Organochemistry of amino acids in finger millets –
A brief review
https://doi.org/10.51514/JSTR.5.3.2023.1-13
Aradhana Verma
ABSTRACT
Finger millet (Eleusine coracana), commonly known as Ragi or nachni, is a nutritious cereal crop widely cultivated in Africa and Asia. In recent years, there has been growing interest in its potential health benefits, particularly due to its rich amino acid composition. This brief review explores the organochemistry of amino acids in finger millets, focusing on their structural characteristics, nutritional significance, and physiological roles. Amino acids are the building blocks of proteins and play crucial roles in various metabolic processes in humans and animals. Finger millets have been found to contain essential amino acids such as lysine, methionine, and tryptophan, which are often deficient in other cereal grains. Additionally, finger millets exhibit a balanced amino acid profile, making them valuable dietary components for meeting protein requirements. The review also discusses the impact of processing techniques on the amino acid content and bioavailability in finger millets, highlighting the importance of optimizing food processing methods to preserve their nutritional integrity. Furthermore, the bioactive peptides derived from finger millet proteins are examined for their potential health-promoting effects, including antioxidant, antimicrobial, and antihypertensive properties. Overall, this review provides insights into the organochemistry of amino acids in finger millets, emphasizing their nutritional significance and health benefits, and underscores the importance of incorporating finger millet-based products in the diet for promoting human health and well-being.
Keywords: Ragi, Organochemistry, Millets, Amino acid, Finger millet, etc.