RETRACTED ARTICLE: Nutritional, technological, and medical approach of finger millet (Eleusine coracana)

Finger millet (Eleusine coracana L.) is also known as African millet and is commonly called “ragi” in India. It has excellent nutritional value and is even superior to other common cereals. It is a richest source of calcium (344 mg) and magnesium (408 mg) than other millets. Predominant fatty acids of this millet are oleic (49%), linoleic (25%), and palmitic acids (25%). Finger millet contains both water-soluble and lipo-soluble vitamins. Emerging bakery products prepared from this millet are pasta, noodles, vermicelli, and bread. Being gluten free, it is suitable for individuals suffering from celiac disease. Finger millet grain is a rich source of several phytochemicals. Finger millet possesses blood glucose lowering, cholesterol lowering, and antiulcerative, wound healing properties as indicated by in vitro and in vivo studies. Commonly used processing techniques for this millet are milling, malting, popping, and decortications.