A comparative study on nutritional and nutraceutical properties of finger millet (Eleusine coracana) and rice (Oryza sativa)

The composition and nutraceutical properties of finger millet were compared with rice to enhance future applications of finger millet in the functional food industry. The composition, in vitro fermentation ability, antioxidant activity, and α-amylase inhibitory activity of Ravana and Osadha finger millet varieties and Bg300 and Basmati rice varieties were tested. Osadha and Ravana reported lower (P<0.05) crude protein contents compared to two rice varieties. Osadha had the lowest crude fat content. Total, soluble, and insoluble dietary fiber contents of two finger millet varieties were higher (P<0.05) than the rice varieties. Osadha reported the highest dietary fiber content. Both finger millet varieties, especially Osadha had higher (P<0.05) total flavonoid and phenolic contents, in vitro 2, 2-diphenyl-1-picrylhydrazyl scavenging and 2, 2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid scavenging activities than two rice varieties. Though, the alpha-amylase inhibitory activities of Osadha and Ravana were higher (P<0.05) than that of Basmati and Bg300, they were very low compared to the acarbose. Hydrogen and carbon dioxide production during the microbial fermentation were higher (P<0.05) in Ravana and Osadha than Basmati and Bg300. Therefore, the results of this study suggest that finger millet, especially the Osadha variety possesses more health-benefiting functional properties compared to Bg300 and Basmati rice varieties.