrients and improving the functional properties of finger millet which ultimately improved sensory aspects, which aids in the creation of a variety of food products with enhanced nutritional content and sensory qualities. Thus, the present review study focuses on understanding the significance of finger millet with the help of various processing techniques and the role of germination on finger millet and its value-added product.