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@article{183007,
        author = {Shraddha Ruwala and Shruti Satashia and Naincy Jain},
        title = {Comparative Analysis of Five Finger Millet Varieties for Functional Food Development through Fermentation},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {2},
        pages = {4117-4124},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=183007},
        abstract = {Malnutrition and micronutrient deficiencies remain significant global health concerns, particularly in regions undergoing rapid population growth and facing agricultural constraints due to climate change. Finger millet (Eleusine coracana), a highly nutritious and climate-resilient cereal, presents a viable solution to combat hidden hunger. This study aimed to develop a nutritionally enriched fermented food product using finger millet. Five finger millet varieties were initially screened based on their physicochemical and nutritional properties. The variety exhibiting superior characteristics was selected for fermentation. The fermentation process was monitored for changes in key nutritional parameters, including protein, fiber, sugar content, mineral composition, and digestibility. The results demonstrated that fermentation significantly enhanced the nutritional profile of finger millet, improving its potential as a functional food. The study underscores the importance of traditional cereals and fermentation technologies in developing sustainable, health-promoting food products suitable for regions affected by nutrient deficiencies.},
        keywords = {Finger millet; Eleusine coracana; Fermentation; Functional food; Micronutrient deficiency; Nutritional enhancement; Climate-resilient crops; Traditional cereals; Hidden hunger; Sustainable food systems},
        month = {July},
        }